The creation of tomato sauce was not until the 1700s. Tomatoes were brought to Europe from the Americas and were once believed to be a poisonous food as other related vegetables and plants (e.g., nicotine) were, in fact, poisonous. With their astringent, sour taste, and their somewhat off-putting odor, it took Italians quite a long time to accept the tomato as a viable food option. It was actually the Spaniards that first began utilizing tomato in various dishes. After the Italians understood that tomatoes were not poisonous and that they actually tasted great with other readily available foods (e.g., flatbreads, stews, soups, pastas, and sauces), the creation of the Pomodoro and other tomato-based sauces were founded.

This particular recipe is great alone, on bruschetta, or on fresh egg pasta. I chose to use this recipe on top of homemade tagliatelle egg noodles. It was very flavorful and pleasing to the palate but still allowed the texture and flavor of the handcrafted pasta to shine through.

 Servings: 4

Ingredients:

1 pint cherry tomatoes, quartered

2 garlic cloves, minced

1 handful fresh basil, roughly chopped

3 tablespoons Extra Virgin Olive Oil

Salt and pepper to taste

Directions:

Combine all ingredients in a bowl and stir well. Allow to marinade unrefrigerated for at least 30 minutes. Mix dressed tomatoes, 1/4 cup starchy cooking water from pasta, and fresh egg pasta together well. Top with additional basil and grated parmesan if desired. Serve immediately.