Gourmet Foods

• 1 large can tomato puree
• 2 cloves garlic
• 4 tbs. olive oil
• 1 bay leaf
• 1 lb. spaghetti
• 2 ozs. Grated Romano cheese
• ½ tsp. sugar
• Salt and pepper to taste

Heat olive oil in saucepan; add garlic and brown for 2 minutes; add tomato puree, sugar, bay leaf, salt and pepper. Cook over low flame for 1 hour. Stir frequently to prevent burning. Then remove bay leaf and garlic.

Cook spaghetti about 20 minutes or until tender, in rapidly boiling salted water. Drain; place on heated platter.

Pour sauce over spaghetti; sprinkle generously with grated Romano cheese.

Serve very hot. Serves 4 to 6.

• 1 lb. spaghetti
• 1 large eggplant
• 1 large can plum tomatoes
• 1 clove garlic
• 1 tbs. chopped parsley
• 1 minced onion
• 2 ozs. Grated Parmesan cheese
• 4 tbs. olive oil
• ½ cup peanut oil
• Salt and pepper to taste

Place olive oil in a saucepan; add onion, garlic, and parsley; cook 3 minutes. Add tomatoes, salt and pepper; simmer slowly for 1 hour. Stir frequently.

Meanwhile, peel eggplant; slice it lengthwise about ½ inches thick; sprinkle a little salt on each slice; put in colander and allow draining for 15 minutes. Then rinse in cold water; pat dry with absorbent paper. Fry slices in hot peanut oil about 3 minutes on each side or until light brown and soft. When done, set eggplant aside and keep hot.

Cook spaghetti as usual. Drain; place on hot platter and pour tomato sauce over spaghetti. Cut eggplant slices in half or in thin strips; arrange over tomato sauce and sprinkle generously with grated Parmesan cheese.
Serve hot. Serves 4 to 6.

• 1 lb. spaghetti
• ¼ lb. butter
• 2 ozs. Grated Parmesan cheese
• Salt to taste

Cook spaghetti in 5 quarts of rapidly boiling salted water for 20 minutes. Drain. Melt butter in saucepan over low flame. Serve spaghetti in heated individual plates. Pour melted butter over steaming spaghetti; sprinkle with grated Parmesan cheese.

Serve immediately. Serves 4 to 6.

• 1 lb. spaghetti
• ½ cup olive oil
• 1 clove garlic
• 12 filets of anchovy
• ½ cup Parmesan cheese, grated
• Salt and pepper to taste

Fry garlic in hot oil about 3 minutes or until brown. Then remove garlic. Cut anchovies in ½ inch pieces and add to the hot oil; cook for 2 minutes; stir constantly. Add a little pepper.
Cook spaghetti about 20 minutes or until tender in rapidly boiling salted water. Drain; arrange on individual heated plates. Pour sauce over spaghetti. Top with grated Parmesan cheese. Use salt very sparingly since anchovies are very salty. Serves 4 to 6.

• 3 diced onions
• ½ pound mushrooms, sliced
• 4 tablespoons olive oil
• 1 can tomatoes
• 1 can tomato paste
• ½ teaspoon oregano
• 2 onions, chopped
• 1 stalk celery, chopped
• 3 carrots, grated
• 6 tablespoons butter
• 3 eggs, beaten
• 1 ½ cups matzo meal
• 2 cups cooked green peas
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 pound spaghetti, cooked and drained
• Grated Swiss cheese

Cook the diced onions and mushrooms in the oil for 10 minutes. Add the tomatoes, tomato paste and oregano. Cover and cook over low heat one hour. Correct seasoning.

Cook the chopped onions, celery and carrots in half the butter for 15 minutes. Cool. Add the eggs, 1 cup matzo meal, the peas, salt and pepper. Roll into small bowls and dip in remaining matzo meal. Fry in the remaining butter until browned. Place on the spaghetti and pour the sauce over all. Serve with the grated Swiss cheese. Serves 6.