Marinara sauce is among the simplest and quickest of all red sauces. The basic recipe does not overpower. It makes a delicate sauce perfect with all dried and fresh pastas, potato gnocchi, stuffed ravioli, and tortellini. It also makes a great dip for breaded poultry, fried calamari, and vegetables nuggets. Also use it to top Chicken or Veal Milanese, or Eggplant Parmigiana.
Traditional…Italians take advantage of the first harvest of newly ripened seasonal tomatoes to make their freshest tasting Marinara sauce.
Premium canned tomato imported from the San Marzano region of Italy produces a fresh like alternative. Family buys imported canned tomato crushed or whole packed with tomato juice not with processed tomato puree or paste.
Mom preferred hand crushing whole creating a meatier texture.
To Serve with Pasta… When pasta is al dente (chewy), reserve about a cup of pasta water. Strain pasta and place in a serving bowl. Mix with a cup of Marinara to keep from sticking. Add some water to adjust consistency if desired.
Scoop pasta in individual serving dishes, top with ample sauce. Offer grated with Parmigiana Reggiano.