Marinara

Marinara is a tomato-based sauce originating in Southern Italy, particularly Naples. It is typically prepared from tomatoes cooked with garlic and olive oil, often with onion, and seasoned with herbs such as basil or oregano. Unlike meat-based sauces, marinara is usually meatless and can be prepared quickly, though some versions simmer longer to develop flavor. In Italian cuisine, marinara can be used to accompany pasta, seafood, or vegetables and serves as a base for other sauces.

The term marinara derives from the Italian marinaro, meaning sailor, reflecting its association with seafarers who reportedly prepared the sauce quickly at ports to accompany seafood or dried pasta. The concept of marinara sauce took hold in Naples and other parts of southern Italy; early 19th-century cookbooks describe tomato sauces prepared for quick meals.

Different regions have variations: some include red pepper flakes for heat, white wine, or anchovies; sometimes chopped onion is included. In the United States, marinara sauce often refers to a cleaned-up tomato sauce with garlic and herbs used with pasta or as a dipping sauce, typically sold canned or jarred; it is a staple in Italian-American households.

Common uses include spaghetti marinara and linguine with marinara, and it is also used as a base for pizza sauce. Distinctions exist between marinara and pomodoro, with pomodoro typically referring to a simpler tomato sauce focusing on ripe tomatoes, olive oil, and basil, while marinara emphasizes garlic and onions and a quicker preparation.