Campania pasta sauces
The volcanic region centred on Naples, where the tomato reigns supreme. Birthplace of Marinara, Puttanesca, and Vongole, the classic Neapolitan pasta sauces, and home to the San Marzano tomato.
Marinara
Tomato, garlic, oil, basil, oregano, done in the time it takes to boil the pasta.
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. It's 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 and dark.
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. This sauce is 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.
Alla Nerano
From the fishing village of Nerano on the Amalfi Coast, made famous by Stanley Tucci. Fried zucchini, aged provolone, basil, and starchy pasta water, a creamy sauce that contains no cream.
Alla Natalina
A salty and sweet spaghetti from the Neapolitan countryside. Anchovies melt into the oil, then walnuts, pine nuts, sultanas, olives, and tomato.