12 oz. thin spaghetti or angel hair pasta
2 cans tomato paste
3 cloves garlic, minced
3 T olive oil
1 t crushed red pepper
1/4 c dried parsley
1/4-1/3 c grated Parmesan cheese
(Yes, I know that’s six tastes–I guess she doesn’t count the olive oil or Parmesan!)
Cook pasta in boiling water till tender. While pasta is cooking, combine tomato paste, garlic, olive oil, red pepper, and parsley in a large bowl. Add drained, but still hot pasta to tomato paste mixture. Use two forks to combine the mixture with the pasta. Add Parmesan, combine, and serve immediately. Sometimes I have to zap it in the microwave to get it hot again. This is meant to be a thick pasta–it’s not a sauce, but more like a coating. You can add more red pepper flakes if you decide you want it spicier. Serves 3-4
1 comment:
i saw your note in joe's blog about the cinnamon chips. I use them in a snickerdoodle cake or with oatmeal raisin cookies or with different coffee cakes. I love them.
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