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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