2 tb Olive oil
4 Ripe tomatos, peeled and
Chopped 3 cl Garlic, finely chopped
1 ts Crushed red pepper
1 tb Chopped parsley
1 lb Spaghetti
1/2 c Freshly grated Parmesan
Cheese 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