| 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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