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.
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