Maccheroni Al Pomodoro

Macaroni With Tomatoes

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This is one of the most famous traditional dishes of Naples and, although it has become more or less international and is known in all countries, it seldom has the exact “touch” which the Neopolitan cook gives it. Outside Italy “tomato sauce” is rarely that luscious and creamy preparation which it should be.


  • ½ lb. of Italian macaroni (long and unbroken)
  • 1 lb. of tomatoes
  • 1 small onion
  • 1 sprig of sweet basil, butter, oil, Parmesan cheese, salt and pepper.


Put the macaroni in a large saucepan of boiling salted water. Boil till it is tender. The time is difficult to determine, as much depends on the freshness of the macaroni. When freshly made, it takes a few minutes only. But it should never be allowed to boil till it breaks on being lifted from the saucepan with a fork. When done, drain thoroughly on a sieve or in a colander. When well drained of all water mix with the following tomato sauce: Put 2 tablespoons of oil in a saucepan with just over 1 oz. of butter and, when hot, add the onion, coarsely chopped. Cook to a golden brown, crushing with a spoon so that the oil and butter are well flavoured, and remove the onion from the saucepan. Now add the tomatoes, also coarsely chopped, the sweet basil, and season with salt and pepper. Bring to the boil and simmer very gently for about i hour till the tomatoes are reduced to a pulp. Then rub through a sieve, replace in the saucepan and when quite hot pour it over the cooked macaroni with 2 ozs. of melted butter and 4 tablespoons of grated Parmesan cheese.