• 1/4 poundmacaroni
  • 2 big tomatoes
  • 1,5 spoon parmesan
  • 1,5 spoon cheddar
  • butter
  • onion
  • basil
  • pepper
  • salt

Fry half an onion slightly in butter, and as soon as it is coloured add a puree of two big cooked tomatoes. Then boil quarter of a pound of macaroni separately, drain it and put it in a deep fireproof dish, add the tomato puree and three tablespoonsful of grated Parmesan and Cheddar mixed, and cook gently for a quarter of an hour before serving. This dish may be made with vermicelli, spaghetti, or any other Italian pasta.