Pasta alla Marinara

Marinara pasta is a simple and tasty dish that celebrates the flavors of the sea. Here’s how you can prepare it:

Ingredients

• 400 g of pasta (spaghetti or linguine are ideal)
• 500 g peeled tomatoes or tomato passata
• 300 g mixed seafood (mollusks and crustaceans, cleaned and shelled)
• 2 cloves of garlic
• Fresh parsley to taste
• Chili pepper to taste (optional)
• Extra virgin olive oil
• Salt to taste

Preparation

1. In a large pan, heat a drizzle of extra virgin olive oil and add the garlic cloves, which you can leave whole or chop finely. If you want a bit of spiciness, add some chili pepper to taste.

2. When the garlic is golden, remove it (if whole) and add the seafood. Cook for a few minutes until they are well opened and cooked. At this stage, if you have mollusks like mussels or clams, make sure they open completely and discard any that remain closed.

3. Add the peeled tomatoes or tomato passata. Adjust the salt and let simmer for about 10-15 minutes, so the sauce thickens slightly.

4. Meanwhile, cook the pasta in plenty of salted water following the times indicated on the package to achieve an al dente cooking.

5. Drain the pasta and pour it into the pan with the seafood sauce, tossing to combine all the ingredients well.

6. Sprinkle with chopped fresh parsley and serve immediately.

Trivia

Marinara pasta takes its name from the word “marinaro”, indicating that the dish includes varieties of fish and seafood typical of coastal cuisines. It is a very widespread dish in Italy, particularly in maritime regions, where every restaurant and family has its own version of the recipe.