Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Spaghetti |
| 3 cloves | Garlic, large, sliced |
| ¼ cup | Extra virgin olive oil |
| \N \N | Salt |
| \N \N | Fresh ground black pepper |
| 1 small | Hot red pimento, fresh,chop |
| 5 tablespoons | Parsley, fresh, chopped |
Fill a large saucepan with 7 pints (5L) of cold water and bring to a rolling boil over high heat. Add 2TB salt and return to a rolling boil. Add pasta and cook uncovered, stirring occasionally with a plastic or wooden fork. When cooked, remove from water immediately.
Do not rinse.
While the pasta is cooking, prepare your sauce. In a skillet, saute the garlic in oil over medium heat until transparent; add the hot pimento and parsley. Reduce hat to low, add spaghetti and mix gently.
Season generously with black pepper and serve immediately. If desired, add grated Parmigiano-Reggiano cheese to taste.