Yield: 4 servings
|2 tablespoons||Olive oil|
|4 \N||Ripe tomatos, peeled and|
|3 cloves||Garlic, finely chopped|
|1 teaspoon||Crushed red pepper|
|1 tablespoon||Chopped parsley|
|½ cup||Freshly grated Parmesan|
|\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.