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2 tb Olive oil 1 tb Chopped parsley
4 Ripe tomatos, peeled and 1 lb Spaghetti
Chopped 1/2 c Freshly grated Parmesan
3 cl Garlic, finely chopped Cheese
1 ts Crushed red pepper Salt to taste
Originally from: COSTA Cruise Lines via Tom Dickman SPAGHETTI ALL'AGLIO E PEPERONCINO PICCANTE (Spaghetti W/Garlic And Red Pepper) Heat olive oil in a large skillet and add tomatos, garlic and crushed pepper 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.
Serves 4
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