Recipe: Spaghetti al Pomodoro (The Dish That Changed History)

When tomatoes first landed in Europe in the 1500s, they were feared as poisonous — admired only as exotic ornaments. But in Naples, a few brave cooks in the late 1600s transformed this mistrusted fruit into a sauce for pasta. That single act sparked a revolution in Italian cooking, leading us to the beloved pasta dishes we can’t imagine life without today.

Here’s a simple, timeless version of that culinary breakthrough:

Ingredients (2 portions)

200g spaghetti
* 2 tbsp extra virgin olive oil
* 2 cloves garlic, gently crushed
* 1 small onion, finely chopped
* 400g ripe tomatoes (or good canned peeled tomatoes)
* A pinch of sugar (if tomatoes are very acidic)
* Salt & black pepper, to taste
* Fresh basil leaves

Method

1. Cook the spaghetti in salted boiling water until al dente.
2. Meanwhile, heat olive oil in a wide pan. Add garlic and onion, sauté gently until fragrant and golden.
3. Add chopped tomatoes (or crushed canned tomatoes). Season with salt, pepper, and a pinch of sugar if needed. Simmer 15 minutes until thickened.
4. Toss the drained pasta into the sauce, letting it soak up the flavors.
5. Finish with torn basil leaves and a drizzle of extra virgin olive oil.
A dish born from bravery, perfected over centuries. ✨