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.