Ada Boni collected Italian domestic kitchen recipes, first publishing them in a cooking magazine, and then in a now famous cookbook, Il talismano della felicita — The Talisman of Happiness. The book collected regional recipes into one singular volume, a book that continues to be given away to brides on their wedding day, and that has increased in volume and spawned sequels and secondary collections.

However, in 1950, Matilde La Rosa published a translation of part of the collection as The Talisman Italian Cookbook. La Rosa’s version omitted recipes deemed too ethnic and added a few others to meet American expectations of Italian food.

This recipe was presented with a suggestion to serve it over meat. It is adapted from the translated version.

Ingredients

2 tablespoons oil
1 clove garlic
1 medium can tomatoes
½ teaspoon oregano
1 teaspoon parsley

Instructions

Brown garlic in oil.
Add tomatoes, salt and pepper
Cook for 15 minutes.
Add oregano and parsley.