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This is an old Napolitano recipe that has been adopted in many parts of Italy and with regional variations. The root word refers to sailors or fish wives and one would assume that there should be something of the sea in it such as anchovies, but this isn’t necessarily so.
My preferred version consists of:
2 15 oz tins of diced tomatoes in juice
2 15 oz tins of tomato sauce
2-3 Tbsp extravirgin olive oil
2-3 cloves of garlic
Several fresh basil leaves or 1 tsp dried
2 Tbsp butter.
Place a heavy saucepan on high heat and add the olive oil to the hot pan. Add the cloves of garlic and using a wooden spoon, quickly fry the garlic until it browns, then remove the garlic from the oil.
Immediately add the canned tomatoes and sauce reduce the heat and bring the Marinara up to just below the simmer and then add the basil and the butter and stir.
Keep the sauce warm in a bain-marie. This sauce is great for all kinds of pasta. Best topped with a little fresh grana (equal parts freshly grated Parmagiana and Romano cheeses).
To keep cooked Italian sausages, after placing the sausages in pan with a little water and cooked until the water has evaporated and the sausages have browned, then add a ladle or two of marinara over the sausages. The sauce will absorb the reduced dry brown residue from the bottom of the pan.
Of course, you can add a few anchovies to the hot oil after removing the browned garlic cloves. I try to mash the cloves a bit without breaking them while they brown.