| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian, Pasta |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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