A typical sauce from Napoli, this pasta dish, despite the name, doesn’t have anything to do with seafood.
The name comes from what ingredients the fishermen (marinai) use to bring with them during the long days out at sea.
Ingredients like homemade passata, garlic and dried oregano, were cheap and easy to store for a long period of time.
INGREDIENTS (SERVE 2 PPL)
180 gr pasta
200 gr passata
2 garlic cloves, cut in half
Chilli
Dried oregano
Parsley leaves chopped and stalk
Extra-virgin olive oil
Salt
METHOD
Bring a large pot of salted water to boil, pour your pasta in and cook it till al dente as per packet instructions.
Meanwhile, in a saucepan over medium heat, add a good glug of olive oil, garlic and some parsley stalks. Cook until golden (if you like it more garlicky, thinly slice the garlic cloves).
Once the garlic riches the golden colour, add the passata, the chilli and a pinch of dried oregano.
Remove the parsley stalks and let it simmer for 15-20 minutes.
When the pasta is ready, drain it, and pop it into the sauce followed by some chopped parsley leaves.
Toss it well until the pasta is nicely coated with the sauce.
Serve
Davide
Commentaires