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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