Pizzaiola Sauce (Sugo alla Pizzaiola)
Simple, fast and exceptional: fry a clove of garlic, crushed by hand, in olive oil, add a few ripe or peeled tomatoes and before cooking is complete, add a handful of capers. Season with salt and pepper. It is excellent with pasta, meat and fish, grapes and some vegetables.
1/2 cup plain breadcrumbs
3 tablespoons San Conino extra virgin olive oil
- 3 cloves garlic, sliced
3 anchovy fillets packed in oil, drained
3 tablespoons ICS capers, drained
2 14oz cans Cherry Tomatoes OR 1- 28oz can Paolo Petrilli crushed tomatoes
- 1 1/2 teaspoons salt
- 1 dried oregano
For the Fried Breadcrumbs
For the Sauce
Put a large sauté pan over a medium flame and heat the oil. Add the garlic and cook until golden and fragrant, about 30 seconds. Add the anchovies and sauté until dissolved, about another 30 seconds.
Add in the tomatoes, salt, capers and oregano and bring the sauce to a boil. Lower the flame to a simmer and cook for 15 minutes.
Drop the pasta into generously salted boiling water. Cook for 2 minutes less than the package instructions and drain.
Add the pasta to the sauce and toss over high heat for 1-2 minutes.
Serve in warm bowls with a generous sprinkle of fried breadcrumbs.