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Sparghetti, with Tomato Sauce

A simple pasta dish of boiled spaghetti served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Tomato and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and 5,469 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Sparghetti, with Tomato Sauce

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Cook the spaghetti

  1. Bring a pot of salted water to a boil.

  2. Add the spaghetti and cook until soft.

  3. Strain the spaghetti and cool them in water without breaking them.

  4. Place the spaghetti in a stew pan and boil for 20 minutes, then strain again.

Serve

  1. Arrange the spaghetti on a hot dish and cover with tomato sauce.

  2. Place the dish in a 400°F (200°C) oven for a few moments, then 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 + saucetop 15% of all pairs
    Aroma overlaplow
    Mentioned together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Spaghetti (in the method)
Forms the bulk of the dish and holds the tomato sauce.
Rich tomato sauce
Adds moisture, acidity and flavour over the cooked pasta.

The step that matters

Cooking the spaghetti until soft. Pasta continues to soften after it is drained, so cooking it until just tender prevents a mushy texture. Cooling it in water without breaking the strands keeps them intact for the final boiling.

“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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