POMODORO

A simple but far from trivial tomato & basil sauce over freshly made fettuccine (dine in) or casarecce (take away)  sprinkled with Parmigiano Reggion [aged 24+ months.]

ORIGINS: Naples, Italy.  After the tomato was brought back from South America by the Spanish, tomato sauce evolved.  The first recipe recorded in 1837 became the most classic of all pasta sauces.  It is the symbol of Italian cuisine. Authentic Italian.

INGREDIENTS

TOMATOS, MOZZARELLA, BASIL, EXTRA VIRGIN OLIVE OIL, FRESH PASTA [SEMOLA AND WATER]