*** For 3 Persons ***
- A can of spaghetti
- A can of tuna in olive oil, regular oil, or natural tuna
- Two cups of tomato sauce
- one onion
- 3 tablespoons vegetable oil
- Garlic molar
- Salt and white or black pepper
- We finely chop onions and garlic. In a saucepan put 3 tablespoons of vegetable oil, heat it and put onions with garlic; Stir the onions on the fire until they wilt, then add the tomatoes, salt, and black pepper, stir well and leave the saucepan for 10 minutes.
- After that, add the tuna and thyme and leave it on the stove for 5 minutes. Meanwhile, we boil spaghetti in salted water with a spoonful of vegetable oil.
- We put spaghetti on the serving floor, add tuna, and serve hot.
- Bonne Appétit!
The History Of Spaghetti
East or West, China or Italy? Neither one nor the other: the origin of pasta goes back very deeply to the sources of human history, at the start of Neolithic times, when hunter-gatherers learn to regulate their resources by cultivating grasses and domesticating animals. Since this pivotal period, wheat has been inextricably linked to the history of pasta. From then on, the grinding of wheat, the making of dough with water, the techniques of cooking on hot stones are transmitted endlessly.
A few thousand years BC we all know that the Greeks and Fulani of the center East produced and consumed pasta. The Greek “laganon” means a bit of dough dig strips. From this expression also derives the “laganum” cited by Cicero and later by Apicius. This term which designates a way of preparation alternating layers of lagane with meat is at the origin of the famous lasagna.
The nomads of the Arabian Peninsula and North Africa , who didn’t have enough water to organize pasta a day , were undoubtedly at the origin of the desiccation of pasta for conservation. These nomads invented the tiny tube grading of pasta which accelerated the drying process. Ibran al Mibrad, within the eleventh century, speaks of the “rista”: macaroni mixed with lentils, a dish that’s still eaten today within the Middle East .
The knowledge necessary for the assembly of dry pasta was introduced in Palermo between the 9th and 11th centuries during the Arab domination. within the middle ages, Sicily was already famous for the assembly of its pasta. The Arab geographer Al-Idrisi affirms in his works that in Trabia: “we make pasta in abundance, within the sort of a thread, called triyan, which is exported everywhere, in Calabria, and in many Muslim and Christian countries, by boat too ”. This tradition has been perpetuated until today and Sicilians still eat “la tria bastarda”, “vermicelli de tria” and “ciceri e tria”.
At that point Liguria also specialized within the manufacture and export of pasta. In Naples, more precisely in Gragnano, the various sources were at the origin of the creation of an outsized number of mills, then within the Renaissance, many homes specializing within the manufacture of pasta.
From the top of the center Ages until the top of the 18th century, macaroni were the emblematic dish of the Neapolitans. This Italian pasta famous in Europe, is closely related to Pulcinella, famous mask of Naples whose mood is placed under the sign of hunger and whose quest comes right down to an enormous plate of macaroni.