Marcella Hazan

Sugo di Aglio, Olio e Pomodoro per Tagliatelle di Frittata

Garlic, Oil, and Tomato Sauce for Frittata Noodles

Preparation info

  • Difficulty

    Easy

  • For

    4

    Persons

Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 teaspoon garlic chopped fine
  • 1 tablespoon parsley chopped fine
  • 1 cup canned Italian peeled plum tomatoes, cut up, with their juice
  • Salt
  • Black pepper in a grinder
  • Frittata noodles from preceding recipe

Method

  1. Put the olive oil and garlic in a skillet or sauté pan that can later accommodate the noodles. Turn on the heat to medium and sauté the garlic until it becomes colored a very pale gold.
  2. Add the parsley, stir once or twice, then add the cut-up tomatoes with their juice. Turn the heat down to very low and cook, uncovered, for about 20 minutes, or until the oil separates from the tomato and floats free.
  3. Add salt and a liberal grinding of pepper.
  4. Add the frittata noodles, toss well, cover the pan, turn up the heat to medium, and cook for 2 to 3 minutes, until the noodles are hot.

Variations

To make the sauce somewhat sharper, at step 2, above, after putting in the chopped parsley, add 2 tablespoons capers. Or, in addition to the capers, put in at the same time 3 flat anchovy fillets chopped fine.

© 1986 Marcella Hazan estate. All rights reserved.

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