Pasta al pomodoro

Pomodoro means “tomato” in Italian, so the term “pomodoro sauce” is quite general. However, true authentic pomodoro sauce, the way I understand it, is made from 5 specific ingredients: fresh tomatoes, extra-virgin olive oil, garlic cloves, basil and salt. Onions are optional. No spices.

Pomodoro means “tomato” in Italian, and pomodoro sauce, aka salsa al pomodoro, is a tomato-based pasta sauce that's made from fresh tomatoes, olive oil, salt, fresh garlic, and fresh basil.

In general, Pomodoro sauce is usually thicker because chefs use crushed tomatoes as the base. On the other hand, marinara usually includes oregano, red pepper flakes, garlic cloves, basil leaves, bay leaves, and tomatoes. Some variations use extra virgin olive oil and red wine, which can also make the sauce thinner.

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Ippolito Cavalcanti The dish was created in Naples, south Italy by Ippolito Cavalcanti in the early 1800's. The original Pasta al pomodoro was called “Vermicelli Al Pomodoro”, vermicelli being “real spaghetti”, thicker and with a longer cooking time in respect to today's modern spaghetti.