spaghetti all'arrabbiata

[Ciro]

Spaghetti all'Arrabbiata

Serves 4

1/4 cup extra-virgin olive oil

2 garlic cloves, minced

1/4 to 1/2 teaspoon chili flakes

1 teaspoon minced Italian parsley

4 cups canned chopped Italian plum tomatoes

2 tablespoons plus ½ teaspoon salt

1 pound spaghetti

3/4 cup freshly grated Pecorino Romano (optional)

Heat 2 tablespoons of the olive oil in a 14-inch skillet over medium-high heat. Add the garlic, chili, and parsley, and cook 30 seconds, or until aromatic.

Fold in the tomatoes and 1/2 teaspoon of the salt. Cook over medium heat 20 minutes, covered, stirring once in a while.

Meanwhile, bring 5 quarts of water to a boil. Add the spaghetti and the remaining 2 tablespoons of salt. Cook until al dente, then drain, reserving 3/4 cup of the pasta cooking water.

Add the spaghetti, Pecorino, and the reserved pasta cooking water to the sauce in the skillet. Cook 1 minute, stirring; the sauce should coat the spaghetti; cook a few seconds longer if it does not. Serve hot.

[Inky]

Excellent! A perfect way for me to celebrate! (I've just converted to Pastafarianism. I follow the Flying Spaghetti Monster.)