View source for Pasta al pomodoro

{{Short description|Italian pasta dish}}
{{For|the American chain of casual dining restaurants|Pasta Pomodoro (restaurant)}}
{{Italics title}}
{{Infobox food
| name            = ''Pasta al pomodoro''
| image           = [[File:Spaghettata.JPG|240px]]
[[File:Pasta_al_pomodoro.JPG|240px]]
[[File:Orecchiette al Pomodoro.jpg|240px]]
| image_size      = 
| caption         = 
| alternate_name  = 
| country         = [[Italy]]
| region          = 
| creator         = 
| course          = {{lang|it|[[Italian meal structure#Formal meal structure|Primo]]}} (Italian course)
| type            = 
| served          = 
| main_ingredient = [[Pasta]], [[tomato]]es, [[extra virgin olive oil]], [[garlic]], [[basil]]
| variations      = 
}}

'''{{lang|it|Pasta al pomodoro}}''' ({{IPA|it|ˈpasta al pomoˈdɔːro|lang}}) is a [[pasta]] dish typically prepared with fresh [[tomato]]es, [[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==
{{lang|it|Pomodoro}} means 'tomato' in [[Italian language|Italian]].<ref>{{cite book|last=Frascarelli|first=Mara|title=The Syntax-Phonology Interface in Focus and Topic Constructions in Italian|year=2000|publisher=Kluwer|location=Dordrecht [u.a.]|isbn=978-0-7923-6240-1|page=26|url=https://books.google.com/books?id=R6bP25yLQAAC&q=%22Pasta+al+pomodoro%22&pg=PA26}}</ref> More specifically, {{lang|it|pomodoro}} is a [[univerbation]] of {{lang|it|pomo}} ('apple') + {{lang|it|d}} ('of') + {{lang|it|oro}} ('gold'),<ref>{{Cite book |last=Estabrook |first=Barry |url=https://books.google.com/books?id=JNlWjDjU7pcC |title=Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit |date=2012-04-24 |publisher=Andrews McMeel Publishing |isbn=978-1-4494-2345-2 |language=en}}</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 {{lang|it|pomi d'oro}}) going back to [[Pietro Andrea Mattioli]] (1544).

A red strain was later developed in Africa, which came to be known in Italy as {{lang|it|pomo dei morì}} ('apple of the [[Moors]]').<ref>{{Cite book |last=Hill |first=Mark Douglas |url=https://books.google.com/books?id=Qukk4fmqsrcC |title=The Aphrodisiac Encyclopaedia: A Compendium of Culinary Come-ons |date=2012-04-24 |publisher=Random House |isbn=978-1-4481-1389-7 |language=en}}</ref>

==See also==
{{Commons category-inline|Tomato sauce pasta}}
{{Cookbook-inline|Tomato Pasta}}
{{Portal|Italy|Food}}
* [[List of pasta]]
* [[List of pasta dishes]]
* [[List of tomato dishes]]

==References==
{{Reflist}}

{{Cuisine of Italy}}
{{Pasta dishes}}
{{Tomatoes}}

{{DEFAULTSORT:Pasta Pomodoro}}
[[Category:Italian cuisine]]
[[Category:Pasta dishes]]
[[Category:Tomato dishes]]


{{Pasta-stub}}
{{Italy-cuisine-stub}}