Pasta al pomodoro

For the American chain of casual dining restaurants, see Pasta Pomodoro (restaurant).

Pasta al pomodoro (Italian: [ˈpasta al pomoˈdɔːro]) is a pasta dish typically prepared with fresh tomatoes, extra virgin olive oil, garlic, basil, and salt. It is intended to be a quick and light dish, rather than a dish in a heavy sauce.

Pasta al pomodoro

Course	Primo (Italian course)
Place of origin	Italy
Main ingredients	Pasta, tomatoes, extra virgin olive oil, garlic, basil
Cookbook: Pasta al pomodoro   Media: Pasta al pomodoro

Etymology

Pomodoro means 'tomato' in Italian.^[1] More specifically, pomodoro is a univerbation of pomo ('apple') + d ('of') + oro ('gold'),^[2] possibly because the first varieties of tomatoes arriving in Europe and spreading from Spain to Italy and North Africa were yellow, with the earliest attestation (of the archaic plural form pomi d'oro) going back to Pietro Andrea Mattioli (1544).

A red strain was later developed in Africa, which came to be known in Italy as pomo dei morì ('apple of the Moors').^[3]

See also

Media related to Tomato sauce pasta at Wikimedia Commons Tomato Pasta at the Wikibooks Cookbook subproject

• Italy portal
• Food portal

• List of pasta
• List of pasta dishes
• List of tomato dishes