Yield: 4 servings
|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|
|½ cup||Freshly grated Parmesan|
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.