Spaghetti all'aglio e peperoncino piccante
Yield: 4 Servings
Ingredients:
- 2 tb Olive oil
- 6 lg Ripe tomatoes peeled And chopped
- 3 cl Garlic finely chopped
- 1 ts Crushed red pepper
- 1 tb Chopped parsley Salt to taste
- 1 lb Spaghetti
- 1/2 c Freshly grated Parmesan
Instructions:
Cheese Heat olive oil in a large skillet and add tomatoes garlic and crushed pepper. Let simmer over low heat for 15 minutes. Add parsley and salt 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.
