SPAGHETTI ALLA CHECCA

INGREDIENTS:

• 400gr (14oz) Spaghetti
• 60gr (2.1oz) pitted green olives
• 400gr (14oz) firm, somewhat green tomatoes
• 4 TBSP extra virgin olive oil
• 1 TBSP minced parsley
• 1 TBSP minced basil
• 1 tsp fennel seeds
• salt and freshly ground pepper

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DIRECTIONS:
Cut the tomatoes into wedges, remove the seeds, and drain.
Put the tomatoes in a bowl and season them with the oil, salt and pepper, 
the olives, coarsely chopped, the parsley, the basil, and the fennel seeds. 
Let the flavors blend for 20 minutes. Cook the pasta al dente, drain it, 
pour it into the bowl, and stir without interuption unil it is lukewarm.



An easy to prepare traditional Latain spaghetti sauces. Taken from The Food
of Rome and Lazio: History, Folklore and Recipes by Oretta Zanini De Vita, 
translated by Maureen B. Fant (Alphabyte, Rome, 1994)
Submitted by David E. Zerga 
dzerga6@compuserve.com