Spaghetti alla ciociara

Ingredients for 4 servings:

• 1 onion(s)
• 2 large yellow bell peppers
• 200 g black olives, pitted
• 400 g tomatoes, from the can
• 8 tbsp olive oil
• some salt
• some pepper, freshly ground
• 400g spaghetti
• 80 g cheese, freshly grated Pecorino

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel and finely chop the onion. Quarter the bell peppers, remove the seeds and white membranes, rinse, and cut the quarters into strips about 1 cm wide. Roughly chop the olives. Drain the canned tomatoes slightly in a sieve (reserving the tomato juice) and roughly chop them. Heat olive oil in a saucepan and fry the diced onions over low to medium heat for about 5 minutes, stirring occasionally (they should not brown). Then add the tomatoes, strips of bell pepper, and roughly chopped olives. Season with salt and pepper. Cover and simmer the sauce over low heat for about 30 to 40 minutes (adding a little of the tomato juice if desired). Meanwhile, cook the spaghetti in plenty of boiling salted water until al dente. Drain and set aside. Pour the cooked sauce into a warmed bowl and mix with the spaghetti. Cover and let stand for about 3 to 4 minutes. Sprinkle with grated pecorino and serve.