Name: Spaghetti All'aglio E Peperoncino Piccante
Ingredients: 2 tb Olive oil; 6 lg Ripe tomatoes, peeled; And chopped; 3 cl Garlic, finely chopped; 1 ts Crushed red pepper; 1 tb Chopped parsley; Salt to taste; 1 lb Spaghetti; 1/2 c Freshly grated Parmesan; Cheese

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Italian, Pasta	4	Servings

INGREDIENTS

2	tb	Olive oil
6	lg	Ripe tomatoes, peeled
		And chopped
3	cl	Garlic, finely chopped
1	ts	Crushed red pepper
1	tb	Chopped parsley
		Salt to taste
1	lb	Spaghetti
1/2	c	Freshly grated Parmesan
		Cheese

INSTRUCTIONS

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

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