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Marinara Sauce for Pasta
Italy
- Naples
Makes
Effort:
Sched:
DoAhead:  
2 cup  
**
40 min  
Yes
This tasty tomato sauce from Naples is made with many minor variations but simple and quick are always the watchwords. Some insist from the name it must have something from the sea (usually anchovies) but that is false - from the sea were the sailors to whom it was served. Of course, nothing's to stops you from tossing in left-over bait if you please, and Neopolitan fishermen are reported to do so. Cheese is NOT used with this sauce. This recipe is sufficient for 1 pound of pasta.






28 oz
3
2
3
2
2
1/3
1/4
-------
can
cl


T
T
t
t
----
Tomatoes
Garlic
Chili dry (1)
Basil leaves
Parsley flat
Olive Oil ExtV
Salt
Pepper
-- Garnish
Parsley
Prep   -   (15 min)
  1. Drain TOMATOES keeping the juice. Chop them small and mix back into the juice.
  2. Chop GARLIC medium. Crumble CHILI. Mix
  3. Chop BASIL and PARSLEY medium. Mix.
Run   -   - (20 min)
  1. Heat Olive Oil in a sauté pan and fry Garlic mix, stirring until it just starts to color.
  2. Pour in Tomatoes all at once to quench the oil and reduce splattering. Bring to a simmer. Simmer uncovered, stirring often until it is close to sauce consistency, then season to taste with Salt and Pepper. Do not make the sauce too thick or the fresh flavor will be lost.
  3. When it has about 3 minutes to go, stir in the Basil mix.
  4. Serve warm over warm pasta, garnished with Parsley.
NOTES:
  1. Chili;   Two Japones would be about right for most, 2 arbols for hotter. I use 1 or 2 dried red Thai chilis (very hot) depending. For details see our Chili Page.
  2. Variations:   Oregano (about 1 T fresh) instead of parsley is common, and more or less chili, some onion (changes the flavor a lot), more pepper or no pepper.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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