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.
Title: Spaghetti alla ciociara
Categories: Pasta, Italian, Sauces
Yield: 4 Servings
1/2 c Olive oil
3/4 c Drained canned plum tomatoes
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.
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