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Spaghetti alla Ciociaria

Ciociara is a region of Lazio - the old roman campagna, south of Rome itself.  The people of the area enriched roman cooking with produce from their farms, with oxen and with sheep.

  • 1/2 cup olive oil
  • 3/4 cup drained canned plum tomatoes
  • 2 bell peppers, sliced in strips, about 2-by-1/4-in strips
  • 1/4 pound Gaeta olives, pitted
  • Salt to taste
  • Freshly ground black pepper to taste (in Ciociara they love pepper)
  • 1 pound spaghetti
  • 2 - 3 tablespoons grated pecorino romano cheese
 

Method

In a nonreactive skillet over a medium flame, heat oil.  Do not get to the smoking point, just warm.  Stir in tomatoes, peppers, olives, salt to your taste and several (heaps) grindings of pepper.  Stir to mix well.

Cover and cook over medium heat 10 minutes, stirring occasionally. While sauce is cooking, cook spaghetti according to package directions.  Check to make sure it is al dente as packages sometimes advise one to cook just a little too long. 

Drain pasta and add it to sauce. Toss over medium heat 30 seconds, then put in a warmed serving bowl, sprinkle with cheese, toss to combine and serve immediately.

Serves: 6

 

Contributor: two blonde ladies

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