Pizzaiola Sauce Recipe
Ingredients
1 can (28 ounces or 790 g) Italian plum tomatoes
2 cloves garlic
1 tablespoon (15 ml) olive oil
3/4 teaspoon (4 ml) dried marjoram, crumbled
1/2 teaspoon (2 ml) salt
1/8 teaspoon (0.5 ml) pepper
2 tablespoons (30 ml) minced fresh parsley
1/2 pound (225 g) spaghetti,cooked
1/2 cup (125 ml) freshly grated Parmesan cheese,if desired
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.
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.
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