Spaghetti alla ciociara
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Spaghetti alla ciociara
  Spaghetti    Pasta    Sauces    Italian  
Last updated 6/12/2012 1:23:54 AM. Recipe ID 57206. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Spaghetti alla ciociara
 Categories: Pasta, Italian, Sauces
      Yield: 4 Servings
    1/2 c  Olive oil
    3/4 c  Drained canned plum tomatoes
           - Italian-style
      2    Red or green bell peppers
           - washed, seeded, and cut
           - into 2-by-1/4-in strips
    1/4 lb Black olives, pitted
           -(oil-cured or Gaeta)
           Freshly ground black pepper
      1 lb Imported Italian spaghetti
      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.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 57206 (Apr 03, 2005)

[an error occurred while processing this directive]