Spaghetti alla pizzaiola

Ingredients for Spaghetti alla pizzaiola

Instructions for Spaghetti alla pizzaiola

To prepare the Spaghetti alla pizzaiola recipe, please follow these instructions:

The tomatoes must be scalded, skinned, halved and freed from stem and cores. The tomatoes drip of in a sieve and chop coarsely. Hvidløgsfedne peeled and chopped very fine. The oil is warmed up in a pan and sauté the white lies easily, but do not turn brown. The tomatoes are added, along with salt and plenty of pepper and oregano. Put it all to small twirling under low heat, and under the lid. Meanwhile, boil the pasta, onto of and mix in sauce. Course is served immediately.