| 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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