Italian spaghetti recipe
There’s plenty of fashion stylist all over the world, and there’s plenty of chef’s.
So what makes the difference between one or another?
Everybody can cook the same kind of pasta and everybody can work on styling but there’s in one ingredient that is always different by others: love.
Your love, the intention you have while you make your design or your pasta is what makes what you to do totally different from others.
I truly believe that HOW you make something makes the real difference so let’s see together how I cook Italian Spaghetti al pomodoro for my family and friends!
Pasta al pomodoro (pasta with tomato sauce) is the most classic of all Italian first courses.
It’s a symbol of Italian cuisine and not only, it’s also part of the national identity.
Tomato was introduced as a condiment for pasta only at the beginning of the 19th century. Up until then, pasta was eaten plain, or only with the addition of cheese.
Tomato was introduced to Europe by the Spanish conquistadores and in the Mediterranean countries, tomato found an ideal habitat to grow.
Originally seems that it was used only as an ornamental plant.
“Salsa al pomodoro” born in Neaples at the beginning of the 1800s, where Neapolitan sellers started using ‘a pummarola’ (tomato sauce in Neapolitan dialect) to accompany maccheroni.
Please follow my video on my IgTv to cook this recipe @mybabyalma
Ingredients for 2 people
- 250g spaghetti
- 3 spoons Extra Virgin Olive Oil (EVOO)
- 2 cloves garlic
- 250g tomato sauce
- salt to taste
- 3/4 Basil leaves
- Heat oil in a pan over medium heat and sauté peeled garlic cloves and then add the tomato sauce
- Meanwhile, boil pasta in plenty of salted water according to package directions
- Drain and toss with the sauce and add the basil leaves on top
- Serve with love
Special thanks to De Cecco, Mutti, Cold Storage and Foodie Market
Top and shorts by @almaluboutique0