Spaghetti Alla Ciociara

Spaghetti alla Ciociara is a vibrant, rustic dish hailing from the Ciociaria region of Lazio, Italy. It relies on the beautiful contrast between sweet, ripe plum tomatoes and the salty, intense flavor of black olives. This recipe is quick to prepare yet delivers a depth of flavor that feels much more complex than its simple ingredient list suggests. The pasta is tossed in a bright, uncooked tomato-olive mixture, retaining the fresh texture of the ingredients. It is perfect for a breezy weeknight dinner or a light summer meal. Serve it with a drizzle of high-quality extra virgin olive oil and a sprinkle of fresh basil for an authentic taste of Italy.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 273.3

Dietary: Vegan, Vegetarian

Description

Spaghetti alla Ciociara is a vibrant, rustic dish hailing from the Ciociaria region of Lazio, Italy. It relies on the beautiful contrast between sweet, ripe plum tomatoes and the salty, intense flavor of black olives. This recipe is quick to prepare yet delivers a depth of flavor that feels much more complex than its simple ingredient list suggests. The pasta is tossed in a bright, uncooked tomato-olive mixture, retaining the fresh texture of the ingredients. It is perfect for a breezy weeknight dinner or a light summer meal. Serve it with a drizzle of high-quality extra virgin olive oil and a sprinkle of fresh basil for an authentic taste of Italy.

Ingredients

1/2 cups Olive oil
1/4 lbs Black olives, pitted
3/4 cups Drained canned plum tomatoes -(oil-cured or Gaeta)

Directions

1
Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente.
2
Drain the pasta, reserving approximately 1 cup of the starchy pasta water.
3
While the pasta cooks, roughly chop the black olives and crush the canned plum tomatoes by hand or with a fork.
4
In a large skillet, combine the olive oil, chopped olives, and crushed tomatoes over low heat.
5
Warm the olive and tomato mixture for about 2-3 minutes, stirring gently to combine flavors.
6
Transfer the drained hot spaghetti directly into the skillet with the olive-tomato mixture.
7
Toss the pasta vigorously over low heat, adding small splashes of reserved pasta water until the sauce coats the noodles evenly.
8
Taste and adjust seasoning with salt if needed, then serve immediately.

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.

Note

Authentic Spaghetti alla Ciociara is often served uncooked, with the heat of the pasta gently warming the raw tomatoes and olives. If you prefer a slightly softer texture, you can simmer the tomato and olive mixture for 5 minutes before adding the pasta.

Use high-quality black olives such as Gaeta, Taggiasca, or Kalamata for the best flavor. Avoid overly salty or processed olives as they can overpower the delicate tomato taste.

For a creamier texture, you can add a small pat of butter or a splash of heavy cream at the end, though traditional versions are vegan.

Garnish with fresh basil leaves and a final drizzle of extra virgin olive oil before serving.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water or olive oil to restore moisture.

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Read it online: https://www.chefs-mate.com/recipe/spaghetti-alla-ciociara/