Spaghetti Alla Ciociara

Directions

Heat olive oil in a nonreactive skillet.

Add tomatoes, peppers, olives, ½ 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.