INGREDIENTS

INSTRUCTIONS

In a pot, heat the oil, saute the garlic until soft. Add the onions and
cook until soft. Stir in the salt, pepper, oregano, basil andred pepper
flakes, blending well. Add the tomatoes and sugar, stirring them into the
other ingredients until well mixed. Bring to a boil, then lower to a simmer
and cook, uncovered, for about 35 minutes, stirring often. (The appeal of
this dish is it's lightness, so do not over cook and thicken.) When you can
move a wooden spoon across the top of the sauce without leaving a watery
trail, it is ready. It should be smooth and thick, but not heavy. Do not
revert to other pasta sauce techniques and use either tomato paste or the
crushed tomatoes that come in a can. This destroys the personality of
Filetto Sauce. Toss a least a cup of the sauce with the hot pasta. Spoon
generous amounts over individual servings and freeze the rest of the sauce.
Pass the cheese of your choice at the table. Makes aobut 6 cups of sauce (
some for the freezer) ; this pasta will serve 6. Recipe from Italy. >From A
World of pasta, by Maria Luisa Scott and Jack Denton Scott, McGraw-Hill,
'78 Reprinted in Cookbook Digest, '79 MC formatting by bobbi744@sojourn.com
NOTES : This is a special light sauce that restauranteurs in Italy make on
Sundays and serve to themselves and their staffs on fresh pasta that day.
It freezes well and thus making a big batch saves time. It's creator uses
prosciutto fat to saute the onions and garlic, but olive oil does the job
nicely.
Recipe by: Cookbook Digest, '79
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Apr 02, 1998

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