Spaghetti Alla Ciociara

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Servings: 4 Difficulty: Advanced
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A vibrant, rustic Italian pasta with sweet peppers, tangy tomatoes, and briny olives.
Spaghetti Alla Ciociara recipe image

Spaghetti alla Ciociara is a bright and rustic dish hailing from the Lazio region of Italy. This recipe combines tender spaghetti with a quick, vibrant sauce made from sweet bell peppers, briny black olives, and rich canned plum tomatoes. The dish strikes a perfect balance between the sweetness of the peppers and the saltiness of the olives, creating a complex flavor profile that feels both comforting and sophisticated. It comes together in under 30 minutes, making it an ideal weeknight dinner that doesn’t sacrifice taste for convenience. The texture is wonderful, with the soft pasta coated in a glossy, chunky tomato sauce. While traditionally served with pecorino romano, this version can easily be adapted for vegan diets by omitting the cheese. Its a satisfying, home-style meal that brings a taste of Italy to your table with minimal effort.

Spaghetti Alla Ciociara recipe image
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Spaghetti Alla Ciociara

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 273.3

Description

Spaghetti alla Ciociara is a bright and rustic dish hailing from the Lazio region of Italy. This recipe combines tender spaghetti with a quick, vibrant sauce made from sweet bell peppers, briny black olives, and rich canned plum tomatoes. The dish strikes a perfect balance between the sweetness of the peppers and the saltiness of the olives, creating a complex flavor profile that feels both comforting and sophisticated. It comes together in under 30 minutes, making it an ideal weeknight dinner that doesn't sacrifice taste for convenience. The texture is wonderful, with the soft pasta coated in a glossy, chunky tomato sauce. While traditionally served with pecorino romano, this version can easily be adapted for vegan diets by omitting the cheese. Its a satisfying, home-style meal that brings a taste of Italy to your table with minimal effort.

Ingredients

Directions

  1. Heat olive oil in a large nonreactive skillet over medium heat.
  2. Add the sliced bell peppers to the skillet and saut for 2-3 minutes until just beginning to soften.
  3. Add the drained plum tomatoes, black olives, 1/2 teaspoon salt, and several grinds of black pepper to the skillet.
  4. Stir to combine, cover the skillet, and cook for 10 minutes, stirring occasionally, until the flavors meld.
  5. Remove the skillet from heat and set the sauce aside while you cook the pasta.
  6. Bring 4 quarts of water to a rolling boil in a large pot and add 1 tablespoon of salt.
  7. Add the spaghetti to the boiling water and cook until slightly less than al dente (about 1 minute less than package directions).
  8. Meanwhile, return the sauce to medium heat to bring it back to a gentle simmer.
  9. Drain the pasta, reserving a small splash of pasta water if needed for consistency.
  10. Add the drained spaghetti directly to the skillet with the sauce.
  11. Toss the pasta over medium heat for 30 seconds to coat evenly, adding a splash of pasta water if the sauce is too thick.
  12. Remove from heat, add the grated pecorino romano, and toss once more until melted and combined.
  13. Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 273.3kcal
% Daily Value *
Total Fat 30.1g47%
Saturated Fat 4.2g22%
Cholesterol 0.0mg0%
Sodium 2.2mg1%
Total Carbohydrate 1.8g1%
Dietary Fiber 0.5g2%
Sugars 1.2g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spaghetti, ciociara, italian, pasta, peppers, olives, tomatoes, easy, weeknight, dinner, rustic, vegetarian, vegan, pecorino, quick, simple, homemade, comfort food, mediterranean, lazio
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