Convenient because it can be made ahead and refrigerated until needed, this Spaghetti Casserole is based on a recipe from Cafe Drake's grandmother Maude Kirkpatrick Page and was often found on her holiday buffet table. We've adapted it slightly but a key distinction with this casserole is the generous amount of sugar, employed to great effect when juxtaposed with a salty cheese topping.
Cook 1 lb. of spaghetti in plenty of boiling salted water until very al dente; the pasta should be slightly underdone. Drain and set aside - do not rinse. If the spaghetti sticks together too much toss it with a T. of olive oil.
In a medium skillet saute (in olive oil) 1 finely chopped green bell pepper, 1 finely chopped onion and 2-3 cloves of minced garlic until veggies are quite soft. Add 3 chopped tomatoes and cayenne and black peppers to taste. Cook until the tomatoes are soft and the mixture is thick. Season with a bit of salt and stir in 4 T. sugar. Cook for another minute and toss very, very well with cooked spaghetti. Try to make sure every strand of pasta is coated with a bit of the tomato sauce. Toss in a small handful of oil-cured olives and mix well.
Turn the dressed pasta into a large casserole dish and cover with grated sharp Provolone cheese. The amount you wish to use is up to you. Bake at 350 degrees for about 25 minutes or until cheese is browning and a few stray wisps of pasta are dark and crispy. Delicious hot but also good warm.