Spaghetti Alla Ciociara
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 2 tb Grated pecorino romano
- Salt
- Pasta
- 2 Red or green bell peppers
- 1 lb Imported Italian spaghetti into 2-by-1/4-in strips
- Freshly ground black pepper washed, seeded, and cut
- 1/4 lb Black olives, pitted
- 1/2 c Olive oil
- 3/4 c Drained canned plum tomatoes (oil-cured or Gaeta) Italian-style
- 4 quarts water
Contains
GlutenEggs
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Grater
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Wooden spoon
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Colander