Spaghetti Sauce Marinara Neapolitan Style

Marinara sauce is a staple of Italian cuisine, but its exact origin and history are subject to debate. Here’s an overview of its origin and traditions.

Origin and Tradition of Marinara Sauce

Marinara sauce comes from the Naples region, on the west coast of Italy, from which it gets its name. The term "marinara" refers to the traditional preparation of seafood dishes in Italy, with "marina" meaning "from the sea." However, the marinara sauce as we know it today, primarily made from tomatoes, garlic, olive oil, oregano, and basil, has become an essential accompaniment to pasta, especially spaghetti.

Although its name evokes seafood-based dishes, modern marinara sauce does not contain fish. It is believed to have developed in the 18th or 19th century in Campania, the region around Naples, with the arrival of tomatoes in Italy after their introduction to Europe from the New World. Tomatoes quickly integrated into Italian cuisine and were used to create sauces like marinara, which became popular in street food due to its speed and simplicity.

Tradition

Marinara sauce is particularly associated with Neapolitan cuisine, where it is used to accompany pasta, pizza margherita, and even seafood dishes. Its simplicity, with fresh, minimally processed ingredients, makes it a classic of Neapolitan culinary tradition. In Campania, it is also often served with seafood dishes, especially those prepared in sauce.

A Famous Neapolitan Chef

One of the most famous Neapolitan chefs is Gennaro Esposito. He is known for his traditional regional cuisine, reimagined with modern techniques while preserving the authenticity of Neapolitan flavors. A Michelin-starred chef, Gennaro Esposito embodies contemporary Neapolitan cooking, highlighting local products and gastronomic traditions.

Conclusion

While its origin is debated, marinara sauce is deeply rooted in Neapolitan culinary tradition. It symbolizes the simplicity and authenticity of Campania cuisine, a cuisine that values the region’s fresh products and their natural flavors.

Spaghetti Sauce Marinara Neapolitan Style

Neapolitan marinara sauce is one of the most iconic recipes of Naples cuisine. It stands out for its simplicity and savory flavor, made with fresh tomatoes, olive oil, and a mix of aromatic herbs. Here’s a traditional recipe to accompany your spaghetti.

Ingredients (for 4 people):

• 800 g fresh tomatoes (or high-quality canned tomatoes)
• 2 cloves garlic, minced
• 1 medium onion, finely chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon tomato paste (optional, for added richness)
• A handful of fresh basil leaves
• 1 pinch of sugar
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 500 g spaghetti
• 1/4 cup grated Parmesan cheese (optional, for serving)

Preparation:

1. Prepare the tomatoes: If using fresh tomatoes, blanch them in boiling water for about 30 seconds to peel them easily. Once peeled, cut them into small pieces. If using canned tomatoes, crush or roughly blend them to achieve a rustic texture.

2. Sauté the garlic and onion: In a large pan, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté until they become translucent and lightly golden, about 5 minutes.

3. Add the tomatoes and simmer: Add the fresh or canned tomatoes to the pan, along with the tomato paste if using. Mix well and let it simmer over low heat for about 20-30 minutes, until the sauce thickens slightly. Stir occasionally to prevent the sauce from sticking.

4. Season: Add sugar to balance the acidity of the tomatoes, then season with salt, freshly ground black pepper, and dried oregano. Towards the end of cooking, stir in the fresh basil leaves, torn into pieces. Let it simmer for another 5 minutes.

5. Cook the spaghetti: While the sauce is simmering, cook the spaghetti in a large pot of salted water according to the package instructions until al dente. Drain the pasta, reserving a bit of pasta cooking water.

6. Toss the pasta and sauce: Add the spaghetti directly into the pan with the marinara sauce, mixing well to coat the pasta with sauce. If the sauce is too thick, you can add a little pasta cooking water to thin it out.

7. Serve: Serve immediately, garnished with grated Parmesan cheese if desired.

This Neapolitan marinara sauce recipe is perfect for spaghetti, but it can also be used for dishes like lasagna or eggplant parmigiana. The simplicity of the ingredients lets the authentic Mediterranean flavors shine through. Buon appetito!