Recipe - Spaghetti Allaglio E Peperoncino Piccan

2 tablespoon Olive oil
4 Ripe tomatos, peeled and
Chopped
3 cl Garlic, finely chopped
1 teaspoon Crushed red pepper
1 tablespoon Chopped parsley
1 pound Spaghetti
One half cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini