Name: Spaghetti Alla Ciociara
Ingredients: 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

As love to God prevails, it tends to set persons above human injuries, in this sense, that the more they love God the more they will place all their happiness in Him. They will look to God as their all and seek their happiness in portion in His favor, and thus not in the allotments of His providence alone. The more they love God, the less they set their hearts on their worldly interests, which are all that their enemies can touch.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Pasta, Italian, Sauces	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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