Ingredients
- 1/2 c. Extra virgin olive oil
- 3/4 c. Liquid removed canned plum tomatoes Italian-style
- 2 x Red or possibly green bell peppers washed, seeded, and cut into 2-by-1/4-in strips
- 1/4 lb Black olives, pitted (oil-cured or possibly Gaeta)
- Salt
- Freshly grnd black pepper
- 1 lb Imported Italian spaghetti
- 2 Tbsp. Grated pecorino romano
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Spaghetti Alla Ciociara
Servings: 4
Directions
- HEAT Extra virgin olive oil in a nonreactive skillet. Add in tomatoes, peppers, olives, 1/2 tsp. salt and several grindings of pepper; mix well. Cover and cook over medium heat 10 min, stirring occasionally. Off heat, set sauce aside till pasta is ready. Bring 4 qts water to a boil with 1 Tbsp. salt. Add in spaghetti and cook till slightly less than al dente.
- Return sauce to a simmer. Drain pasta and add in it to sauce. Toss over medium heat 30 seconds, then add in cheese and toss once more. Serve at once.
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