Spicy Olive and Tomato Spaghetti

by Rachael Ray Show Staff 7:00 AM, November 24, 2009

Aired November 24, 2009

Serves Serves 4
1 pound spaghetti
2 tablespoons EVOO Extra Virgin Olive Oil
1 medium onion, finely chopped
Black pepper
4 cloves garlic, chopped
1 1/2 teaspoons fennel seeds, half a palmful
1 teaspoon crushed red pepper flakes or 1 small red chili pepper, seeded and thinly sliced
1 teaspoon dried marjoram or oregano, 1/3 palmful
1 cup packed good quality pitted black olives, chopped
1/2 cup dry white or red wine
1 28-ounce can Italian crushed or chopped tomatoes
Freshly grated Pecorino Romano cheese

Heat a large pot of water to a boil for pasta. Add salt and cook pasta to al dente. Heads up: you will need to reserve 1 cup starchy cooking liquid.

Meanwhile, in a large, heavy bottomed skillet over medium heat; heat EVOO, a couple of turns of the pan. Add onions, season with salt and pepper and cook 5 minutes, add garlic, fennel, red pepper, marjoram and olives and cook 3 minutes more, stirring frequently. Add wine and reduce 1 minute then stir in tomatoes, bring to a bubble and reduce heat. Simmer sauce a few minutes to thicken and combine flavors.

When pasta is ready, add starchy liquid to sauce, drain pasta and add to pan. Toss vigorously a full minute then serve in shallow bowls with lots of grated Pecorino Romano on top.