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Marinara sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. Variations include capers, olives, spices, and a dash of wine. Widely used in Italian-American cuisine, it is known as alla marinara ('sailor's style') in its native Italy, where it is typically made with tomatoes, basil, olive oil, garlic, and oregano, but also sometimes with olives, capers, and salted anchovies. It is used for spaghetti and vermicelli, but also with meat or fish.
The terms should not be confused with spaghetti marinara, a popular dish in Australia, New Zealand, Spain, and South Africa, in which a tomato-based sauce is mixed with fresh seafood. In Italy, a pasta sauce including seafood is more commonly called alla pescatora.
Historically, however, the first Italian cookbook to include tomato sauce,Elizabeth David, Italian Food (1954, 1999), p. 319, and John Dickie, Delizia! The Epic History of the Italians and Their Food, 2008, p. 162. Lo Scalco alla Moderna ( The Modern Steward), was written by Italian chef Antonio Latini and was published in two volumes in 1692 and 1694. Latini served as the Steward of the First Minister to the Spanish Viceroy of Naples.Alan Davidson, "Europeans' Wary Encounter with Tomatoes, Potatoes, and Other New World Foods" in Chilies to Chocolate: Food the Americas Gave the World (University of Arizona Press), 1992. This early tomato sauce was more like a modern tomato salsa.
A sauce similar to Italian-American marinara sauce is known in some areas of central Italy as sugo fintoPaolo Petroni (1985). 887009023X, Bonechi. 887009023X ().
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