() 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
means 'tomato' in Italian. More specifically, is a univerbation of ('apple') + ('of') + ('gold'), 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 ) going back to Pietro Andrea Mattioli (1544).
A red strain was later developed in Africa, which came to be known in Italy as ('apple of the Moors').
See also
- List of pasta
- List of pasta dishes
- List of tomato dishes