Often assumed to be part of Italian cooking’s long history, the Tomato Sauce didn’t appear until the 16th century when Spain brought it back from South America. There in cooking it was often used in Moles and Salsa and for the first hundred or so years, the European countries used it similarly. Then Escoffier decided to thicken the sauce with a roux, creating something closer to what we’re accustomed to today.

The sauce tomat adds a delicious umami flavor to this pasta dish. Add in some mozzarella balls, melt them in the oven with a blast of high heat, and you’ve got yourself a simple, easy, delicious dinner.