Marinara sauce - classic

Votes: 4

Time: 55 min.
Complexity: easily
Servings: 4 - 6

Italian marinara sauce (or sailor's sauce) was invented by Neapolitan sailors in the mid-16th century, when tomatoes had already been brought to Europe from the New World. Sailors discovered that the acids in tomatoes allowed the sauce to be stored for a long time and carried on long voyages. Crushed tomatoes were combined with oil, onions, garlic, and aromatic herbs, and used to season pasta, pizza, rice, and seafood. This simple recipe has been a staple and essential red sauce in Italian cuisine for centuries.

Transform plain pasta into a truly flavorful Italian dish by simply tossing it with marinara sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

800 g canned whole peeled tomatoes in their own juice
2 tbsp. l. olive oil
1/3 red onion, diced into medium cubes
3 cloves garlic, sliced
A pinch of red pepper flakes (optional)
2 tbsp torn basil leaves
450 g penne or spaghetti pasta, cooked al dente, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Using a food processor or immersion blender, puree the tomatoes until smooth (if you prefer to have chunks of tomato in the sauce, you can mash them later in the saucepan with a wooden spoon instead of pureeing them).
Heat the olive oil in a large saucepan over medium-high heat. Add the onion and sauté for 5-6 minutes, or until softened. Add the garlic and sauté for another 2-3 minutes, until the color begins to change. For a spicier sauce, add a pinch of red pepper flakes.

Add the tomatoes to the onions, season with salt and pepper to taste. Reduce the heat and simmer the sauce for 30 minutes (if you didn't blend the tomatoes, mash them in the saucepan with a wooden spoon). The sauce should be runny, but not too watery. Add the basil and remove the saucepan from the heat. Stir the sauce into the cooked pasta or dip it in it. dumplings.

Author of the recipe - Debi Mazar is an American actress and her husband Gabriele Corcos

Categories:

recipe / Sauces / Gravies / Dips / Italian cuisine

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