You are here

Pizzaiola Sauce

creative.chef's picture
  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)

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

Main Dish

Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1672 Calories from Fat 478

% Daily Value*

Total Fat 55 g83.9%

Saturated Fat 24.3 g121.7%

Trans Fat 0 g

Cholesterol 110 mg36.7%

Sodium 4745.9 mg197.7%

Total Carbohydrates 218 g72.6%

Dietary Fiber 9.7 g38.9%

Sugars 22.7 g

Protein 90 g180.5%

Vitamin A 172.7% Vitamin C 284.9%

Calcium 175.2% Iron 81%

*Based on a 2000 Calorie diet

Pizzaiola Sauce Recipe