How to Make Marinara Sauce Like an Italian (Authentic Neapolitan Recipe)
Marinara sauce, a classic staple also referred to as Neapolitan sauce, is the most popular sauce in the world. The sauce originates from Naples, as the name suggests, and although there is speculation about its roots in Sicily, what is undisputed is the comfort food factor this sauce provides when made right. Just like a big hearty hug from Nonna.
While there are a lot of variations of marinara sauce that use onions, parsley and sometimes different spices, all of these additions are completely unnecessary. The key to a delectable marinara is being able to taste the main ingredient: tomatoes! This simple version of the sauce highlights Italy’s prized red fruit, tomatoes. If you can source them, the San Marzano variety is known for its low acidity and natural sweetness, imparting the sauce with the most incredible flavor.
Regardless of the tomato variety you find, as long as it is of high quality, you’ll never purchase marinara sauce in the jar again.
For this super Italian recipe, I could only choose some very high quality Spaghetti, from Pastificio Liguori, which can take any pasta dish to the next level!
Watch the Marinara Sauce video recipe here:
How to Make MARINARA SAUCE Like an Italian (Authentic Neapolitan Recipe)
Vincenzo’s Plate Tips
Always Use Whole Peeled Tomatoes
Whole peeled tomatoes in the can retain the most freshness and flavor of the tomatoes. To get the traditional flavour, it’s ideal to use San Marzano tomatoes. If you struggle to find this variety, use a trusted brand of Italian peeled tomatoes.
Use the Right Pasta
You can enjoy marinara sauce with any pasta but using high-quality pasta made from 100% semolina, processed with bronze dies, and air-dried at the right temperature is key. This is crucial as it generates a coarse texture, enabling sauces to adhere and permeate the pasta for a more delightful outcome. Find tips on purchasing the finest pasta here: How to BUY PASTA like an Italian
I can also sincerely recommend using Pasta Liguori from Gragnano, Italy. It might cost a little more compared to other varieties, but it’s absolutely worth it. It has more nutrients than any of the “quick dried” varieties. Easier to digest, and if you have had others, the taste is better too.
Remember, This is a Simple Sauce
Remembering that this sauce is meant to be as simple as possible is essential. Most of the flavor will come from using high-quality tomatoes. The profile is elevated when fresh garlic and only the right herbs are added: oregano and basil.
Adding onions or anything else is unnecessary because it will ruin the classic flavor and become too overpowering.
How to Serve Marinara Sauce
Marinara sauce comes together simply and beautifully. It’s tossed with the pasta of choice and then spooned onto a plate to enjoy as-is. Most people like to have some crusty bread handy to scoop up any leftover sauce.
Marinara Sauce Recipe
Print Recipe
Equipment
- Large bowl
- Tomato crusher
- 2 Large saucepans
- Garlic crusher (optional)
- wooden spoon
- Kitchen Tongs
Ingredients
- 800 g Whole peeled tomatoes, 28oz
- 4-5 Garlic cloves, crushed
- 1 bunch Oregano, fresh
- 1-2 bunches Basil, fresh
- Pastificio Liguori Spaghetti, or pasta made from 100% Italian semolina
- Salt and pepper, as much as required
- Extra virgin olive oil, EVOO
- Chili pepper flakes, optional
- Pecorino Romano or Parmigiano Reggiano, optional for serving
Instructions
- Start by gently crushing the whole peeled tomatoes to achieve a “rustic look.” This means most of the sauce should be smooth with visible chunks of tomato throughout.
- Heat 5 tbsp of EVOO in the saucepan on medium heat.
- Crush the 4-5 cloves of garlic cloves into the oil and spread it around the pan using a wooden spoon. Add a few splashes of water to the saucepan to keep the garlic from burning.
- Once the garlic starts to turn golden (not brown), add the crushed tomatoes. Use the wooden spoon to continue crushing the tomatoes and spread them throughout the pan.
- Once the sauce comes to a nice simmer, add about 60% of the fresh oregano leaves and stir. Then add a generous amount of salt and pepper and stir once more. (add a pinch or two of chili pepper flakes if desired).
- Cook the sauce for 10-12 minutes on medium heat, stirring occasionally.
- While the sauce is cooking, bring 3.78L (4 qt) of water to a rolling boil. Once the water is boiling, add 1 tbsp of salt and the pasta. Boil for 8-10 minutes (until al dente).
- Once the sauce comes together, turn off the heat and add the rest of the fresh oregano and basil. Gently stir with the wooden spoon to release the aromas of the two herbs.
- When the pasta has almost finished cooking, scoop up some water and set aside.
- Refer to the packet instructions which reference a cooking time for your pasta. Once cooked, using tongs, add the pasta directly to the saucepan of the marinara sauce. Toss the pasta through, adding 3-4 tbsp pasta water to help combine the ingredients.
- Once the pasta and sauce are combined, add as much or as little as desired to the plate.
- Top with some more pieces of fresh basil and oregano, sprinkle the preferred cheese on top….and devour!
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
In Italy there are many ways to make Tomato Sauce, and here you can find my 2 favorite ones:
Join my private exclusive Italian Tours “Italy Unexplored Tour” and experience the Real Italy like you have never seen before.
The tour is exclusive to only 10 passionate foodies and it’s very unique. (Click here to get more details)
Tempted? Watch the video below and enjoy the sightseeing of the greenest region in Europe
Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate
Leave a Reply