The Italian term for a sauce made from tomatoes, garlic, and basil is marinara.
Marinara is a tomato-based sauce usually prepared with tomatoes, garlic, olive oil, and herbs such as basil or oregano. It is generally simpler and quicker to cook than many meat-based Italian sauces, making it a common accompaniment for pasta, pizza, seafood, and fried foods.
The name is linked to the Italian word marina, meaning “of the sea,” and is often explained through the sauce’s association with Neapolitan sailors and cooks. However, marinara does not contain seafood; the name refers to its maritime associations rather than a fish ingredient. The sauce is especially connected with Naples and southern Italian cooking.
Recipes vary considerably. Some cooks add onion, chili, wine, or parsley, while others keep the sauce focused on tomatoes, garlic, and herbs. In the United States, “marinara” can also refer to a broader restaurant-style red sauce, sometimes with extra seasoning or sugar. It should not be confused with Alfredo, a creamy butter-and-cheese sauce; pesto, a raw herb-and-nut sauce; or Bolognese, traditionally a slow-cooked meat ragù.