Marinara Sauce – another one with a name full of historical folklore. Sailors returning to Naples, Italy from the Americas after the Spaniards introduced tomatoes to the old world puts a nice picture in my head of one of those old sea-wary ships sailing the globe in search of new lands and treasures. Those sailors must of been damn hungry and a tasty tomato pasta definitely wetted their salty wind-dried lips. Land Ahoy! The word marinaro means seafaring in Italian and marinaio means sailor.
Its a simple sauce and it should not be too heavy, meaning chill out on the tomato paste and add water if needed. It pairs excellently with Pasta Seafood dishes or just plain good ole Pasta! Think of those Sailors.
The key here is simplicity and selection of spices. You can really make it with whatever herbs you like. I went with Herbes de Provence here, but next time it might be just parsley, basil, or oregano. That final touch of how you want this sauce to couple with its master (the spice selection), is yours to decide.
A simple tomato based Sauce cooked with a little white wine and a sailor's smile.
How to make a great Marinara Sauce
Finely Chop Onions & Garlic.
Saute in Olive Oil at medium low heat for 3-5 minutes
Add the wine and allow to cook for a minute in the onions and garlics.
Add the Tomato Sauce, Tomato Paste, Anchovy Paste, Bay Leaf, and chosen herbs
Add some water to let it cook and allow to cook for about 20 minutes. Once again, it is a lighter sauce so don't let it thicken up to much
Serving Size 1/2 cup
- Amount Per Serving
- Calories 98kcal
- Calories from Fat 9kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Cholesterol 4mg2%
- Sodium 706mg30%
- Total Carbohydrate 10g4%
- Dietary Fiber 2g8%
- Sugars 6g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.