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