2 tb Olive oil

4 Ripe tomatos, peeled and

Chopped 3 cl Garlic, finely chopped

1 ts Crushed red pepper

1 tb Chopped parsley

1 lb Spaghetti

1/2 c Freshly grated Parmesan

Cheese Salt to taste Originally from: COSTA Cruise Lines via Tom Dickman SPAGHETTI ALL'AGLIO E PEPERONCINO PICCANTE (Spaghetti W/Garlic And Red Pepper) 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. Serves 4