Before 1550, Italian pasta didn’t come with red sauce. Instead it was prepared with olive oil and herbs. When Spain occupied the kingdom of Naples in the 16th century, they brought the tomato to popularity in the region. Marinara sauce was developed in Naples, Italy around 1550, nearly 200 years before the rest of Europe.
Marinara sauce means sailor type tomato sauce, and it is a basic, versatile tomato sauce. It is said that the sauce was originally developed by the Neapolitan wives of fishermen. After a long day out at sea the fishemen would come home hungry. The wives would quickly make a tomato sauce and toss in the catch of the day to flavor it. Who better to trust to make a delicious Marinara Sauce but none other than Napolitano’s—aka Neapolitans!
Besides being a great pasta sauce, Marinara is also used in a variety of recipes. Having a jar of 825 Main Marinara Sauce in the cupboard is living la vita gustosa (living a tasty life!)
Try one of the following recipes using our versatile 825 MAIN Marinara sauce.
1 jar of 825 MAIN Marinara Sauce
1 ½ lb of 12/16 shrimp ( On the chart it would be either a jumbo shrimp or colossal) 5 shrimp per person
¼ cup of extra virgin olive oil
3 cloves of garlic peeled and sliced
¼ cup of sherry wine
¼ tsp of salt (optional)
Pinch of red pepper flakes
1 tablespoon of chopped parsley
1. Peel and devein the shrimp washing them in cold water. You can leave the tails on for extra flavor when sautéing. Remember how I said that the shrimp peels are very flavorful.
2. Add extra virgin olive oil, garlic, red pepper flakes, thinly sliced garlic and shrimp to a skillet.
3. Over medium heat cooks until the shrimp turn opaque to white. Probably takes about 5 minutes. Immediately turn off heat and deglaze with sherry wine and put in parsley.
4. Add jar of 24-ounce 825 MAIN Marinara Sauce. Heat over medium heat until sauce starts to bubble. It cooks quick. Don’t overcook or the shrimp will become rubbery.
5. Ready to serve. You may serve it over pasta of your choice.
4 slices bread (2 packed cups’ worth)
2 pounds ground beef or you can use a mix of pork, veal. and beef
3 cloves garlic, minced
1/4 cup finely chopped flat-leaf parsley
1/4 cup grated Parmagiano Reggiano
1/4 cup golden raisins (optional)
1/4 cup toasted pine nuts (optional)
1 1/2 teaspoons fine sea salt
15 turns white pepper
4 large eggs
1/2 cup dried bread crumbs 825 MAIN Marinara Sauce
1. Heat the oven to 325°F. Put the fresh bread in a bowl, cover it with water, and let it soak for a minute or so. Pour off the water and wring out the bread, then crumble and tear it into tiny pieces.
2. Combine the bread with all the remaining ingredients except the tomato sauce in a medium mixing bowl, adding them in the order they are listed. Add the dried bread crumbs last to adjust for wetness: the mixture should be moist wet, not sloppy wet.
3. Using a small scoop, scoop and level dropping the meatball evenly on a baking sheet. Bake for 20 to 25 minutes. The meatballs will be firm but still juicy and gently yielding when they’re cooked through. (At this point, you can cool the meatballs and hold them in the refrigerator for as long as a couple of days or freeze them for the future.
4. Meanwhile, heat the 825 MAIN Marinara Sauce in a sauté pan large enough to accommodate the meatballs comfortably.
5. Place the meatballs into the pan of sauce and nudge the heat up ever so slightly. Simmer the meatballs for half an hour or so (this isn’t one of those cases where longer is better) so they can soak up some sauce. Keep them there until it’s time to eat.
1 ½ pounds of meatloaf mix (veal, pork, and beef chopped meat)
¼ cup of chopped fresh parsley
¼ cup of grated Parmigiana Reggiano cheese
1 clove of garlic grated on the microplane or minced
½ cup of almond meal
Salt and pepper to taste
1 jar of 825 MAIN Marinara Sauce
In a bowl mix all the ingredients. Don’t over mix.
