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Pizzaiola Sauce

creative.chef's picture
Ingredients
  Canned italian plum tomatoes 28 Ounce (1 Can / 790 Gram)
  Garlic 2 Clove (10 gm)
  Olive oil 15 Milliliter (1 Tablespoon)
  Dried marjoram 3⁄4 Teaspoon, crumbled (4 Milliliter)
  Salt 1⁄2 Teaspoon (2 Milliliter)
  Pepper 1⁄8 Teaspoon
  Minced fresh parsley 30 Milliliter (2 Tablespoon)
  Spaghetti 1⁄2 Pound, cooked (225 Gram)
  Freshly grated parmesan cheese 125 Milliliter (1/2 Cup)
Directions

Press tomatoes and their liquid through sieve into bowl; discard seeds.
Cut garlic in half.
Heat oil in 2-quart (2 L) non-corrosive saucepan over medium heat.
Add garlic; cook and stir until garlic is golden but not brown, 2 to 3 minutes.
Remove and discard garlic.
Add sieved tomatoes to oil; stir in marjoram, salt and pepper.
Heat to boiling; reduce heat to medium-low.
Cook uncovered, stirring frequently, until sauce is reduced and measures 2 cups (500 mL), 30 to 40 minutes.
Stir in parsley.
Toss with spaghetti.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Cheese

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