The Origin of Marinara Sauce

Marinara is a red sauce consisting of olive oil, garlic, tomatoes, and herbs. Onions might sometimes get added to the combination of these ingredients, and marinara might be transformed into another sauce such as arrabbiata or puttanesca with the addition of different ingredients.



Due to its simplicity, marinara acts as a versatile base for many Italian dishes. It originated in Naples in southern Italy, its name derived from the Italian word for sailors (marinai). Some say it was named after the sailors because marinara's ingredients didn't spoil easily, and the sauce could be prepared quickly, in about the same time it took pasta to cook, so the two made a flavorful and cheap meal for sailors on their voyages.


By the early 1900s, marinara became a classic in the United States of America as well, due to a large number of Italian immigrants. Today, it is commonly served hot with pasta such as ziti, linguini, or spaghetti.


Serve with

Linguine


The name of this flat, thin Italian pasta variety translates literally as “little tongues”. It is also known as trenette or bavette in Italy. Linguine is made from durum wheat flour and water, and it is typically served as pastasciutta with the traditional Ligurian sauces. It is sometimes boiled together with potatoes and green beans and served with pesto alla genovese, and it is also often paired with fish-based sauces. On Lipari, in the Sicilian archipelago, linguine is traditionally served with tuna and capers. A truly versatile pasta, it can be used in a vast number of dishes, and its flexibility has made it one of the most popular types of pasta in Italy and abroad.

Spaghetti

In its most basic form, this popular type of pasta consists of durum flour and water. The word spaghetti means a small string, and this long, string-shaped pasta was originally rolled by hand. Originally known as itryya, it was invented in 12th- century Arab-ruled Sicily, the home of the first dried pastas. Today, like most modern pastas, spaghetti is made by being extruded through a die. The types and names of spaghetti vary according to the diameter of the pasta and the region where they're produced. Today, the name spaghetti is synonymous with “made in Italy”, and in the 20th century, Italian immigrants became the largest importers of spaghetti and other Sicilian and Neapolitan pastas to the United States. The flexibility of spaghetti and its ability to accommodate a wide range of ingredients makes it one of the most popular Italian foods worldwide.



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Courtesy: TasteAtlas

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