Pasta with marinara sauce
Neapolitan pasta sauce
Everyone knows the famous pizza marinara from Naples.
Thin and crisp, made with just four ingredients it’s a pizza celebrated for its simple, bold flavor. But did you know that the people of Naples also have a pasta sauce to their name that’s just as popular? Pasta with marinara sauce, also known as napolitana, is a simple vegetarian classic with a rich tomato flavor that instantly brings you to Italy. The name comes from alla marinara, which means “sailor style.”
Historically, this sauce was prepared by Italian sailors and taken on long journeys because the basic ingredients kept well. It’s a tribute to Southern Italian cooking, where good ingredients and simplicity are key. No extras, just a pure tomato sauce the way Italians like it.
The power of simplicity
What makes this sauce special is not a complicated method, but the quality of the ingredients. Tomatoes take center stage, preferably good canned crushed tomatoes. Add some garlic, olive oil, Italian seasoning, and fresh basil, and you have a flavor base that’s hard to beat. For a smoother texture, the sauce is sometimes blended until smooth. That step is optional, but it gives the sauce a silky finish that coats the pasta beautifully.
Which pasta should you use?
Traditionally, this sauce is served with mezze maniche rigate, short ridged tubes that hold the sauce well. But penne, rigatoni or spaghetti work just as nicely. Serve the pasta with a generous handful of freshly grated Parmesan cheese and a few fresh basil leaves. A drizzle of extra virgin olive oil over the top finishes it off.
A sauce with history
Pasta with marinara sauce originated in the Campania region, with Naples as its culinary capital. This is where tomatoes were first widely embraced in European cooking after their introduction from the Americas. What began as a simple peasant sauce grew into a true classic. Today, it forms the base for many Italian dishes, from pasta alla puttanesca to melanzane alla Parmigiana. Still, in its pure and simple form like this, it tastes best. And it’s ready in just twenty minutes.
Pasta with marinara sauce
- Total Time: 20 minutes
- Yield: 2–3 servings 1x
Description
Pasta marinara, also known as napolitana, is a simple vegetarian classic with a rich tomato flavor that instantly brings you to Italy.
Ingredients
- 1 can (15 oz) crushed tomatoes
- 6 oz mezze maniche rigate (or penne / rigatoni)
- 2 shallots
- 2 cloves garlic
- 1 tablespoon white sugar
- 1 tablespoon Italian seasoning
- 1 tablespoon tomato paste
- Salt and black pepper
- Freshly grated Parmesan cheese
- Fresh basil
- Olive oil
Instructions
- Finely chop the shallots and garlic. Sauté them in a splash of olive oil for a few minutes until softened and translucent.
- Add 1 generous tablespoon tomato paste and cook for a few seconds, stirring constantly.
- Stir in the can of crushed tomatoes along with the Italian seasoning, sugar, 1/2 cup water, and a generous pinch of salt and black pepper. Mix well and bring just to a simmer. Let the sauce cook gently, stirring occasionally.
- Meanwhile, cook the mezze maniche rigate according to the package directions, or use a pasta of your choice.
- Blend the sauce with an immersion blender or in a food processor until smooth. Serve generously topped with Parmesan cheese and fresh basil.
- Cook Time: 20 minutes
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Italian
