Tomato sauce with Mascarpone and arugula Primo Gusto is the perfect addition to pasta. Moderately salty, not sour, rich red sauce is also perfect for any other side dish or meat dish. A delicate sauce with slices of Mascarpone cream cheese and fragrant arugula grass will really reveal its taste in a warm form - after warming up, you just need to pour it over spaghetti or your other favorite pasta. You can also use the sauce in cold form - for example, as a filling for sandwiches. 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, diseases of the gastrointestinal tract 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 an increased acidity of the stomach or have peptic ulcer diseases. Arugula is now cultivated in many countries, even in North America, but previously the main growing region was the Mediterranean — this area has specialized in arugula since the Roman Empire. Arugula has different names in different countries, even in the countries closest to each other in Europe, and even in different regions of Italy there is no single name. This situation often leads to confusion — this salad is often mistaken for chicory, radicchio, surepka and other crops. In our country, everyone is now used to the name arugula, but earlier this plant was called gulyavnik or caterpillar. Mascarpone is a fermented milk product originally from Italy, which is called cheese, although it is not. The creamy mass has a creamy consistency and delicate texture; the color is white, even bluish; the taste is soft, creamy; the smell is milky, with oily notes, there is no crust. The small homeland of the product is considered to be Lombardy, an area in Italy. The recipe was specially developed for the disposal of excess cream. It is still unknown who first created the Mascarpone recipe and cooked it. Descriptions of a product similar to a gentle cream were found in handwritten documents of the XII century, but the name was mentioned in the late XVI and early XVII.