Classic original tomato sauce with basil. A recipe that brings Mediterranean traditions to the pasta you have prepared. It is recommended to use it in a heated form. Preheat, pour the sauce over the cooked pasta. The two main varieties of Italian sauces are red and white. Red sauce is all sauces with tomato, white — without tomato. There are more white sauces in the north of Italy, tomato sauces in the south. The earliest people who started planting tomatoes were the Aztecs. Tomatoes began to grow in their gardens as early as 5000 years BC. Tomato sauce appeared in historical sources after the great geographical discoveries of Columbus in the XVI century: the Franciscan monk Bernardino de Sahagun in his notes mentioned a sauce that was sold in Mexican markets. After the Spaniards and Portuguese brought tomatoes to Europe, European chefs began to actively explore options for using tomato sauce. In 1692, he was first included in the cookbook of the Italian chef Antonio Latini, and 100 years later the chef Francesco Leonardi offered to cook pasta with him. In the 30s of the XIX century, tomato sauce could be bought at a pharmacy, as it was believed that with the help of ketchup you can get rid of skin diseases, gastrointestinal tract diseases and hair loss. Now it seems a little strange, but there is some truth in this statement. One of the main arguments in favor of using tomato sauce is the content of lycopene. This substance is the strongest natural antioxidant, in addition, tomatoes are full of vitamins and minerals. It is worth monitoring the use of tomato paste if you have increased stomach acidity or have peptic ulcer diseases. Basil has been known to mankind for thousands of years, it began to be cultivated in India, and it went down in history as part of Italian cuisine. In Transcaucasia and Central Asia, it is also called reyhan. In Europe, green basil is common, and purple or purple is more common in our markets. The lilac leaves are denser, the stem is firmer and the aroma is brighter, stronger, somewhat reminiscent of allspice. Therefore, it is perfect for salads made from fresh vegetables, and for dishes of Italian cuisine seeking to balance tastes, the best choice is green. It gives the food a spicy aroma with notes of fresh mint.