We all love spaghetti, so much that they always appear in our imagination. Lady and the Tramp eating spaghetti and meatballs, Alberto Sordi struggling with an extra-large plate of spaghetti in Un Americano a Roma… For some, they even represent a religion. Although Italians made them famous, we did not create them. And neither did the Chinese, as many still believe today! Let’s explore more about the history of this type of pasta that made history!

The origin of spaghetti

Spaghetti was born in the Indus valley, in a territory occupied today by Pakistan, in the sixth century BC. At the beginning, however, were a waste product from the processing of pasta. It was prepared and dried in the royal kitchens of the Sultan of Bahawalpur. Only the attendants ate these scraps and for this they had no name. Only when the Sultan’s son decided to visit the kitchens of the palace they had a new fame. In fact, surprised by how hard the scraps had become, he asked where they came from. So, they reminded him the soldiers of the palace, usually erect and stiff.

The name 

Thus began to form the word “spaghetti”, deriving from the term sipahee which meant soldier. They liked this name so much that the cooks immediately began to call that type of pasta that way. The fame of this type of pasta was then spread by Buddha to whom the Sultan offered a plate of sipahee. This episode is represented on a bas-relief of the Buddhist monastery of Kapilavastu.

The Libro of Ruggero

In the Libro di Ruggero, published in 1154, this town and this type of pasta are described. Initially it took the name of vermicelli and then of spaghetti. From there they spread first to Amalfi, then to Naples and Salerno. In these places, the pasta manufacturing and drying process has evolved a lot to date, especially in the Gragnano area. After all, spaghetti with tomato sauce are typical of the Neapolitan imagination (c’a pummarola ‘ncoppa) and gastronomic tradition. This type of pasta was not a made in Italy creation but surely we were and are the people who know better in the world how to cook them.

The evolution of spaghetti in the word

Spaghetti is a particular shape of pasta produced with durum wheat semolina and water, with a thin, long shape and a round section. You can distinguish from bucatini in that the latter are hollow inside and also from linguine which have a flattened shape. There is also a type of pasta called spaghetti alla chitarra, but in section they are square and not drawn. Furthermore, according to the size, spaghetti take different names: capellini or angel threads, the smallest; spaghettini; spaghettoni; vermicelli, the largest one.
In Italy you can prepare with different traditional recipes, with tomato and cheese sauce or even with other sauces such as carbonara, amatriciana, puttanesca. There are also many versions based on fish such as spaghetti allo scoglio or spaghetti with clams.

Classic italian spaghetti with tomato and fresh basil

Ingredients:

• 400g spaghetti
• 500g tomato puree
• 1 onion
• 1 stalk of celery
• 1 carrot
• A handful of fresh basil leaves
• 3 tablespoons extra virgin olive oil
• Salt to taste

Preparation Time: 40 minutes
Cooking Time: 15 minutes
Serves: 4

Guide to perfect spaghetti

Start by finely chopping the onion, celery, and carrot. These three ingredients create the classic italian soffritto, a flavor base that brings depth to the sauce. In a large skillet, heat three tablespoons of extra virgin olive oil over a low flame. Once the oil is warm, add the chopped vegetables and sauté gently, stirring occasionally to prevent them from browning too much. This process should take about 5 to 7 minutes, allowing the vegetables to soften and release their aromatic flavors. Next, add the tomato puree to the pan along with two glasses of water. Stir the mixture well, ensuring the tomato puree blends seamlessly with the vegetables. Allow the sauce to simmer slowly over low heat for about 40 minutes.

A slow cooking

This slow cooking process helps to develop a rich and well-balanced flavor. Season with a pinch of salt and add a few freshly chopped basil leaves to infuse the sauce with a fragrant, herbal note.

Other steps

While the sauce is simmering, bring a large pot of water to a boil. Add a generous amount of salt to the boiling water—it should taste like the sea. Add the spaghetti and cook until it is al dente, following the time indicated on the package. “Al dente” means the pasta should be firm to the bite, not too soft. Before draining the pasta, set aside a cup of the starchy cooking water; this can be useful for adjusting the consistency of the sauce later. Once drained, transfer the spaghetti directly to the pan with the tomato sauce. Toss everything together over medium heat for about a minute, allowing the pasta to absorb the flavors of the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to achieve a creamy consistency.

To serve, dish up the spaghetti onto warm plates and top with a drizzle of extra virgin olive oil. For an extra layer of flavor, grate some Parmesan cheese over each plate—this step is optional but highly recommended for a truly authentic experience.

Final Touches

Your spaghetti al pomodoro e basilico, with its simple yet powerful combination of fresh ingredients, is now ready to be enjoyed. The warmth of the tomatoes, the freshness of the basil, and the robustness of the olive oil come together to create a dish that embodies the heart of Italian home cooking.

Buon appetito!