• 450g (1lb) veal escapoles
  • 700g (1½ lb) pasta
  • 2 large tomatoes
  • 2 tablespoons capers
  • 2 tablespoons chopped parsley
  • 150g (5oz) Parmesan cheese
  • Salt and pepper
  • Oil

Cook the pasta in boiling water until al dente.

Cut the veal into thin strips.

In a hot pan, fry the strips of veal in a little oil and season with salt and pepper.

Chop the tomatoes very finely and add this to the pan together with the capers and parsley, heat through and then add this to the drained cooked pasta.

Finally add grated parmesan cheese, taste for seasoning and serve.