Total Calories: 585
1 Pour the oil into a skillet large enough to hold the cooked pasta. Add the garlic and red pepper. Cook over medium heat until the garlic is lightly golden, about 2 minutes. Add the tomatoes, salt to taste, and the oregano. Cook, stirring once or twice, 10 minutes or until the tomatoes are tender and the juices slightly thickened. Turn off the heat.
2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta, gently pushing it down until the pasta is completely covered with water. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
3 Place the pasta in the skillet with the tomato sauce. Turn the heat to high and cook, stirring for 1 minute. Add a little of the cooking water if the pasta seems dry. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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