Spaghetti Alla Ciociara Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Olive oil,
3/4 cup: 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 lbs: Black olives, pitted, oil-cured or Gaeta
Salt,
Freshly ground black pepper,
1 lbs: Imported Italian spaghetti,
2 tbsp: Grated pecorino romano,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp