Fresh Oregano Spaghetti

• 7 ounces, weight Spaghetti Noodles
• 3 Tablespoons Butter, Divided
• 4 cloves Garlic, Peeled And Minced
• 1 whole Red Chili Pepper, Thinly Sliced
• 2 whole Large Tomatoes, Diced
• 2 Tablespoons Worcestershire Sauce
• 4 sprigs Fresh Oregano, Leaves Removed
• 1/2 cups Reserved Pasta Cooking Water
• 1 pinch Ground Black Pepper
• 1/2 cups Grated Parmesan

1. Cook spaghetti in a large pot of salted water according to package instructions for al dente.
2. Meanwhile in a large skillet heat 1 tablespoon of butter on medium heat.
3. Add the garlic, chili pepper, tomatoes and Worcestershire sauce and saute until the tomatoes break down, about 3-4 minutes.
4. Add in the rest of the butter and the oregano leaves.
5. When pasta is done drain it in a colander but reserve at least a cup of the cooking water.
6. Add as much pasta cooking water as you desire into the skillet, depending on how much sauce you want.
7. I used 1/2 cup.
8. Let it simmer for 2-3 minutes.
9. Add the pinch of black pepper and stir in the Parmesan.
10. Toss the cooked pasta with the sauce and dish up!
11. A few more oregano leaves and a little grating of Parmesan complete the picture.

noodles, butter, garlic, red chili pepper, tomatoes, worcestershire sauce, oregano, water, ground black pepper, parmesan

Taken from tastykitchen.com/recipes/main-courses/fresh-oregano-spaghetti/ (may not work)