Spaghetti with tomato sauce
- ¾ lb spaghetti
- 1 ¼ lb canned tomatoes
- 3 ½ oz yellow onion
- 1 clove of garlic
- 8 leaves of basil
- 2 tablespoons extra virgin olive oil
- 1 ½ oz grated Parmigiano Reggiano cheese
- salt and pepper to taste
Wash, peel and chop the onion. Place the oil in a saucepan over medium heat. Once hot, add the chopped onion and the clove of garlic, unpeeled. Once the onion has softened, add the tomatoes cut into pieces, the basil, salt and pepper. Cook for around 20 minutes.
In the meantime, cook the pastain a large pot of boiling, salted water.
Drain the pasta when al dente and toss with the tomato sauce, then sprinkle with grated Parmigiano Reggiano and a little extra virgin olive oil.
Even it is practically impossible to say who was the first person to serve spaghetti with tomato sauce, there is no doubt that this recipe appeared written for the first time in “Cucina teorica-pratica col corrispondente riposto ed alcune nozioni di scalcare … con in fine una cucina casereccia in dialetto napoletano”,a Neapolitan cookbook written by Ippolito Cavalcanti in 1837.
At that time, spaghetti had already been present in Italy for a couple of centuries, while tomato sauce was invented just decades before, in 1762 to be exact. Tomato sauce was created by Lazzaro Spallanzani, a natural-science lover, who first discovered that you can store tomatoes for a long time by boiling them and putting them in hermetically sealed jars. The only thing that can be said with some certainty is that in the first person to pair spaghetti with tomato sauce was Italian.
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