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.
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.
© 2010 All rights reserved. Published by Macmillan.