Region: Italy, Campania
Category: Pasta with Vegetables
Difficulty: Easy but long cooking time
There are many dishes with the appellation alla marinara, a style of spaghetti cooking popular in Naples and southern Italy generally. It does not always have fish in it, but might have olives. This version is just plain and simple although the sauce simmers unattended for some time. But you will be making more sauce than you’ll need for this recipe, which you can freeze for another use.
Yield: Makes 4 servings
Preparation Time: 2:15 hours in all
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
Two 28-ounce cans crushed tomatoes
4 salted anchovy fillets, rinsed
6 large garlic cloves, finely chopped
1 tablespoon dry oregano
1 tablespoon finely chopped fresh parsley
1 cup white wine
3/4 pound spaghetti
1. In a flame-proof casserole or large skillet, heat the olive oil over medium heat, then cook the onions until translucent, stirring, about 8 minutes. Add the tomatoes, anchovy, garlic, oregano, parsley, and wine, stir, reduce the heat to low and simmer until dense, about 2 hours.
2. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing.
Transfer the pasta to the casserole and toss with some sauce. Any remaining sauce can be frozen.