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