domenica 21 marzo 2010

Let's start with a first simple recipe:

SPAGHETTI AL POMODORO
(Spaghetti with tomato sauce)

Ingredients (4 portions):

400g spaghetti;

1 and 1/2 cans crushed tomatoes (about 600g) - take care, quality is extremely important, choose italian tomatoes - the better the quality the sweeter the sauce!

4 tablespoons extra virgin italian olive oil (EVO);

1 garlic clove peeled;

4-5 washed basil leaves;

at least 4 litres water;

salt.

History:

Pasta with tomato sauce is nowadays considered as one of the most known and appreciated italian recipes.
There are many ways to prepare the sauce, the version that I prefer is however the most simple. No grated cheese is necessary, especially if high quality tomatoes are used.

The origin of this recipe is not extremely ancient, its first known formulation appears in a neapolitan cookbook, called "Cucina teorico-pratica del Cavalier Ippolito Cavalcanti Duca di Buonvicino" dated 1832, some hundreds of years after tomatoes were first imported from the "New World".

Preparation:

Fill a pot with at least 4 litres water and put it on the fire.

Take a non-sticking pan, put the 4 tablespoons EVO and the peeled garlic clove in the pan and fry the garlic on high heat - take care - the garlic has just to become very slightly coloured; remove the garlic, lower the heat and add the tomato chunks to the oil (take care, chopped tomatoes tend to violently react when getting in contact with hot oil).
Add some salt and allow to slowly cook for further 10 minutes or until the tomatoes are well done, add the basil leaves and finally remove the pan from the fireside.
In the mean time, the water in the pot should have already begun to boil, add some salt (about 1 and 1/2 ordinary tablespoons) to the boiling water and throw in the spaghetti.
A few seconds before the end of the cooking time (see the pasta package instructions), prepare the colander, remove the pot from the fireside and substitute the pot with the pan, so that the tomato sauce gets warm again.
Drain the pasta, throw it in the pan and stir gently in order to evenly distribute the sauce.
Serve immediately and,

Buon appetito!

2 commenti:

  1. Thank you for this simple but genuine recipe.

    Some additional notes for our dear readers:

    "Spaghetti" is actually the plural form of "spaghetto", a diminutive of "spago" which means "cord" or "string".
    There are different thicknesses of spaghetti:
    "Spaghettini (size #3) are the thinnest ones, "Spaghetti" (size #5) are the most common ones, while "Spaghettoni" (size #8) are much thicker but quite rare too. All have a round section.

    Do not mistake spaghetti with other kinds of pasta:
    http://upload.wikimedia.org/wikipedia/commons/9/99/Pasta_2006_1.jpg

    RispondiElimina
  2. Thanks Fabrice for your notes.
    It has also to be said that any kind of pasta has also to be obtained by first quality wheats, pulled through bronze dyes and dryed as slowly as possible (ad essiccatura lenta).

    RispondiElimina