Spaghetti all'aglio e peperoncino piccante

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.

Similar recipes