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filetto di pomodoro

with fresh whole tomatos

One of the fastest 'five minute' sauces, although you need fresh tomatoes as good as the Italian ones to make it work. Peeled fresh tomatoes are roughly chopped and quickly sautéed (no more than five minutes, so that the 'fillets' of the flesh are still intact) with olive oil, with garlic, pepperoncini, and basil or parsley. Many Italians use cherry tomatoes, and in Naples pizzas are often topped with filetto rather than sauce.

Just to be confusing, many just call it sugo di pomodoro. In Campania it's also known as sciuè sciuè.

Text © Dana Facaros and Michael Pauls

Images by: Davide Restivo