Salsa pomodoro alla pizzaiola
Naples - Campagna
Preparation - Simple
'Pizzaiola' is any sauce in which oregano plays a major part - 'pizzaiola' because the sauce tastes like pizza topping.
2 cloves garlic, sliced
1 small tin (15oz) tomatoes
1 t dried oregano or 2 t fresh, chopped
sprig of fresh Italian parsley
2 T good olive oil
1 pound pasta
SET 6 quarts of water to boil in a large pot for the pasta.
SAUT√Č the garlic in the 2 T olive oil until golden.
ADD the tomatoes (peeled and seeded if you are using fresh) and cook until reduced.
ADD 2 T of kosher salt to the pasta water, return it to the boil, and cook the pasta 8 - 12 minutes.
ADD the the oregano and parsley to the sauce, salt and pepper to taste.
DRAIN the cooked pasta. Pour a little of your sauce into the bottom of the service bowl and add the pasta.
ADD the remainder of the sauce, stir well, and serve. Serve it with cheese if you like, but taste it first.