Using a small scoop. Scoop and level and place on a baking sheet fitted with parchment paper.
Bake at 350 degrees for 15-20 minutes depending on the size of the meatballs. Small scoop makes about 40 meatballs.
Meanwhile, heat the 825 MAIN Marinara Sauce in a sauté pan large enough to accommodate the meatballs comfortably.
1 can of cannellini beans
½ cup of 825 MAIN Marinara Sauce
2 bay leaves
a clove of garlic (crushed with the palm of your hand)
1 quart of vegetable stock or chicken stock
1 piece of Parmigiana cheese rind
Extra virgin olive oil
Chop the shallots in small chunks, not too fine.
Put in a pot the shallots, garlic, bay leaves, 825 MAIN Marinara Sauce, Parmigiana cheese rind, and beans with the stock.
Bring to a boil and then lower the heat to a simmer. Cook for 20 mins.
Add salt to taste if the stock is unsalted.
Serve with a spiral of olive oil and some chopped parsley.
Shrimp (size at your discretion), peeled (tails left on) and deveined
6 tablespoons extra virgin olive oil
1 cup basil leaves (There are numerous varieties of this spicy, aromatic herb, but sweet basil and bush basil are the most common. It is used mostly in dishes that contain tomatoes, and in salads, soups and on pizzas. Freshly chopped basil should be used whenever possible, as dried basil makes a poor substitute)
3 large garlic cloves, roughly chopped
1/4 teaspoon red pepper flakes (These devilishly hot flakes are used in traditional dishes like spaghetti aglio, olio e peperoncino and are found on almost every Italian table alongside the salt and pepper.)
1/2 teaspoon salt
1/4 cup grated Parmigiano Reggiano
1/4 cup pignoli or walnuts 825 MAIN Marinara Sauce for dipping
In a food processor or blender, combine the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano and pignoli/walnuts. Process until the mixture is well blended. Reserve two tablespoons of the pesto in a bowl large enough to hold all of the shrimp and set aside. Pour the remaining pesto over the shrimp and let sit at room temperature for about 30 minutes to marinate.
If a grill is available all the better. If not just use a cast iron pan and cook shrimp until firm to the touch but do not overcook or they will be rubbery!
2 fennel bulbs, cored and sliced (Fennel-finocchio) Fennel is used in three ways in Italian cooking. The bulb, known as Florence fennel or finocchio, is used whole, sliced or quartered as a vegetable, and either braised or baked au gratin. It is also chopped raw in salads. Wild fennel stems (finocchiella) and the frondy leaves, which have the slightly bitter tang of aniseed, are used in cooking to flavour sauces, particularly in fish and sometimes pork dishes. They are also chopped and added to mayonnaise, eggs and cold fish dishes. Fennel seeds are a common flavoring in spiced sausages and other cooked meats, Finocchiona salame being the best known of these.)
2 large onions, peeled and sliced
1/4 cup olive oil
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 jar of 825 MAIN Marinara Sauce
1/2 cup shredded Parmesan
1 pound short pasta
Preheat the oven to 450°F. Combine the fennel, onion, garlic, oil, chili flakes, fennel seeds, salt, and pepper in a roasting dish and roast, tossing once or twice during cooking, for 15 minutes.
In the meantime, bring a pot of salty water to boil and cook the pasta until al dente. Reserve some pasta cooking water.
After 15 minutes of roasting, stir in the 825 MAIN Marinara Sauce, combining well. Roast 5 to 10 minutes more, until the fennel is tender and starting to brown.
Drain the pasta and toss with the roasted vegetables and Parmesan, adding some pasta cooking water if necessary until the sauce is loosened and coats the pasta. Serve immediately.
4 chicken breasts (pounded well – make sure they they evenly pounded)
1/4 cup of milk
pinch of salt
1 cup of flour for dredging
2 cups of Italian seasoned breadcrumbs
Corn oil or soybean oil
Mozzarella Cheese (either fresh or aged mozzarella)
Marinara Sauce (home made or the 825 MAIN Marinara Sauce)
1. Pound chicken breasts well inside a gallon size freezer baggie. Make sure that it evenly pounded. If it’s uneven it will not fry evenly.
