Thursday, March 03, 2005

Pizzaiola

This is from Pasta by Eric Treuille and Anna Del Conte. A gorgeous looking book, the recipes (so far) seem to work as well beautifully as they are photographed. This went together quickly with little trouble and probably is fairly authentic in that the sauce really does merely accent the pasta instead of being a major ingredient.

Everyone loved it. Even my picky 16-year-old ate it tossed with the sauce and that is unheard of. The recipe says that it serves 4 but that was really too generous. It would easily serve 8. By the way, pizzaiola means something like in the style of the pizza maker, because of the oregano used.

2 tablespoons extra virgin olive oil
1-3/4 pounds rump steak, cut into strips 2 inches long and 1/2 inch wide
1 14-ounce can chopped Italian plum tomatoes
2 garlic cloves, crushed
2 teaspoons fresh oregano or 1 teaspoon dried
2 tablespoons capers, drained and rinsed
1/4 cup pitted, sliced black olives, such as kalamata or gaeta
1 pound dried pasta
1 tablespoon finely chopped parsley

Heat oil in a skillet. Add steak and cook over high heat until browned all over, 3 minutes. Remove from skillet with slotted spoon, cover to keep warm, and reserve.

Reduce heat to medium high. Add tomatoes, garlic, oregano, capers and olives. Simmer rapidly, stirring occasionally, until thickened, 10 minutes. Remove pan from heat. Return steak to the skillet to keep warm.

Meanwhile, cook pasta (I used spaghetti) in a large pot of boiling, salted water. Drain. Add pasta and parsley to the hot sauce. Toss well to coat. Serve immediately

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