Cook spaghetti, drain, slightly butter, cover and keep warm. Sautee onion,
green pepper, and celery in olive oil until soft. Heat up stewed tomatoes
in a double boiler, and transfer all to the double boiler. Heat up for half
hour, and serve hot.

Please don't try to use tomato sauce or paste; but do use olive oil.

NOTES : From the Cuscho Cafeteria, 1934-1975, The Cushman-Hollis Building,
Auburn, Maine. Charlie LePage, Chef. Herbert Coffin, Owner.