Marinara sauce

The Marinara sauce is a classic of Italian cuisine originating from southern Italy, particularly from the Naples region. Its name, “marinara,” translates literally to “from the sea” in Italian, which might suggest an association with seafood. However, its name is more likely linked to the fact that it was traditionally prepared by Italian sailors during their voyages at sea. It is a vegetarian tomato sauce made from fresh tomatoes, garlic, onion, olive oil, and a blend of aromatic herbs, including basil. It is appreciated for its simplicity and freshness, highlighting the flavours of tomatoes and herbs.

Available all year long.

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For a gourmet version:
Cook pappardelle according to packet instructions.
In a saucepan, cook the minced beef with a pointe of olive oil over medium heat for a few minutes. Once cooked, add the marinara sauce to make a Bolognese sauce. Stir to combine until pasta is coated. Then add the pappardelle pasta.
Serve and garnish with freshly grated Parmesan and fresh parsley.

For a vegetarian version:
Cook mafaldine pasta according to packet instructions.
For the Mariana sauce into a frying pan over low heat to heat through. Add pasta and stir to combine until pasta is coated.
Serve and garnish with burrata, fresh basil and a drizzle of olive oil.

92% tomato, 5% sofrito [olive oil, carrot, onion, CELERY], aromatic herbs (parsley, basil, rosemary, thyme, bay leaf), double concentrated tomato paste, garlic, brown sugar, olive oil, salt

Nutritional values / 100 ml

Energy

159 kJ / 38 kcal

Fat

1,8 g

of which saturates

0,3 g

Carbohydrate

3,7 g

of which sugars

3,4 g

Fiber