PASTA WITH TOMATO SAUCE: LET’S DISCOVER SPAGHETTI, ONCE CALLED “MACCHERONI”, A SIMPLE RECIPE THAT HAS CONQUERED THE WORLD
Spaghetti with tomato sauce has ancient origins and has become an iconic dish of Italian cuisine.
When was spaghetti with tomato sauce born?
Spaghetti with tomato sauce has ancient origins and has become an iconic dish of Italian cuisine. The original term “maccheroni” has Greek roots: it derives from “makròn”, which means “long” and also from “makarìa”, which indicates a mixture of barley flour and broth, or “macàr”, which refers to the food of the blessed.
This term was used to describe any type of pasta in a generic way, until the Neapolitans, masters of cooking with spaghetti, provided a more specific definition. And they defined spaghetti in this way: “those long pasta tubes... that are cooked in water and eaten topped with cheese and tomato sauce".
In the nineteenth century, the first photographs taken on the streets of Naples portrayed the “maccheronari”, street vendors of spaghetti with tomato sauce, who cooked this healthy and nutritious meal on street corners. Already in the sixteenth century, spaghetti had conquered international tables, spreading first to the court of France and later to England, where it appeared in a technical vocabulary and even in a play.
Since then, spaghetti started to gain popularity all over the world, becoming a dish loved and appreciated by many cultures.
What is meant by tomato sauce with which to season spaghetti?
Tomato sauce is an essential condiment in the preparation of typical Italian spaghetti. To better understand what is meant by tomato sauce, it is useful to answer some common questions:
What is the difference between tomato purée and tomato pulp?
Tomato purée is obtained from shredded and strained tomatoes to remove seeds and skins, achieving a smooth texture. Tomato pulp, on the other hand, contains both the pulp and the juice of the fruit, and has a denser consistency than the purée. It is rich in flavour and is used as a base for many sauces and condiments.
When is it best to use tomato pulp?
Tomato pulp is ideal for preparing thicker and tomato-rich sauces, such as those used for spaghetti all’arrabbiata or for other recipes that require a more full-bodied consistency.
What’s the perfect recipe for spaghetti with tomato sauce
To prepare a delicious dish of spaghetti with tomato sauce, you can follow this simple recipe using Pomì tomato purée. Let’s move on to the preparation:
- In a pot, bring plenty of salted water to a boil and cook the spaghetti following the cooking time on the package until it reaches an al dente consistency.
- Meanwhile, in a skillet, heat a drizzle of extra virgin olive oil over medium heat.
- Add the Pomì tomato purée to the skillet and cook for a few minutes, stirring occasionally.
- Drain the macaroni al dente and add it to the skillet with the tomato sauce. Mix well to perfectly amalgamate the pasta with the sauce.
- If you want to enrich the dish with a touch of freshness, you can add some chopped fresh basil leaves.
- Serve the spaghetti with tomato hot and garnish with a fresh basil leaf.
Spaghetti all’arrabbiata with Pomì fine tomato pulp
Here is a tasty variant of spaghetti with tomato sauce, enriched with Pomì fine tomato pulp. Spaghetti all’arrabbiata is a typical Italian dish, able to make all diners happy. Here are our preparation tips:
- Heat a skillet and add a drizzle of extra virgin olive oil, a whole clove of garlic and finely chopped fresh chilli pepper.
- Sauté the garlic and chilli pepper over medium heat until the garlic turns golden.
- Add the Pomì fine tomato pulp to the skillet, along with a pinch of salt, and cook for about 10 minutes over medium-low heat.
- Meanwhile, bring a pot of salted water to a boil and cook the spaghetti respecting the cooking times indicated on the package.
- Drain the pasta when still al dente, and transfer it to the skillet with the tomato sauce all’arrabbiata.
- Add a ladle of the pasta cooking water and finish cooking the spaghetti in the sauce for a few minutes, stirring gently.
- Add to the spaghetti all’arrabbiata a drizzle of extra virgin olive oil and chopped fresh parsley.
- Serve the spaghetti all’arrabbiata hot and enjoy its wonderful taste.
Spaghetti with tomato sauce, whether classic or all’arrabbiata, is a dish that has conquered palates all over the world for centuries. Simple in its preparation and rich in flavour, it is an excellent choice for a quick and tasty meal. Try these recipes and find out why spaghetti has become an international culinary icon. Buon appetito, enjoy your meal!