Pina (Ventura) Olivito, San Giovanni in Fiore, Cosenza
(Yield: 4 servings)
1 pound spaghetti
2 tablespoons extra-virgin olive oil
½ cup white wine
1 pound veal fettine
(cut thin and sliced in ½-inch strips)
4 tomatoes (peeled and mashed)
1 small onion (sliced thin)
1 garlic clove (minced)
¼ cup fresh basil (finely chopped)
¼ cup fresh parsley (finely chopped)
salt and freshly ground pepper
grated Parmesan cheese
1. In large pot of salted boiling water, cook pasta until al dente.
2.While pasta is cooking, warm oil in large skillet over high heat, add wine, and fast fry veal strips (2 minutes per side). Remove and set aside.
3.Using same skillet, reduce heat to medium and add tomatoes, onions, garlic, basil and parsley. Season with salt and pepper and cook for approx. 5 minutes.
4.Return veal strips back to skillet and cook for another 2 minutes.
5.Drain pasta and add to skillet mixing thoroughly. Cook for 1 minute.
6.Remove skillet from heat, add good handful of cheese and re-mix.
Serve immediately. Top with more cheese.