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Pasta al pomodoro

Italian pasta dish From Wikipedia, the free encyclopedia

Pasta al pomodoro
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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.

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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]

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See also

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

References

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