In article >, Bromo
> wrote:

> On 2/8/04 6:45 PM, in article
> , "Helen McElroy"
> > wrote:
>
> > What I wonder about is what did the Italians cook before America and
> > particularly the tomato was discovered?
>
> I read about a recipe for pasta pre-tomato - had butter, olive oil and
> parmisano-reggiano cheese on it. Sounds good - but I could see that if this
> recipe were accurate why Tomoato sauce took over!

It didn't. Tomato sauce in Naples is only one of many, many ways to eat
pasta. Pasta con ceci, pasta e fagioli (pasta with chickpeas, pasta
with borlotti beans) for example. Pasta e burro (which is what you
describe) is still common now. So is pasta con aglio, olio e
pepperencino - with garlic, oil and chile.

Lazarus

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