Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Olive oil 1/4 lb Black olives, pitted
3/4 c Drained canned plum tomatoes -(oil-cured or Gaeta)
- Italian-style Salt
2 Red or green bell peppers Freshly ground black pepper
- washed, seeded, and cut 1 lb Imported Italian spaghetti
- into 2-by-1/4-in strips 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.

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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