1/2 pound spaghetti

1/4 pound cheese

2 pimientos

1 large onion

1/2 can mushrooms

3 whole tomatoes, or 1 pint solid canned tomatoes

2 tablespoonfuls oil or butter

1 teaspoonful salt

1 saltspoonful pepper

Boil the spaghetti without breaking for a half hour; lay it in cold water for another half hour, then drain. Put the butter in a saucepan, add the onion and the pimientos chopped; shake over the fire until the onion is soft, add the tomatoes. If you use fresh tomatoes, they must be peeled and cut into pieces and cooked until tender. Add the mushrooms cut into slices. Cover the pan and simmer gently twenty minutes; then add the spaghetti; when hot turn out on a heated platter and cover with the grated cheese. If you use Parmesan in the place of ordinary American cheese, pass it in a separate dish.