Recipe - Spaghetti Alla Ciociara

One half cup Olive oil
Three fourths cup Drained canned plum tomatoes
Italianstyle
2 Red or green bell peppers
washed, seeded, and cut
into 2by1/4in strips
One fourth pound Black olives, pitted
(oilcured or Gaeta)
Salt
Freshly ground black pepper
1 pound Imported Italian spaghetti
2 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini