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Benvenuti al Tutti!

Welcome to Luigi's Tastes of Italy

This blog is my small dedication to Italian cooking, and is abolutely 100% free of pretentiousness, complicated ingredients, or any effort to present Italian cuisine as anything other than it really is, very simple.

Hope you enjoy reading my posts and maybe trying out some of the recipes.

Wednesday, 24 February 2010

Spaghetti Pizzaiola

OK the Pizza on the left is a missleading clue to the origins of this sauce, or perhaps given the name, it has to be assumed, or it is at least nice to think, that this sauce originated from someone who worked in a neapolitan pizza joint, and had left-over sauce to use up. And so invented this delightful recipe.

More likely however, is that the sauce is so-named "Pizzaiola" because it contains all the flavours used in a traditonal pizza topping sauce, namely oregano, tomatoes etc.  My family however have always made it with the addition of black olives, and to my taste it fits nicely. Feel free however to omit them if you want to try the more original version.

In my version given below I have used rump steak (but any nice cut of beef will do) and then sliced it into thin strips to go with the pasta I was serving it with. Also please note, if your going to be serving it with pasta, the pasta should not be swimming in sauce, but enough to coat the pasta is usually sufficient.

However the steak could have been left in a whole piece and served that way with a suitable side, maybe a salad, or cooked vegetable.  The real beauty of this sauce, is that it ticks all the versatility boxes. This sauce would have been equally delicious cooked with something other than meat, we have made it with a nice fillet of Cod in the past, but you could even go vegetarian and use slices of Courgette or Aubergine.

As with practically everything Italian this is incredibly easy to make, and uses simple ingredients.  I would recommend using the best possible quality of tinned tomatoes though, given that the majority of the taste is dependant upon this, but it isn't that critical.

(Serves 4)

1 tablespoon of olive oil
8-12oz piece of Rump Steak or equivalent,
4 cloves of garlic finely diced,
500g tomatoes (regular sized can),
1 teaspoon of Oregano
12 black olives, stoned, halved
salt and pepper to season


-Heat a frying pan, add the olive oil, and once the oil is upto temperature drop the steak in, and colour it. 

-Next add the garlic, black olives, tinned tomatoes together with their juice and the oregano and stir gently so as to coat the meat.  Cover and simmer gently for approximately  30 or so minutes, or longer if using a cheap cut of meat. 

-At this point  we cooked some spaghetti and served the sauce with it.  First slicing the steak into thin strips so it could be easily eaten with a fork.  Yes, time for another shockingly bad photo!


Aside from serving the sauce with meat, omitting the pasta. Fish is also delicious cooked in this way, and can be served with a side of boiled new potatoes, perhaps dressed with oil and rosemary.  Enjoy!


3 hungry tummies said...

We have been having pasta once a week, thanks for the recipe!

Micaela said...

buonissima la pasta alla pizzaiola! io ci faccio le penne ma anche gli spaghetti sono perfetti!

Lady Boheme said...

Ciao carissimo Luigi, i love this recipe,is really excellent!

Tania said...

Hi Luigi!
Pizzaiola sauce is very tasty, i would eat your spaghetti!

sabrine d'aubergine said...

Mai provata questa salsa coi capperi? Con o senza olive. Per il resto, direi che sei un gran divulgatore di ricette italiane: persino l'indicazione di servire questo sugo con il pesce è perfetta! Bravao.
A presto


Bridgett said...

The sauce sounds so rich and incredible. Perfect!

Joanne said...

I love pizzaiola sauce. It has such a great flavor! I like your story of how it got its name. I'm gonna go with it.

Kim said...

I'm all for adding the olives in. I love those little things:D I've never served this with steak, but I think adding the steak might win my husband over;D

Tien said...

Oh, yum! I love the dish. Italian food is a weakness of mine. I can eat so much of it that I have to lay down for 10 mins from the carb induced coma. -Tien :)

Barbara said...

Amazing flavors in your pizzaiola sauce! Also a wonderful story about the sauce's history.

And leave the black olives. we love 'em around here!

Chow and Chatter said...

wow looks great and spaghetti as well heaven!

Mari said...

Oh how I have missed my big brother's posts!!!! where have you been?!?! lol

That dish looks delish!

BTW thank you for your comments! you always ALWAYS make me smile! even when you are picking on me =)

Mommy Gourmet said...

Love your blog! Everything looks amazing.

Velva said...

Nice recipe! I know I would enjoy this recipe. Thanks for sharing.

Luciana said...

Ciao, sono davvero ottimi!!! tuo blog è stata una piacevole scoperta...è pieno di cose meravigliose...ora me lo guardo un pò meglio...un bacione Luciana

Reneé DeLano said...

Your food looks fabulous!

Ju (The Little Teochew) said...

Hi Luigi! Thanks for stopping by. I love the coincidence that I just made an Italian dish and here I am, talking to a real Italian. :) Beautiful dish!

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