Spaghetti alla ciociara
Yield: 4 servings
Ingredients:
- 1/2 c Olive oil 1/4 lb Black olives pitted
- 3/4 c Drained canned plum tomatoes -(oil-cured or Gaeta) - Italian-style Salt
- 2 Red or green bell peppers Freshly ground black pepper
Instructions:
- washed seeded and cut 1 lb Imported Italian spaghetti - into 2-by-1/4-in strips 2 tb Grated pecorino romano 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. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
