Spaghetti Alla Ciociara
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- OR gaeta)
- 4 quarts water
- 1/2 cup olive oil
- 2 red or green bell peppers -- washed, seeded, and into 2-by-1/4-in strips
- freshly ground black pepper
- 3/4 cup drained canned plum tomatoes -- italian-style
- salt
- 1 pound imported italian spaghetti
- 2 tablespoons grated pecorino romano
- 1/4 pound black olives -- pitted
- Pasta
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.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 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.
Plating
Cookware for this recipe
-
Frying pan
-
Saucepan
-
Grater
-
Wooden spoon
-
Colander