Spaghetti alla Ciociara

Spaghetti alla Ciociara is named after the area known as the Ciociaria which is located in the south-east areas of Lazio. Dotted with medieval villages and lush green hills peppered with olive trees, it is just about 1 hour away from the grand city of Rome. It is the area in which we live and have our olive groves in a beautiful place called Vallecorsa.

Due to the geographical diversity of the Ciociaria, the food and wines are many and varied. This part of Lazio is worth exploring even if only to sample the many sheep and goats cheeses that are available in this area.

 Spaghetti alla Ciociara is a regional recipe from the Ciociara which is made using inexpensive and readily available produce.

INGREDIENTS for 4

• 2 tablespoons olive oil
• 2 ripe tomatoes, chopped
• 1 red bell pepper, de-seeded and cup into julienne strips
• 1/2 cup olives, pitted
• 12 ounces spaghetti
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste
• fresh basil to garnish

PREPARATION

1. Heat the oil in a pan. add the tomatoes, red bell pepper and olives. Season with salt and pepper.
2. Cook over a low heat for up to 15 minutes, stirring occasionally and adding a little hot water if necessary.
3. Cook the spaghetti in lightly salted water until al dente. Drain and add to the pan with the sauce.
4. Toss well over the heat for about 1 minute.
5. Sprinkle with Parmesan cheese and serve immediately.