FUSILLI ALLA RUSTICA Fusilli with vegetables, herbs, olives, and hot pepper Serves 4 to 6 A host of lively components animate this sauce: basil, oregano, olives, capers, hot pepper, pecorino cheese. But do not be daunted by the number of ingredients. Once you have set them up, it all goes very quickly because most of them cook briefly or hardly at all. That is part of the secret of the brisk flavor of the sauce. Please note that the tomatoes are fresh, raw tomatoes that are peeled, diced very small, and cooked only 5 minutes. 1/2 cup extra virgin olive oil 3 cups onion sliced very thin 4 large or 6 small garlic cloves, peeled and sliced thin 3 ounces pancetta, cut into thin strips 2 tablespoons chopped parsley 1 large, meaty sweet bell pepper (preferably yellow, but not available, red), cored, seeded, skinned raw with a peeler, and cut into strips about 2 inches long and 1/2 inch wide. Salt 1 pound fresh, ripe plum tomatoes, skinned raw with a peeler and diced into 1/2-inch cubes 1/2 teaspoon oregano 1/2 cup green olives in brine, drained, pitted, and sliced into thin rings 2 tablespoons tiny capers 1 teaspoon hot red pepper, or more to taste 8 fresh basil leaves, torn by hand into small pieces 1 pound fusilli Freshly grated cheese: 1/2 cup mellow pecorino, if available; otherwise, 3 tablespoons romano and 5 tablespoons parmigiano-reggiano 1. In a 10-to 12-inch sauté pan put the oil, onion, garlic, pancetta, and parsley. Turn on the heat to medium low and cook the onion, stirring from time to time, until it is tender but not brown. 2. Add the pepper, stir occasionally, and cook slowly until tender. Add salt, stir, turn up the heat to high, and add the tomatoes. Cook for 5 minutes over high heat, stirring frequently, or until the tomatoes are no longer watery, then add the oregano, olives, capers, hot pepper, and basil. Stir once or twice, then remove from the heat. 3. Drop the fusilli into a pot of abundant boiling salted water. Cook until tender but firm to the bite. Drain immediately, toss at once in a warm bowl with the vegetable sauce, add the grated cheese, toss again, and serve promptly.

from her book:
"Marcella's Italian Kitchen"
published by Alfred A. Knopf