What first course could be more Italian than a dish of spaghetti with tomato sauce? Although it is very easy to make spaghetti in tomato sauce, this apparently simple recipe contains a few pitfalls, from the choice of tomatoes, to the consistency of the sauce. Here are all the steps for preparing the perfect dish of spaghetti with tomato sauce.
Useful tips and interesting facts
Spaghetti in tomato sauce is an authentic institution in Italian food culture. However, it may surprise you to learn that the first known recipe for spaghetti in tomato sauce is not that old. In fact, it is a relatively recent invention, which came into being after the discovery of America and, consequently, the introduction of tomatoes. Today, Italy can boast the cultivation of many different tomato varieties, but the best ones for tomato sauce are certainly PDO San Marzano, which are grown in Campania, not surprisingly, the homeland of pizza.
There are many possible variants of the above recipe for spaghetti in tomato sauce. With the addition of capers, olives and anchovies, you have spaghetti alla putanesca and with a dash of chilli pepper and a sprinkling of parsley, it becomes 'all’arrabbiata'. You may also choose to use small cherry or date tomatoes (ciliegini or datterini) instead of canned perini. The method is identical to the above recipe for spaghetti in tomato sauce, except for the fact that you will not need to smash the tomatoes when cooked. With a sauce like this, you can also serve your pasta cold in the summer months.