Spaghetti alla marinara is a traditional Neapolitan dish according to legend, has its origins in the 16th Century, where on a Neapolitan ship, a cook combined the newly discovered tomato to garlic and herbs to produce a sauce that would keep for days due to the high acidic content of the tomatoes. The original marinara sauce did not have seafood because it would have spoilt the sauce if kept for more than one day. This made it ideal for lengthy sea voyages, hundreds of years before refrigeration was invented.
Over the years capers & olives were added as well as sea food.
10 large sprigs of fresh parsley
2 large garlic cloves, finely chopped
6 tablespoons of Fattoria Terranova Extra Virgin Olive Oil
660ml of Fattoria Terranova Passata
Salt and freshly ground black pepper
Coarse grained salt
1 packet of Garofalo Spaghetti 500g
60ml of capers preserved in wine vinegar, drained
90g of Fattoria Terranova Black Olives, pitted and cut into small pieces
Place the parsley, garlic, oil and passata in a large Pyrex dish, season with salt and pepper, and mix very well. Cover the bowl and refrigerate for at least 2 hours.
Bring a large pot of cold water to a boil over medium heat and add coarse salt to taste.
Add the pasta and cook just before al dente.
Drain the pasta, transfer it to a large bowl, add the cold tomato sauce, and stir in the capers, chopped garlic and chopped olives.
Mix very well, heat over a medium heat, stirring all the time to ensure that the spaghetti does not stick to the bottom of the bowl and cook until al dente.
Transfer to a large serving platter and serve hot.