When we hear “Italian cuisine”, the first thing that comes to mind is, of course – pasta and pizza!
In fact, for Italians, these are traditional favorite dishes – just like pancakes, cutlets, and okroshka in Russia.
Pasta (translated from Italian – “dough”) – a dish of Italian cuisine, consisting of two main components: any type of pasta and sauce.
There are two controversial versions of the appearance of pasta on the Apennine peninsula:
- Pasta was brought by the famous traveler Marco Polo from China in 1292.
- Pasta was first made on the island of Sicily in the 12th century.
Is this true or not – we will never know. But the fact that Italy is associated with this delicious dish remains indisputable.
As part of our weekly column “#marelucci_recipes”, we happily share the recipe for the most popular traditional Italian pasta – “Pasta al Pomodoro”.
How to make Pasta al Pomodoro:
- spaghetti – 350 g
- water – 5 l
- tomatoes – 5 pieces
- garlic – 2 cloves
- olive oil – 2 tbsp. spoons
- salt – 2.5 tbsp. spoons
- pepper – 0.5 tsp.
- basil – bundle
- mozzarella cheese – 100 g
- Remove tomatoes from watery pulp and seeds. Finely chop the tomatoes. Don’t throw the juice away – you will need it.
- In a large frying pan, heat olive oil on medium. Put garlic in the pan. Cook, stirring, for about 30 seconds. Put in chopped tomatoes. Pour 0.5 table spoons of salt and pepper, and also reserved tomato juice. Increase the fire to medium-strong. Cook, stirring, for 15 minutes.
- In a large saucepan, boil the water. Add 2 table spoons of salt. Lay out spaghetti, prepare to the state of al-dente, according to the instructions on the package. Empty the spaghetti by reserving 1/2 cup of water in which they were brewed.
- Put the spaghetti in a frying pan with tomato sauce. Add 1/2 cup of reserved liquid. Cook for about 5 minutes, stirring. Add basil, stir.
- Serve spaghetti with tomato sauce on a serving plate, sprinkle with the remaining olive oil and cheese.
Buon appetito! 🙂