Discover Italian
Spaghetti alla ciociara
Spaghetti with tomatoes, olives and pepper sauce
Serves 6
1 lb. spaghetti – ½ cup pitted Kalamata olives –I garlic clove, minced -
4 large, ripe, fleshy tomatoes – 1 red or yellow pepper, cored, washed and cut into strips – freshly grated pecorino cheese – extra virgin olive oil – salt and pepper
Peel the tomatoes by immersing them in boiling water for few seconds. Chop them coarsely.
In a large skillet, heat the oil, add the pepper, stir a few minutes till nicely roasted, add garlic, olives and then the tomatoes. Simmer to thicken slightly, add salt if necessary, and pepper.
Cook the spaghetti in salted water, drain, and then toss them in the skillet with the sauce. Serve with pecorino.
 | ||||||
Municipio di Pordenone
