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I’ve just returned from sunny Spain, where we enjoyed tapas and sangria late into the wee hours. It was a blast. The landscape was spectacular. The people were amazing. The food and wine were delicious. Olé. But to be totally honest, after five days, I really did miss a little something … namely pizza, pasta, prosciutto, Parmigiano, gelato, espresso, cappuccino, Barolo, Brunello… I try to be open minded about food when I travel. Really, I do. It’s just that my taste buds are stronger than my mind, and I just can’t get over my love affair with Italian food.
But to be fair, Italian cuisine is the result of global collaboration, and for this week’s recipe, we need to thank the Spanish, especially the monarchs Ferdinand and Isabel, who in 1492, financed Columbus’ voyages to America. On one of those voyages, he brought back the tomato. Expecting gold, the king and queen were underwhelmed, and jailed him. The Italians, on the other hand, starting with Cosimo de’ Medici, first recognized the tomato for its ornamental beauty (of course), and then Botanist Pietro Andrea Mattioli named it “pomi d’oro” (now pomodoro, or golden apple). Tomatoes finally made their way into a Neapolitan cookbook in 1692, at which time Naples, ironically, was ruled by the Spanish Bourbons.
So, gracias España. Without you, perhaps we wouldn’t be eating this delicious Sunday Pasta.
Coincidentally, next week marks the annual “Tomatina” festival in Buñol, Spain, when thousands will gather to throw tomatoes at each other — 150,000 tomatoes to be precise. For those Spaniards who will be throwing 150,000 tomatoes at each rather than turning them into sauce for pasta, this recipe is for you. After 500 years, consider it a little food for thought!
Buon Appetito!
Ed Garrubbo
p.s. Check out our wine pairings to complement this dish.
Ingredients
Instructions
In a large pot of boiling water, quickly submerge and remove the tomatoes. Peel them, remove the seeds, and chop into bite sized pieces. Place the tomatoes in a large bowl, and add the olive oil, basil, garlic, salt and pepper. Mix gently, cover, and let rest for 30 minutes.
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, drain it, and add to the tomatoes. Sprinkle with Pecorino and serve immediately.
Edwin Garrubbo
Ed Garrubbo has been studying, cooking, searching for, and thinking about la cucina italiana for as long as he can remember. He cooks a wide range of Italian dishes, but loves his pasta most. He visits restaurants, cooking schools, markets, and food artisans across Italy, and wherever Italians practice their craft. He is a member of the Accademia Italiana della Cucina, and is a citizen of both the United States and Italy.
I like to add a nice squeeze of lemon
. It helps the tomatoes to macerate and I like that it of tang.
i will give it a try!
Ed,
We were visiting my parents in Santa Barbara last week and this is exactly what we had for dinner one night. Mother Wooster adds onion, but that’s OK since we’re all family.
Keep up the buon lavoro.
Jim
yes. some thinly sliced or small chop red onion would be a good addition!
It’s so simple. As great Italian food often is. For me, chefs – regardless of their renown, such as Mario Batali over-do, over-add, over-cream. Semplice e meglio a me.
d’accordo!