Spaghetti Con Sugo Della Pizzaiola
|Spaghetti||1 Pound (500 Grams)|
|Olive oil||3 1⁄2 Tablespoon (50 Milliliters)|
|Water||1 Cup (16 tbs)|
|Thin veal slices/Thin beef slices||6|
|Garlic||2 Clove (10 gm)|
|Capers||1 Gram (1/2 Teaspoon)|
|Italian plum tomatoes||14 Ounce (400 Grams, Tinned)|
Put the olive oil and water in a pan and heat together.
Add the meat with a little chopped parsley, the chopped garlic, capers and tomatoes with their juice.
Add salt to taste.
Cook gently for 35 minutes.
Cook the pasta, following packet directions carefully to avoid over-cooking.
Drain and stir in the sauce.
Parmesan cheese is usually served separately.