/j/doc/recipe/spaghetti_napoletana.txt

200 g cocktail tomotoes
2 dl olives without stone
1 liter zucchini
0.5 dl salted capers
3 tbsp olive oil
salt
black pepper
2 garlic cloves
300 g spaghetti
100 g pecorino
fresh oregano

put the tomoatoes whole with olives and capers in an oven form
cover in oil, salt and pepper 
bake ca. 30 minutes at 175 degrees centigrade
add garlic and stir
leave it in the oven until the pasta is done
salt and boil spaghetti
mix into the pasta
add pecorino and oregano