Pasta al pomodoro
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{{#invoke:Lang|lang}} ({{#invoke:IPA|main}}) is a pasta dish typically prepared with fresh tomatoes, extra virgin olive oil, garlic, basil, and salt. It is intended to be a quick and light dish, rather than a dish in a heavy sauce.
Etymology
{{#invoke:Lang|lang}} means 'tomato' in Italian.<ref>Template:Cite book</ref> More specifically, {{#invoke:Lang|lang}} is a univerbation of {{#invoke:Lang|lang}} ('apple') + {{#invoke:Lang|lang}} ('of') + {{#invoke:Lang|lang}} ('gold'),<ref>Template:Cite book</ref> possibly because the first varieties of tomatoes arriving in Europe and spreading from Spain to Italy and North Africa were yellow, with the earliest attestation (of the archaic plural form {{#invoke:Lang|lang}}) going back to Pietro Andrea Mattioli (1544).
A red strain was later developed in Africa, which came to be known in Italy as {{#invoke:Lang|lang}} ('apple of the Moors').<ref>Template:Cite book</ref>
See also
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References
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