Pasta With Salsa Pomodoro

The word pomodoro (golden apple) was given by the Italians to the tomato, probably because those first introduced into Europe from the New World were small and yellow. Today, bright red tomatoes are grown in great quantity in Italy and are used commonly in the cookery, particularly with pasta as in this dish.

INGREDIENTS

3 tablespoons olive oil.

1 cup chopped onions.

2 small garlic cloves, crushed or minced.

2 tablespoons chopped bacon.

1 medium carrot, scraped and minced.

1 teaspoon dried basil.

Salt, and pepper to taste.

One-third cup chopped fresh parsley.

1 medium stalk celery, cleaned and minced.

Half cup grated Romano or Parmesan cheese.

One-third cup butter.

1 pound cooked pasta (spaghetti, macaroni, or noodles), drained.

3 and a half cups peeled and chopped fresh tomatoes or 1 large can of Italian-style plum tomatoes ( 28 or 29 ounces)

COOKING

Combine the oil, onions, garlic, bacon, carrot, and celery in a large saucepan or skillet. Cook slowly, stirring often, for 5 minutes. Add the tomatoes, basil, salt, and pepper.  Mix well and simmer as slowly as possible, uncovered, for 1 hour, or until very thick. Stir in the parsley. Combine the pasta with the butter and cheese in a large serving dish and pour the warm sauce over it. Serves 4 to 6.