Spaghetti all'aglio e peperoncino piccan
Yield: 4 servings
Ingredients:
- 2 tb Olive oil 1 tb Chopped parsley
- 4 Ripe tomatos peeled and 1 lb Spaghetti Chopped 1/2 c Freshly grated Parmesan
- 3 cl Garlic finely chopped Cheese
- 1 ts Crushed red pepper Salt to taste
Instructions:
Originally from: COSTA Cruise Lines via Tom Dickman SPAGHETTI ALL'AGLIO E PEPERONCINO PICCANTE (Spaghetti W/Garlic And Red Pepper) Heat olive oil in a large skillet and add tomatos garlic and crushed pepper and simmer 2 minutes longer. Meanwhile heat 4 to 6 quarts water in a large pot. Add salt to taste and the spaghetti. Bring to boil and boil about 8 minutes until spaghetti is al dente. Do not over cook. Drain and add to the skillet. Heat through and serve sprinkled generously with Parmesan cheese. Serves 4
