Spaghetti with red peppers and black olives


- spaghetti
- black olives
- red bell pepper
- extravirgin olive oil
- celery
- carrot
- onion
- basil
- tomato sauce
- salt


Finely chop the onion, carrot and celery and fry in a large saucepan with some extravirgin olive oil for some minutes.
In the meanwhile cook the spaghetti in boiling salted water.

Add the red pepper (thinly sliced), a couple of spoons of tomato sauce, the olives (chopped), basil and a pinch of salt to taste.
Cook for about 10 minutes.

When “al dente” drain the spaghetti and set aside one cup of the water used for cooking, put the spaghetti in the pan with the sauce and add, if needed, some spoons of water.

Mix well and when ready serve immediately.

Buon appetito!