Page:Maria Gentile (1919).djvu/25

 This sauce is used to dress all kinds of macaroni and spaghetti, also for boiled rice (see Risotto). The macaroni or spaghetti should be left unbroken when cooked. If they are too long to fit in the kettle immerse one end in the boiling salted water and in a very few minutes the ends of the spaghetti under the water will become softened so that the rest can be pushed down into the kettle. Be careful not to overcook it, and it will not be pasty, but firm and tender. Drain it carefully and put in a hot soup tureen. Sprinkle a handful of, grated cheese over it and pour on the sauce. Lift with two forks until thoroughly mixed.

After the macaroni have boiled drain them and put them in a saucepan in which some good olive oil has already boiled, with a clove of garlic chopped fine. Let the paste fry, taking care that it doesn't stick to the bottom of the saucepan, and when it is well browned on one side, turn it to have the other side browned. Serve the macaroni very hot. Add no cheese.