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Title: Spaghetti Alla Ciociara
Categories: Pasta Italian Sauce
Yield: 4 Servings

1/2cOlive oil
3/4cDrained canned plum tomatoes Italian-style
2 Red or green bell peppers washed, seeded, and cut into 2-b
1/4lbBlack olives, pitted (oil-cured or Gaeta)
  Salt
  Freshly ground black pepper
1lbImported Italian spaghetti
2tbGrated 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

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