Spaghetti al pomodoro

Is there anything more typically Italian than spaghetti al pomodoro? Drawing from his extensive research knowledge, Massimo Montanari elegantly tells the story of this dish while debunking all the circulating half-truths and prejudices. We learn how pasta originated as a variant of oriental flatbread, how the Arabs spread a new type made from durum wheat, and how industrial production was introduced in Sicily as early as the 12th century (not handmade by Mama at all). And that the dried pasta was cooked for two hours (no mention of al dente). Pepper and hard cheese come into play, tomatoes in the form of Spanish sauce are served on the plate, and the fork is placed on the table. Sophistication is added with chili, garlic, and onion, while basil brings in the color. And of course, there's also the olive oil – which everyone likes to claim is the best from their region. Montanari shows how the praise of the origin area leads to intolerance and fanaticism, mystifying the origins of pasta. It's an easily digestible yet substantial and entertaining read. And the origins of pasta in China? Fake news!.