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)
           Salt
           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.