Cooking: 70 min
Doses for: 4 people
Cost: Very low
A symbolic dish of Italian cuisine, with the typical ingredients of the Bel Paese: spaghetti with tomato and basil. Spaghetti with tomato sauce is an institution, a simple but far from trivial recipe. Subject to infinite variations to find the perfect balance of flavours, the right creaminess and sweetness, starting from the choice of the type of tomato, to be used to make the sauce.
This classic first course is a real test for those who love to prepare it at home, but also for starred chefs who jealously keep the secrets of their perfect versions and sometimes create irresistible gourmet versions! Buon appetito!
Pasta al pomodoro is a simple Italian dish made with spaghetti, tomatoes, olive oil, and basil. It is one of the most popular pasta dishes in Italy, and it is also a popular dish in many other countries around the world.
The history of pasta al pomodoro is long and complex. The tomato was first introduced to Europe from the Americas in the 16th century. At first, tomatoes were not widely eaten in Europe, as they were thought to be poisonous. However, over time, tomatoes became more popular, and they began to be used in a variety of dishes, including pasta al pomodoro.
The first known recipe for pasta al pomodoro was published in a cookbook in Naples, Italy in 1837. The recipe called for spaghetti, tomatoes, olive oil, and basil. This basic recipe has remained the same for centuries, although there are many variations on it today.
To prepare spaghetti with tomato sauce, in a pan, pour the extra virgin olive oil together with the peeled garlic clove divided in half, so you can remove the core to make the scent more delicate. After 2 minutes of cooking over high heat, add the peeled tomatoes and season with salt.
Cover with a lid and cook for at least 1 hour over very low heat: the sauce should simmer gently. Stir occasionally. After the indicated time has elapsed, remove the garlic and pass the tomatoes through a vegetable mill, so as to obtain a smooth and homogeneous puree.
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