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.
Colatura di Alici
Colatura from Cetara — the direct descendant of Roman garum. Added raw at the end. The anchovy does all the work.
Alla Carrettiera
Garlic, chili, parsley, and oil — with cherry tomatoes to distinguish it from aglio e olio. A cart-driver's sauce from Campania, designed to be made on the road.
Al Limone
Butter, lemon, and Parmigiano. From the Amalfi Coast, where the lemons are so fragrant they define the landscape. Three ingredients, and every one of them must be excellent.