The the tomato in the marinara will be the dominant flavor and the one I would think you should try to match the wine with. I like a medium bodied pinot or sangiovese with a marinara but there are plenty of other wines that can go as well, including some bolder reds or spicier whites. Remember the red and white rule is more like a guideline than a hard and fast rule.

There is a little trick I learned that will help make food and wine pairing decidely simple from now on. Take the wine you'd like to serve and put a little in the dish you're preparing. You can get away with some pretty off the wall pairings this way if you're so inclined.