Grammar
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| caption = A plate of ''[[ravioli]] alla marinara'' |
| caption = A plate of ''[[ravioli]] alla marinara'' |
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| alternate_name = |
| alternate_name = |
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| country = [[Italy]] |
| country = [[Italy]] |
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| region = |
| region = |
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| type = [[Sauce]] |
| type = [[Sauce]] |
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| served = Hot over pasta or on a pizza |
| served = Hot over pasta or on a pizza |
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| main_ingredient = [[ |
| main_ingredient = [[Tomato]]es, [[garlic]], [[onion]]s, [[basil]], [[oregano]] |
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| variations = |
| variations = [[Olive]]s, [[caper]]s |
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}} |
}} |
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''' |
'''Marinara sauce''' is a [[tomato sauce]] usually made with tomatoes, garlic, herbs, and onions.<ref>{{cite web|url=http://www.oxforddictionaries.com/definition/english/marinara?q=marinara |archive-url=https://web.archive.org/web/20131214094443/http://www.oxforddictionaries.com/definition/english/marinara?q=marinara |url-status=dead |archive-date=14 December 2013 |title=Definition of marinara sauce on the Oxford Dictionary website |access-date=2013-12-10}}</ref><ref>{{cite web|url=http://www.yourdictionary.com/marinara |title=Definition of marinara sauce on the Your Dictionary website |publisher=Yourdictionary.com |date=2013-04-17 |access-date=2013-05-03}}</ref> Variations include [[caper]]s, [[olive]]s, spices, and a dash of wine.<ref>{{cite web|url=https://www.foodnetwork.com/recipes/giada-de-laurentiis/marinara-sauce-recipe2-1950802|title=Marinara Sauce|last=De Laurentiis|first=Giada|website=foodnetwork.com|archive-url=https://web.archive.org/web/20170531183342/https://www.foodnetwork.com/recipes/giada-de-laurentiis/marinara-sauce-recipe2-1950802|archive-date=2017-05-31|url-status=live|access-date=2013-05-03}}</ref><ref>{{cite web|url=https://www.seriouseats.com/recipes/2007/10/mario-batali-recipe-for-marinara-sauce.html|title=Mario Unclogged: Marinara Sauce Recipe|author=Batali|first=Mario|date=2007-10-05|website=Serious Eats|archive-url=https://web.archive.org/web/20071011001833/https://www.seriouseats.com/recipes/2007/10/mario-batali-recipe-for-marinara-sauce.html|archive-date=2007-10-11|url-status=live|access-date=2013-05-03}}</ref> Widely used in [[Italian-American cuisine]],<ref>{{cite web|url=https://www.fodors.com/news/ten-italian-foods-you-wont-find-in-italy-6510|title=Ten "Italian" Foods You Won't Find in Italy|date=4 March 2013|access-date=22 May 2018}}</ref> it is known as '''''alla marinara''''' in [[Italy]], where it is typically made with tomatoes, [[basil]], olive oil, garlic and [[oregano]], but also sometimes olives, capers, and salted [[anchovy|anchovies]]. It is used for [[Spaghetti#Italian cuisine|spaghetti]] and [[vermicelli]], but also with meat or fish.<ref name="mgg">{{cite book |author=Marco Guarnaschelli Gotti |title=Grande enciclopedia illustrata della gastronomia |trans-title=Great Illustrated Encyclopedia of Gastronomy |editor=Università degli Studi di Scienze Gastronomiche |publisher=Mondadori |location=Milan |year=2007 |orig-year=1990 |isbn=978-88-04-56749-3 |language=it}}</ref> |
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⚫ | 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]].<ref>{{cite web|url=http://www.taste.com.au/recipes/marinara-sauce/ae35cb1d-3180-44ba-8334-c582a24e4fc3 |title=Recipe for Marinara from an Australian website. |date=January 2010 |access-date=2017-05-15}}</ref> In Italy, a [[Tomato sauce|pasta sauce]] including seafood is more commonly called ''alla pescatora''.<ref name="mgg" /> |
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==Origin== |
==Origin== |
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A sauce similar to Italian-American marinara sauce is known in some areas of [[central Italy]] as ''sugo finto''<ref>{{cite book |author=Paolo Petroni |title=Il libro della vera cucina fiorentina |trans-title=The Book of True Florentine Cuisine |year=1985 |orig-year=1974 |edition=13 |publisher=Bonechi |location=Florence |isbn=88-7009-023-X |language=it |page=41}}</ref> ({{literally|fake sauce}}). |
A sauce similar to Italian-American marinara sauce is known in some areas of [[central Italy]] as ''sugo finto''<ref>{{cite book |author=Paolo Petroni |title=Il libro della vera cucina fiorentina |trans-title=The Book of True Florentine Cuisine |year=1985 |orig-year=1974 |edition=13 |publisher=Bonechi |location=Florence |isbn=88-7009-023-X |language=it |page=41}}</ref> ({{literally|fake sauce}}). |
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==United States== |
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⚫ |
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]].<ref>{{cite web|url=http://www.taste.com.au/recipes/marinara-sauce/ae35cb1d-3180-44ba-8334-c582a24e4fc3 |title=Recipe for Marinara from an Australian website. |date=January 2010 |access-date=2017-05-15 |
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==See also== |
==See also== |
Type | Sauce |
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Place of origin | Italy |
Serving temperature | Hot over pasta or on a pizza |
Main ingredients | Tomatoes, garlic, onions, basil, oregano |
Variations | Olives, capers |
Marinara sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions.[1][2] Variations include capers, olives, spices, and a dash of wine.[3][4] Widely used in Italian-American cuisine,[5] it is known as alla marinarainItaly, where it is typically made with tomatoes, basil, olive oil, garlic and oregano, but also sometimes olives, capers, and salted anchovies. It is used for spaghetti and vermicelli, but also with meat or fish.[6]
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.[7] In Italy, a pasta sauce including seafood is more commonly called alla pescatora.[6]
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.[8]
Historically, however, the first Italian cookbook to include tomato sauce,[9] 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.[9][10][11] This early tomato sauce was more like a modern tomato salsa.
A sauce similar to Italian-American marinara sauce is known in some areas of central Italyassugo finto[12] (lit. 'fake sauce').
Media related to Marinara sauce at Wikimedia Commons