How to Make Traditional Italian Fettine Alla Pizzaiola

Thin-sliced beef in a savory tomato sauce --

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How to Make Traditional Italian Fettine Alla Pizzaiola Recipe
17 Steps
Ingredients
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1
Ingredients --

Ingredients --

2
Set aside filets to marinade while you prepare your sauce (I used olive oil, steak seasoning, salt, pepper, and parsley - do whatever suits you =])

Set aside filets to marinade while you prepare your sauce (I used olive oil, steak seasoning, salt, pepper, and parsley - do whatever suits you =])

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3
Smash your garlic! (Feel free to check out my other guides to see just HOW MUCH I LOVE to smash garlic =P)

Smash your garlic! (Feel free to check out my other guides to see just HOW MUCH I LOVE to smash garlic =P)

4
Chop it up slightly - I prefer some chopped and some in large chunks to diversify my sauce

Chop it up slightly - I prefer some chopped and some in large chunks to diversify my sauce

5
Pre-heat olive oil

Pre-heat olive oil

6
Briefly sauté garlic in olive oil

Briefly sauté garlic in olive oil

7
Toss in a spoon full of capers and toast them with garlic

Toss in a spoon full of capers and toast them with garlic

8
Chop up a ripe tomato and add to pan; mash up as it cooks adding oregano, salt, pepper to taste

Chop up a ripe tomato and add to pan; mash up as it cooks adding oregano, salt, pepper to taste

9
Once tomato begins to get saucy (oh, you saucy tomato, you!) add in chopped black olives

Once tomato begins to get saucy (oh, you saucy tomato, you!) add in chopped black olives

10
After letting cook on medium-low heat for a bit, add in can of plain sauce - let simmer; you'll want to make sure it doesn't bubble or boil (add in another layer of seasoning here)

After letting cook on medium-low heat for a bit, add in can of plain sauce - let simmer; you'll want to make sure it doesn't bubble or boil (add in another layer of seasoning here)

11
Cover and set aside sauce to preheat a larger pan for your meat

Cover and set aside sauce to preheat a larger pan for your meat

12
After olive oil is well-heated, place your meat flat in the pan (it's ok if it's bunched up, just make sure none of it is folded over so it all cooks evenly)

After olive oil is well-heated, place your meat flat in the pan (it's ok if it's bunched up, just make sure none of it is folded over so it all cooks evenly)

13
Flip fairly quickly after it has begun to brown - remember this meat is VERY thin so be careful not to overcook it as it won't be tender

Flip fairly quickly after it has begun to brown - remember this meat is VERY thin so be careful not to overcook it as it won't be tender

14
Pour your sauce directly over the meat and mix in well over low heat

Pour your sauce directly over the meat and mix in well over low heat

15
(I covered and turned off the burner so the meat would soak up the flavor without cooking anymore)

(I covered and turned off the burner so the meat would soak up the flavor without cooking anymore)

16
Serve with a piece of bread ("la scarpetta") to soak up the excess sauce!

Serve with a piece of bread ("la scarpetta") to soak up the excess sauce!

17
As always, feel free to comment with questions or suggestions, and follow me for other traditional-inspired recipes and ideas!

As always, feel free to comment with questions or suggestions, and follow me for other traditional-inspired recipes and ideas!

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