Serves: 4
Total Calories: 688

1 medium green bell peppers
1/2 cup olive oil
2 cups peeled, seeded, and chopped fresh tomatoes or drained and chopped canned imported Italian tomatoes
1/2 cup coarsely chopped Gaeta or other mild oil-cured black olives
salt
pinch of crushed red pepper
1 pound linguini noodle or spaghetti
1/2 cup freshly grated Pecorino Romano cheese

1 Cut the pepper in half and remove the stem and seeds. Cut the pepper into very thin lengthwise slices, then cut the slices crosswise into thirds.

2 In a skillet large enough to hold the cooked spaghetti, heat the oil over medium heat. Add the tomatoes, pepper, olives, salt to taste, and crushed red pepper. Bring to a simmer and cook, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.

3 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.

4 Add the pasta to the skillet with the sauce. Cook and toss over medium heat for 1 minute, adding some of the reserved cooking water if the pasta seems dry. Add the cheese and toss again. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 688
Calories from Fat: 294

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