Marinara
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Marinara sauce is a
tomato sauce Tomato sauce (; ; ) can refer to many different sauces made primarily from tomatoes. In some countries the term refers to a sauce to be served as part of a dish, in others it is a condiment. Tomatoes have a rich flavor, high water content, s ...
usually made with tomatoes, garlic, herbs, and onions. Variations include capers, olives, spices, and a dash of wine. Widely used in Italian-American cuisine, it is known as ''alla marinara'' ('sailor's style') in its native Italy, where it is typically made with tomatoes, basil, olive oil, garlic, and oregano, but also sometimes with olives, capers, and salted anchovies. It is used for
spaghetti Spaghetti () is a long, thin, solid, cylindrical pasta.spaghetti
Dictionary.com. Dictionary.com Una ...
and
vermicelli Vermicelli (, ; , literally "little worms"), is a traditional type of pasta round in section similar to spaghetti. In Anglosphere, English-speaking regions it is usually thinner than spaghetti, while in Italy it is thicker. It is typically made ...
, but also with meat or fish. The terms should not be confused with ''spaghetti marinara'', a popular dish in Australia, New Zealand, Spain, and South Africa, in which a tomato-based sauce is mixed with fresh seafood. In Italy, a pasta sauce including seafood is more commonly called ''alla pescatora''.


Origin

Several folk theories exist as to the origin of this sauce. One version states that cooks aboard Neapolitan ships returning from the Americas invented marinara sauce in the mid-16th century after Spaniards introduced the tomato to Europe. Another theory states this was a sauce prepared by the wives of Neapolitan sailors upon their return from the sea. Historically, however, the first Italian cookbook to include tomato sauce,
Elizabeth David Elizabeth David ( Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about Europea ...
, ''Italian Food'' (1954, 1999), p. 319, and John Dickie, ''Delizia! The Epic History of the Italians and Their Food'', 2008, p. 162.
''Lo Scalco alla Moderna'' (''The Modern Steward''), was written by Italian chef Antonio Latini and was published in two volumes in 1692 and 1694. Latini served as the Steward of the First Minister to the Spanish
Viceroy of Naples This is a list of viceroys of the Kingdom of Naples. Following the conquest of Naples by Louis XII of France in 1501, Naples was subject to the rule of the foreign rulers, first for a short time by the King of France and later by Spain and the Hab ...
. This early tomato sauce was more like a modern tomato
salsa Salsa most often refers to: * Salsa (food), a variety of sauces used as condiments * Salsa music, a popular style of Latin American music * Salsa (dance), a Latin dance associated with Salsa music Salsa or SALSA may also refer to: Arts and ent ...
. A sauce similar to Italian-American marinara sauce is known in some areas of
central Italy Central Italy ( or ) is one of the five official statistical regions of Italy used by the National Institute of Statistics (ISTAT), a first-level NUTS region with code ITI, and a European Parliament constituency. It has 11,704,312 inhabita ...
as ''sugo finto'' ().


See also

*
List of sauces The following is a list of notable Culinary art, culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * – Creamy sauce accompanies with seafood * * * * * * ...


References


Bibliography

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External links

* * {{DEFAULTSORT:Marinara Sauce Tomato sauces