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Spaghetti Alla Ciociara

 

47

Yield

4

servings

Prep

30

min

Cook

20

min

Ready

50

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

½ cup olive oil
¾ cup italian plum (roma) tomatoes
canned, drained, italianstyle
2 each sweet red bell peppers
red or green, washed, seeded, and cut into 2by1/4in strips
¼ pound black olives
oil cured or gaeta
1 x salt
to taste
*
1 x black pepper
freshly ground, to taste
*
1 pound spaghetti
imported italian
2 tablespoons romano cheese
grated
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 296g (10.4 oz)
Amount per Serving
Calories 72340% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 258mg 11%
Total Carbohydrate 31g 31%
Dietary Fiber 6g 23%
Sugars g
Protein 33g
Vitamin A 12% Vitamin C 292%
Calcium 6% Iron 30%
* based on a 2,000 calorie diet How is this calculated?

 

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