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Spaghetti: Tomato Sauce
Spaghetti al Pomodoro
Preparation info
- Serves
4
as a starter - Difficulty
Easy
Appears in
By Caz Hildebrand and Jacob Kenedy
Published 2010
The original and the best — the first recipe for a tomato sauce for pasta occurs in a book by the Duke of Buonvicino, Ippolito Cavalcanti’s Cucina teorico pratica in 1839, just a few years after spaghetti itself first appeared.
Ingredients
200 g 300 ml 150 ml
Method
Drain the spaghetti just before they are cooked to your taste. Cook in the sauce in a frying pan with a splash of the pasta water. light tomato sauce is best served with a little extra virgin olive oil, and maybe some torn basil leaves on top; rich sauce with some cheese – pecorino or Parmesan.
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