2. Dredge pounded chicken in flour.
3. Dip in egg wash (2 eggs beaten with 1/4 of milk)
4. Then place the flour dredged chicken that has been dipped in egg wash into bread crumbs. Flip the chicken while patting it down into the breadcrumbs coating both sides well.
5. In a skillet place 1/2 cup of oil and heat on medium high.
6.Fry the prepared chicken breast in the skillet. One piece of chicken at a time or the oil temperature will drop. If the oil temperature drops the chicken cutlets will absorb all the oil. Fry for about 5 minutes on each side. The chicken will be golden brown in color. Keep an eye on the chicken so it doesn’t burn.
7. Drain on paper towels.
8.Place the chicken cutlets on a cookie sheet and top with ladles of marinara sauce. Amount of marinara sauce varies to your liking. We just put enough to cover the cutlet.
9. Top with mozzarella cheese. We used fresh mozzarella cheese. But you can also use shredded mozzarella cheese or sliced mozzarella from the deli. Same with the mozzarella it is all to your liking. We just put a couple of slices to cover but you can add more if you like.
10. Place cookie sheet with prepared chicken ala parmagiana on second rack in oven and broil just until the mozzarella melts. About 5 to 10 minutes depending on your oven.
2 cups chicken, cooked and diced
2 eggs, beaten
1 1/2 cups shredded mozzarella cheese, divided
1 cup grated Parmagiana cheese, divided
One 15-ounce container ricotta cheese
1/4 cup fresh basil, chiffonade
1 large clove garlic, minced
1 teaspoon salt, divided
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons flour
2 cups half and half
1/4 teaspoon freshly ground nutmeg
One jar of 825 MAIN Marinara Sauce
12 manicotti, cooked and rinsed in cold water
Preheat the oven to 375 degrees.
In a medium size bowl combine the ricotta, 1/2 of the cup parmagiana cheese, eggs, and mozzarella. Stir in the basil, garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and chicken until well combined. Set the filling aside.
In a saucepan, melt the butter and whisk in the flour, and the rest of the salt. Cook for a few minutes, stirring constantly just until the mixture starts to brown. Whisk in the half and half, stirring until becomes thick. Remove from heat and stir in the rest of the parmagiana cheese and nutmeg. Pour into large casserole dish, spreading around to completely to coat the bottom.
Place the filling into a large zip lock bag. Clip one corner and fill the manicotti from both sides and place over the white sauce. Repeat with the remaining manicotti and the filling. Pour the 825 MAIN Marinara Sauce over manicotti evenly. Sprinkle with the remaining 1/2 cup of mozzarella (or more if you like). Bake for about 25 minutes or until the filling is heated through.
Layer a bowl of penne with 825 MAIN Marinara Sauce, a spoon of pesto* and topped with a spoon of ricotta cheese drizzled with extra virgin olive oil.
1 cup of chopped fresh Italian Parsley
1 ½ cup chopped fresh Basil
½ cup of grated parmagiana cheese
½ cup extra virgin olive oil
¼ cup of toasted pignoli nuts or toasted walnuts
1 large clove of garlic
¼ tsp salt
½ boiled potato (mashed) yellow potato is the creamiest choice of potato
Blend all together in food processor/ blender.
Easily the most delightful and famous of all Gnocchi dishes is the Potato Gnocchi served with an authentic southern Italian marinara sauce like our very own 825 MAIN Marinara Sauce. In Naples we like to serve our Gnocchi with chunks of fresh mozzarella cheese and lots of marinara sauce.
From Naples, Italy Gnocchi
Serves: 12 servings of gnocchi
3 pounds russet potatoes
2 cups all-purpose flour
1 egg extra large
1 pinch salt
1/2 cup olive oil
2 jars of 825 MAIN Marinara Sauce
Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and
pass through vegetable mill or mash onto clean pasta board.
Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. To make decorative gnocchi flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup olive oil and store covered in refrigerator up to 48 hours until ready to serve. And serve with 825 MAIN Marinara Sauce.