Spaghetti all'aglio e peperoncino piccante
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 6 | larges | Ripe tomatoes, peeled |
| And chopped | ||
| 3 | cloves | Garlic, finely chopped |
| 1 | teaspoon | Crushed red pepper |
| 1 | tablespoon | Chopped parsley |
| Salt to taste | ||
| 1 | pounds | Spaghetti |
| ½ | cup | Freshly grated Parmesan |
| Cheese | ||
Directions
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.