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                         SPAGHETTI ALLA CIOCIARA

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta                            Italian
                Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Olive oil
     3/4   c            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   lb           Black olives, pitted
                        -(oil-cured or Gaeta)
                        Salt
                        Freshly ground black pepper
   1       lb           Imported Italian spaghetti
   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.
 


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