Marinara sauce originated in southern Italy, with both Naples and Sicily being cited as its possible birthplace. It could not have been invented before the 16th century when tomatoes, a New World food, arrived in Europe, and the first mention of tomatoes in Italy dates to the mid-1600s.

Marinara Sauce is quick and very easy to make. Adding other ingredients into the sauce can take it from Marinara to Puttanesca or Arrabbiata. What you decide to make, know that Marinara is the basis of all red sauces that have roots back to the Italians.

In this video, my fried John Di Pietro, was born in Italy. He spoke Italian until the age of 5. He was around his grandmother and she is the one who taught his to cook. John taught me that if your sauce is too “thick” that you add a little of the pasta water.

These sauces were flavorful, easy to make and will be a staple in my home. They can transition from being a “red sauce” to being the red sauce in other dishes – Manicotti, Stuffed Pasta Shells, Baked Ziti and the red sauce on Pizza.

You can also dip bread in it and eat it by itself.

We filmed this in John’s kitchen. It was done in one take without any edits. Its funny, there are people that you want in your kitchen to help and people you don’t. We are two people that can work well in the kitchen together.

Stay tuned! There will be more cooking video’s coming in 2020.Ingredients:

1/4 cup olive oil;
4-5 cloves minced garlic
Can of crushed tomatoes at least 28 ounces or more
Pinch of oregano
Pinch of red pepper flakes;
Salt to taste
3-4 fresh basil leaves

Sauté garlic in oil until translucent… careful not to brown; Add tomatoes, add pepper, all herbs and salt…bring to quick boil and then lower heat to simmer for about 20 minutes. You can add a little pasta water if too dense or pasta is too dry

The sauce can be made while you are waiting for the water to boil for your pasta.

Here’s to you making some great Marinara Sauce and enjoying a great meal.