Advertisement
Pizzaiola Sauce
- Makes about
1½
cup - Difficulty
Easy
Published 1998
This is an all-purpose sauce not only for pizza (hence the name) and pasta but for steaks, lamb chops, veal scalop pine, and grilled fish too. Because garlic and oregano vary from batch to batch, it would be wise to add them gradually to the sauce rather than trusting the written word.
Ingredients
2 tablespoons 2 teaspoons 2 teaspoon
Method
Heat the olive oil in a medium sauté pan or skillet over medium heat. Add the garlic and oregano and cook about 2 minutes. Stir in the tomato sauce and simmer 5 minutes. Season to taste with salt and pepper.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe