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Spaghetti alla Marinara

A traditional Neapolitan pasta dish featuring a simple and fragrant tomato sauce flavored with garlic, oregano, and extra virgin olive oil. Despite the name, this classic marinara sauce contains no seafood and reflects the flavors once favored by sailors returning to the port of Naples.
Portata first course
Cucina napoletana
Keyword spaghetti alla marinara, marinara sauce, Neapolitan cuisine, Italian pasta, traditional Italian recipe
Preparazione 10 minuti
Cottura 30 minuti
Tempo totale 39 minuti
Calories 470kcal

Ingredienti

  • 400 g spaghetti
  • 800 g canned San Marzano tomatoes crushed by hand
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic peeled
  • 1 tsp dried oregano
  • A few fresh basil leaves
  • Salt to taste

Istruzioni

  • Heat the olive oil in a saucepan over medium heat.
  • Add the garlic cloves and cook until lightly golden.
  • Add the crushed tomatoes and season with salt.
  • Stir in the oregano and mix well.
  • Simmer gently for 20–25 minutes, stirring occasionally.
  • Add the basil leaves during the last few minutes of cooking.
  • Meanwhile, cook the spaghetti in plenty of salted boiling water until al dente.
  • Reserve a little pasta water and drain the spaghetti.
  • Toss the spaghetti with the marinara sauce, adding a splash of pasta water if needed.
  • Serve immediately.

Note

Marinara sauce is one of the oldest sauces of the Neapolitan tradition.
Oregano is the ingredient that distinguishes it from a simple spaghetti al pomodoro.
Do not add cheese, as it would overpower the delicate aroma of oregano and garlic.