What’s the Difference Between Marinara and Primavera Pasta Sauce?

Pasta has undergone quite a few changes over the years. While most of us would associate the dish with Italy, the thin noodles are believed to have originated in China. In fact, many food historians propose that it was Marco Polo who brought the now-Italian staple back with him from Asia in the 13th century.

The ingredients used to make pasta have varied considerably, depending on what was available to people at the time. Once the dish reached Europe, durum wheat quickly became the base ingredient of choice as it has a very long shelf life. The popularity of pasta in these ancient times is understandable; it is hearty, nutritious, and can be stored for very long periods of time.

The unique thing about pasta is that it can be cooked as a mid-week meal or served in the world's finest restaurants. It all comes down to the quality of your ingredients, the combination of flavours, and what sauce you decide to use.

Marinara and primavera pasta sauce are two of the most popular options for professional chefs and home cooks alike. Learn the difference between them and how best to use each in a dish, and you’ll be well on your way to creating a little slice of Italy in your own kitchen.

Marinara pasta sauceOne of the main reasons that people love Italian food is the fact that it is both simple and delicious. Marinara pasta sauce is an excellent example of this.

There are very few ingredients that are used in a marinara sauce. The base is typically made up of tomatoes, garlic, herbs, and onion. Capers, olives, red wine, and spices can also be added to this.

The exact origins of marinara pasta sauce are not certain. Both Naples and Sicily have laid claim as the birthplace of the dish. The answer could lie in the name itself. ‘Marinara’ is Italian for ‘sailors’. Many food historians, therefore, believe that the sauce is likely to have originated in the Italian docks and was a popular meal for sea merchants around the 18th century.

Primavera pasta saucePrimavera pasta sauce is certainly a more modern dish. In fact, comparing marinara and primavera pasta sauces is a great way of understanding how Italian cuisine has evolved throughout the years.

The United States has always loved Italian food, and primavera pasta is no exception. The dish was actually invented by an American restaurateur, Sirio Maccioni. Maccioni was the owner of a very famous New York restaurant called Le Cirque and primavera pasta quickly became a signature dish.

Pasta primavera is a very modern type of pasta that uses a combination of fresh vegetables and al dente pasta. A sauce is added to this to create a rich, delicious meal.

Perfect pasta recipesCook enough pasta dishes, and you’ll soon master the basic flavour and ingredient combinations — then it’s time to experiment!

Chicken pasta primaveraPasta primavera is traditionally a vegetarian dish, but that doesn’t mean you can’t put your own spin on it with the addition of protein.

Ingredients:? 2 tbsp olive oil? 3 cloves of garlic, chopped? 2 chicken breasts, thinly sliced? 2 cups asparagus, chopped? 1 cup cherry tomatoes, chopped? 1 cup carrot, thinly sliced? Salt and pepper, to season? 400 g penne pasta? 1 jar primavera pasta sauce? Parmesan cheese, to serve

Method:1. Heat olive oil in a large pot over medium-high heat.2. Add the garlic and chicken.3. Cook, stirring constantly until the chicken is starting to brown.4. Add the asparagus, cherry tomatoes, and carrot. 5. Season with salt and pepper and cook for a further two minutes.6. Meanwhile, heat water in a large saucepan.7. Cook pasta according to packet instructions.8. Drain the pasta, reserving one cup of the pasta water.9. Add the cooked pasta to the vegetables along with the jar of primavera pasta sauce.10. Thicken the sauce with the addition of pasta water.11. Serve topped with parmesan cheese — enjoy!

Vegetable marinara The simple flavours of a marinara sauce means that you can pair it with your favourite seasonal vegetables.

Ingredients:? 400 g pasta? 1 tbsp olive oil? 1 small onion, diced? 2 cloves garlic, peeled and minced? 1 small zucchini, sliced? 1 cup eggplant, diced? 1 large carrot, diced? 1 capsicum, diced? 1 cup vegetable broth? 1 jar marinara pasta sauce? Salt and pepper, to taste

Method:1. Heat a large pot of water and cook pasta according to packet instructions.2. Saute the onion, garlic, and carrot in olive oil. Cook until they start to soften, approximately five minutes.3. Add the other vegetables — zucchini, eggplant, and capsicsum. Cook for a further five minutes, stirring constantly.4. Add the jar of marinara pasta sauce, broth, salt and pepper.5. Simmer the entire mixture for 20 minutes.6. Drain the pasta and add to the pasta sauce

• enjoy!

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