Spaghetti all'aglio e peperoncino piccan

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
4 \N Ripe tomatos, peeled and
\N \N Chopped
3 cloves Garlic, finely chopped
1 teaspoon Crushed red pepper
1 tablespoon Chopped parsley
1 pounds Spaghetti
½ cup Freshly grated Parmesan
\N \N Cheese
\N \N Salt to taste

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

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