Spaghetti al Pomodoro
15M
45M
- Makes 4 servings
- 400g spaghetti
- 800g fresh ripe tomatoes, peeled and chopped
- 2 cloves garlic, finely chopped
- 4 tablespoons extra virgin olive oil
- A handful of fresh basil leaves
- Salt to taste
- Freshly ground black pepper to taste
- Grated Parmesan cheese, for serving
- Start by preparing the tomatoes. Bring a pot of water to a boil, and score the bottom of each tomato with an 'X'. Blanch the tomatoes for about 30 seconds, then transfer them to an ice bath. Once cooled, peel off the skins and chop the tomatoes.
- In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté until it's fragrant but not browned, about 1 minute.
- Add the chopped tomatoes to the skillet. Season with salt and pepper. Let the sauce simmer gently for about 20-25 minutes, stirring occasionally, until it thickens.
- While the sauce is simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
- Tear the basil leaves and add them to the sauce in the last 5 minutes of cooking.
- Drain the spaghetti and add it directly to the skillet with the sauce. Toss well to coat the pasta evenly.
- Serve the spaghetti al pomodoro hot, garnished with a sprinkle of freshly grated Parmesan cheese.
Spaghetti al Pomodoro: A Timeless Italian Classic
History
Spaghetti al Pomodoro, a beloved dish in Italian cuisine, has a rich history that dates back to the late 19th century. The introduction of tomatoes to Italy from the New World in the 16th century eventually led to their widespread use in Italian cooking. By the late 1800s, the simple yet flavorful combination of spaghetti and tomato sauce became a staple in Italian households. This dish, known for its simplicity and accessibility, quickly spread across Italy and eventually around the world, becoming a symbol of Italian culinary tradition. The authentic recipe for Spaghetti al Pomodoro has been passed down through generations, maintaining its status as a classic comfort food.
Taste Profile
The taste profile of Spaghetti al Pomodoro is a harmonious blend of simplicity and depth. The dish’s primary ingredient, fresh tomatoes, provides a bright and slightly acidic base that is balanced by the sweetness that develops during cooking. The addition of garlic and basil adds layers of flavor, with garlic contributing a subtle pungency and basil offering a fresh, aromatic note. The spaghetti itself, cooked to al dente perfection, provides a satisfying texture that complements the smooth, velvety sauce. Together, these elements create a dish that is both comforting and sophisticated, showcasing the beauty of Italian cuisine in its purest form.
Cultural Significance
In Italian cuisine, Spaghetti al Pomodoro holds a special place as a dish that embodies the essence of Italian cooking: simplicity, quality ingredients, and the joy of sharing a meal with loved ones. It is a dish that is often prepared in homes across Italy, symbolizing the warmth and comfort of family gatherings. The cultural significance of Spaghetti al Pomodoro extends beyond Italy, as it has become a global ambassador for Italian cuisine, introducing people worldwide to the pleasures of a well-made pasta dish. Whether enjoyed in a bustling trattoria in Rome or a cozy kitchen at home, Spaghetti al Pomodoro remains a testament to the enduring appeal of Italian culinary traditions.
