Spaghetti Alla Ciociara

Recipes 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
- washed, seeded, and cut 1
lb Imported Italian spaghetti
- into 2-by-1/4-in strips 2
tb 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. TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK