Sugo alla Marinara

Tomatoes, olive oil, garlic, oregano – that's all a good marinara needs. This Italian sugo uses ripe tomatoes as its base and seasons them with extra virgin olive oil and the classic herbs of southern Italian cuisine. No frills, no long ingredient lists.

It makes the most sense on pasta: spaghetti or rigatoni, briefly tossed, perhaps with a little Parmesan on top. It works equally well as a pizza sauce or as a base for shakshuka. A dry Sangiovese with lively acidity or a young Vermentino from Sardinia pairs well with it – wines that complement the tomato's fruit acidity rather than masking it.