Spaghetti All'Aglio E Peperoncino Piccan

• 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
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated freshly grated
• 1 x salt to taste

1. Heat olive oil in a large skillet and add tomatos, garlic and crushed pepper and simmer 2 minutes longer.
2. Meanwhile, heat 4 to 6 quarts water in a large pot.
3. Add salt to taste and the spaghetti.
4. Bring to boil and boil about 8 minutes, until spaghetti is "al dente.
5. Do not over cook.
6. Drain and add to the skillet.
7. Heat through and serve sprinkled generously with Parmesan cheese.

olive oil, tomatoes, garlic, red pepper, parsley, spaghetti, parmesan, salt

Taken from recipeland.com/recipe/v/spaghetti-allaglio-e-peperoncin-40139 (may not work)