Alessandro Sorrentino, Napoli
(Yield: 4 servings)
1 pound spaghetti
4 slices veal/beef cutlets
1 tablespoon extra-virgin olive oil
1 garlic clove (minced)
28 ounces diced tomatoes
½ cup water (or wine)
½ teaspoon fresh oregano (chopped fine)
1 teaspoon salt
1. Warm oil in skillet over medium heat and cook garlic until fragrant (30 seconds).
2.Add tomatoes, water, oregano and salt and stir. Once boiling, reduce heat to low and allow to simmer covered for 1 hour, stirring occasionally. Add a little water if mixture thickens too much.
3.While sauce is cooking, bring pot of salted water to boil and cook pasta.
4.While pasta is cooking, add cutlets to sauce and cook for 5 to 8 minutes.
5.Drain pasta and serve on individual plates. Add a cutlet and top with sauce.
Serve with a sprinkle of Parmesan cheese (optional).