Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 6 larges | Ripe tomatoes, peeled |
| \N \N | And chopped |
| 3 cloves | Garlic, finely chopped |
| 1 teaspoon | Crushed red pepper |
| 1 tablespoon | Chopped parsley |
| \N \N | Salt to taste |
| 1 pounds | Spaghetti |
| ½ cup | Freshly grated Parmesan |
| \N \N | Cheese |
Heat olive oil in a large skillet and add tomatoes, garlic and crushed pepper. Let simmer over low heat for 15 minutes. Add parsley and salt 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.