Campania pasta sauces
The volcanic region centred on Naples, where the tomato reigns supreme. Birthplace of Marinara, Puttanesca, and Vongole — classic Neapolitan pasta sauces — and home to the San Marzano tomato.
Marinara
A Neapolitan sauce with no pretensions. Tomato, garlic, oil, basil, oregano — done in the time it takes to boil the pasta. Simplicity is not the same as easy.
Alle Vongole
The sea served on pasta. Clams, white wine, garlic, parsley — nothing added, nothing covered up.
Puttanesca
A bold, pungent sauce of Neapolitan street food. Built on tomatoes, olives, capers, and anchovies — complex, salty, assertive, and unapologetic.
La Genovese
A Neapolitan ragù built on time and onions. The beef is there, but the onions are the sauce — slow-cooked until they collapse entirely into something sweet, dark, and unlike anything else in Campania.