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Pizzaiola

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Ingredients

  • 2 garlic cloves minced
  • ΒΌ cup extra-virgin olive oil
  • 1 24 ounce jar The Pasta Queen Marinara Sauce
  • Sea salt and freshly ground black pepper
  • 1 teaspoon fresh oregano plus more for garnish
  • 1 pound round or sirloin steak thinly sliced, then tenderized
  • 1 pound candele lunghe broken into 3-inch pieces

Method

  • Bring a large pot of water to a rolling boil over high heat.
  • Meanwhile, in a large, deep saute pan, sizzle the garlic in the olive oil over medium-low heat and cook until the garlic starts sizzling with little bubbles around it, 1 to 2 minutes. Add the marinara sauce, a heavy pinch of salt, and a scrunch of pepper. Increase the heat to medium-high, add the oregano, and simmer for a minute or two before adding the beef. Submerge the meat in the simmering sauce and cook until soft and tender, about 10 minutes.
  • Once the water has reached a rolling boil, season with salt until the water tastes like a seasoned soup. Drop in the pasta and cook until al dente.
  • Remove the beef from the sauce and transfer to a platter. Transfer the pasta to the sauce along with a splash (1/4 cup) of the pasta cooking water and stir until they are drenched inside and out and the sauce has thickened. Serve the pasta on the platter alongside the beef and garnish with an oregano sprig.