Pasta alla Marinara

By John, 11 June, 2022
Region
Italy
Description

"Pasta alla Marinara"In the United States, Marinara sauce has come to mean a simple, vegetarian tomato sauce, but it isn't that way in Italy. Marinara means "in the mariner's style", which emphasizes thrift and availability of local, inexpensive ingredients, sometimes but not aways including  some sort of seafood that might have been by-catch.

Remember that not all marinai were fishermen, and dinner might have been prepared at sea or back in port. This recipe provides a base from which you can unleash your inner galley-cook!

Yield
4 Servings
Preparation time
15 minutes
Cooking time
12 minutes
Total time
27 minutes
Ingredients
1 T Olive oil
1 clv Garlic (crushed)
1⁄2 Onion (diced)
2 Anchovies
14 oz diced tomatoes (or canned cherry tomatoes)
1 lb Pasta
Instructions
  1. In a skillet over moderate heat, heat the oil.
  2. Saute the garlic until it browns, then discard it.
  3. Saute the diced onion until golden.
  4. Mash the anchovies into the oil and stir around until they dissolve.
  5. Add the tomatoes and stir until the liquid is reduced and the tomatoes are softened. Now you have a savory aromatic base from which you can build in many directions: add mussels or clams, shrimp, diced zucchini, peas, bell peppers, capers, sardines, and mushrooms are all compatible.
  6. Put the pasta on to boil.
  7. Based on your additions, decide whether or not to throw in a chili pepper, and which herbs to add. Marjoram or oregano, basil, rosemary, and parsley are all good choices.
  8. When the pasta is done, see if the sauce needs a little thinning - the pasta water is good for that before you drain it.
  9. Drain the pasta and put it in a big shallow bowl to toss with the sauce. Serve hot with or without cheese as you prefer.