*  Exported from  MasterCook  *
 
                          SPAGHETTI ALLA CIOCIARA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Italian
                 Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving