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Noodles with Tomatoes

A simple noodle dish cooked with tomato sauce, butter, and cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Tomato and swiss cheese match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and 127 recipes mention both. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

The recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the noodles

  1. Prepare the noodles and boil them.

  2. Drain the noodles.

  3. Place the noodles in a frying pan.

Cook the sauce

  1. Add the tomato sauce, butter, salt, and pepper.

  2. Mix well with a fork.

  3. Cook for 5 minutes.

  4. Stir in the grated Swiss and Parmesan cheese carefully.

Serve

  1. Pour into a deep hot dish.

  2. Serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Tomato + swiss cheesetop 8% of all pairs
    Aroma overlapstrong
    Mentioned together127 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Swiss cheese + parmesan cheesetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together151 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Butter + swiss cheesetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together412 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Tomato + parmesan cheesetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,490 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Butter + parmesan cheesetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,158 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Noodles
Form the bulk of the dish and carry the sauce.
Tomato sauce
Provides moisture and acidity that coat the noodles.
Butter
Adds fat for richness and a smoother mouthfeel.
Swiss cheese
Melts into the sauce to add savoury depth and stretch.
Parmesan cheese
Adds salty, savoury flavour and helps the sauce cling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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