Spaghetti Alla Ciociara
Yield
4 servingsPrep
30 minCook
20 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil
|
|
| 177 | ml |
italian plum (roma) tomatoes
canned, drained, italianstyle |
|
| 2 | each |
sweet red bell peppers
red or green, washed, seeded, and cut into 2by1/4in strips |
|
| 113.4 | g |
black olives
oil cured or gaeta |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 453.6 | g |
spaghetti
imported italian |
|
| 3E+1 | ml |
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.
