Spaghetti all'aglio e peperoncino piccan
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 4 | Ripe tomatos, peeled and | |
| Chopped | ||
| 3 | cloves | Garlic, finely chopped |
| 1 | teaspoon | Crushed red pepper |
| 1 | tablespoon | Chopped parsley |
| 1 | pounds | Spaghetti |
| ½ | cup | Freshly grated Parmesan |
| Cheese | ||
| Salt to taste | ||
Directions
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