Title: Spaghetti Alla Ciociara
Categories: Pasta Italian Sauce
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-b
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.

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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