Spaghetti alla ciociara

4 servings

Ingredients

Quantity Ingredient
½ cup Olive oil
¾ cup Drained canned plum tomatoes Italian-style
2 Red or green bell peppers washed, seeded, and cut into 2-by-1/4-in strips
¼ pounds Black olives, pitted (oil-cured or Gaeta)
Salt
Freshly ground black pepper
1 pounds Imported Italian spaghetti
2 tablespoons Grated pecorino romano

Directions

HEAT OLIVE OIL in a nonreactive skillet. Add tomatoes, peppers, olives, ½ teaspoon salt and several grindings of pepper; mix well.

Cover and cook over medium heat 10 minutes, stirring occasionally.

Off heat, set sauce aside until pasta is ready. Bring 4 quarts water to a boil with 1 tablespoon salt. Add spaghetti and cook until slightly less than al dente. Return sauce to a simmer. Drain pasta and add it to sauce. Toss over medium heat 30 seconds, then add cheese and toss once more. Serve at once.

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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