Spaghetti Alla Ciociara

Recipe Ingredients

1/2 cup	118ml	Olive oil
3/4 cup	46g / 1.6oz	Drained canned plum tomatoes - italian-style
2		Red or green bell peppers - washed, seeded, and
		Into 2-by-1/4-in strips
1/4 lb	113g / 4oz	Black olives - pitted
		OR gaeta)
		Salt
		Freshly ground black pepper
1 lb	454g / 16oz	Imported italian spaghetti
2 tablespoons	30ml	Grated pecorino romano

Recipe Instructions

HEAT OLIVE OIL in a nonreactive skillet. Add tomatoes, peppers, olives, 1/2 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.

Source:
Nicholas Horton Reed College, Portland, Oregon, USA

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