Saturday, July 20 2024

Let’s face it, this is not a typical Italian recipe.

In fact, I was born and live in Italy and have never eaten this pasta.


Probably with the migration flows of the early twentieth century, many recipes were contaminated and often twisted.

The case of spaghetti alla marinara from which the famous (in America) Marinara sauce is derived, is emblematic.

I will explain it once.

Marinara sauce in Italy is just the sauce used to season pizza alla Marinara, a variety of Neapolitan pizza topped with tomato, garlic, oregano and olive oil.

Since I often receive emails from people of Italian descent requesting the recipe, I am sharing it with you.

But again, I have never had pasta alla Marinara.

 

 

 

 

 

SERVINGS:4

INGREDIENTS:

• 12 oz (360 g) of spaghetti or
your favorite pasta
• 14 oz (400 g) of peeled
tomato pulp
• 2 or 3 cloves of garlic
• chilli pepper
• oregano to taste
• extra virgin olive oil
• parsley (optional)
• salt for pasta water
• a pinch of salt in the tomato

 

 

METHOD

Slice the garlic and brown it very slowly, over very low heat, in a large pan with 5 tablespoons of oil.

Pour in the tomato pulp and season with a generous pinch of oregano and a small piece of chili pepper.

Raise the heat to a simmer, stirring constantly.

Then lower the heat to just enough to simmer gently and let it cook without the lid for 10 minutes.

Drain the pasta al dente and pour it into the pan, add a tablespoon of chopped parsley and sauté over high heat for a minute.

If necessary, add a couple of tablespoons of cooking water.

Pasta alla marinara should be served hot, without adding cheese.

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