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.
