Title: Spaghetti All'aglio E Peperoncino Piccante
Categories: Italian Pasta
Yield: 4 Servings

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

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.

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