"Giusi" > wrote in message
...
> "Andy" <q> ha scritto nel messaggio
> ...
>> merryb said...
>>
>>> On Jul 30, 11:24 am,
>>>>
>> She mentions marinara is a quick chunky sauce, not a long drawn-out
>> smooth > tomato sauce.
>>
>> Stay with the San Marzano (D.O.P.) tomatoes as she suggests.
>>
>> She doesn't mention to finish plating with fresh grated Parmesan Reggiano
>> cheese.
>>
>> Andy
>
> Everything doesn't get topped with it. Marinara was supposedly something
> fishermen made on their boats when working, so yes, it would be quick and
> simple. Most pèasta saucing here is quick and simple, really.
>

I've always wondered why Americans call the basic Italian tomato sauce for
pasta, marinara sauce, implying there was something ocean or fish basis to
it

now I know :-)

in Oz, we call this Neapolitan sauce