Spaghetti ‘Con Acciughe’
Take twelve ounces of medium-sized spaghetti, parboil in slightly salted water; meanwhile wash and bone five anchovies, chop them up fine and put them into a sauce-pan with an abundance of pure olive oil, and a pinch of pepper. Do not let them boil, but when hot add two ounces of butter and the pulp of one or two tomatoes (or some tomato conserve). Pour this sauce over the spaghetti and serve hot.