The combination spaghetti and tomatoes is one of the great classics of Italian cuisine, a symbol of Made in Italy. When thinking of Italian cuisine, the first thing that springs to mind is pasta, a classic example of the Mediterranean culinary tradition. But when did spaghetti meet tomatoes?
While pasta dates way back to Etruscan times, the combination with tomato sauce is much more recent, as it was only introduced at the beginning of the 19th century. The first recipe for this dish was published in 1839 in a cookery book by Ippolito Cavalcanti, a renowned Neapolitan aristocrat passionate about food. This recipe, with thousands of modern variations, survived the test of time and now is famous all over the world.
Spaghetti with tomato sauce: Boffenigo’s historical dish
At Terrazza del Boff spaghetti with tomato sauce are a timeless classic, always on the menu. Easy, yet refined and tasty. What is our chef ‘s secret? Here is his take on this iconic dish:
“We use thick Mancini spaghetti and peeled tomatoes from Salento. To prepare the sauce, we julienne one onion for each can of peeled tomatoes and a clove of garlic without germ. While the onion is goldening in the pan, we open the can of tomatoes and crush them, to let out all the water.
After adding the tomatoes to the onion, we add plenty of basil and a pinch of salt and leave it all to cook on a low flame for two hours. Once cooked, we put the tomatoes in a blender and then sieve them to make the sauce and then taste it.
This is a very simple dish, but when prepared properly using good ingredients you can really taste the difference! Once the spaghetti are ready, we toss them in the pan with the sauce and serve them garnished with a leaf of basil and a confit cherry tomato."
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