Can be a method of preparing pasta to be served as an accompaniment to meat and poultry (see Cooking Tips below), or be used to refer to desserts, pizzas, etc, cooked in a neapolitan way.
1/2 pound (250g) spaghetti
2 tablespoons (30g) grated cheese
2 tablespoons (30g) parmesan cheese
3 tablespoons (50ml) tomato purée
3 tablespoons (50g) butter
Cook the spaghetti until al dente. Drain, mix with both cheeses and the tomato purée, then the butter.