- 1 lb spaghetti
- 1 ¼ lb tomatoes
- 2 ½ tablespoons extra virgin olive oil
- 1 clove of garlic
- salt to taste
- basil to taste
10 minutes preparation + 10 minutes cooking
In a pan containing a little oil, sauté the garlic, and as soon as it is golden, remove it.
Add the tomatoes into the pan, peeled and seeded, salt and leave to cook for about 20 minutes.
In abundant salted water cook the spaghetti, draining when still fairly firm, dress with the tomato sauce and serve immediately.
It is impossible to know exactly when pasta was made for the first time. It probably occurred about 7,000 years ago, near the border of Europe and Asia. It is likely that someone in the area, having learned how to cultivate wheat, discovered that the grain can be ground and mixed with water to make a flavorful food.
However, it is certain that the first type of pasta to arrive in Europe was called the lagnon and was a large sheet of pasta dough, cut into slices. This predecessor to modern-day fresh pasta was made by the Etruscans, the Greeks and, later, by the Romans.
Dry pasta, on the other hand, is the most widely consumed type of pasta nowadays.
It was first produced by the Arabs, who would dry out the pasta dough in the sun in order to conserve it for longer periods of time, even though it seems like would cook it on a grill with a little water. The Arabs were the first ones to introduce pasta to Italy, via Sicily. In fact, the first pasta production facility in Europe was built outside Palermo, the city that quickly became the capital of pasta production in the Mediterranean. From there, dried pasta spread across Italy arriving in Naples and Genoa, where people began to produce fidei, a type of pasta similar to modern-day spaghetti.
According to a legend, pasta was introduced to Italy by the Chinese. Already in 1154, a good 150 years before the return of Marco Polo from Catai, Arab sources state that near Palermo people ate “a flour-based food in the shape of strings” triyah: the ancestor to today’s spaghetti.
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