Spaghetti All'Aglio E Peperoncino Piccan
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 4 | each |
tomatoes
ripe, peeled and chopped |
|
| 3 | cloves |
garlic
finely chopped |
|
| 1 | teaspoon |
red pepper flakes
crushed |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | pound |
spaghetti
|
|
| ½ | cup |
Parmesan cheese
freshly grated |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 4 | each |
tomatoes
ripe, peeled and chopped |
|
| 3 | cloves |
garlic
finely chopped |
|
| 5 | ml |
red pepper flakes
crushed |
|
| 15 | ml |
parsley leaves
chopped |
|
| 453.6 | g |
spaghetti
|
|
| 118 | ml |
Parmesan cheese
freshly grated |
|
| 1 | x |
salt
to taste |
*
|
Directions
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.
