1/2 c  Olive oil
3/4 c  Drained canned plum tomatoes
- Italian-style
2    Red or green bell peppers
- washed, seeded, and cut
- into 2-by-1/4-in strips
1/4 lb Black olives, pitted
-(oil-cured or Gaeta)
Salt
Freshly ground black pepper
1 lb Imported Italian spaghetti
2 tb Grated pecorino romano

HEAT OLIVE OIL in a nonreactive skillet. Add tomatoes, peppers, olives, 1/2
teaspoon salt and several grindings of pepper; mix well. Cover and cook
over medium heat 10 minutes, stirring occasionally. Off heat, set sauce
aside until pasta is ready. Bring 4 quarts water to a boil with 1
tablespoon salt. Add spaghetti and cook until slightly less than al dente.
Return sauce to a simmer. Drain pasta and add it to sauce. Toss over medium
heat 30 seconds, then add cheese and toss once more. Serve at once.