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ARRABBIATA SAUCE
serves 4

2 garlic cloves (or less, to taste)
Red pepper flakes
Olive oil
1 400 g (14-15 oz.) can pelati (tomatoes)
Spaghetti, for four
Parsley

In a large pan saute the whole garlic and the red pepper flakes in
a little olive oil. Take away the garlic as soon as it gets golden
in color, then add the pelati and let the sauce thicken. Cook
spaghetti then put them in the pan and fry for a few minutes. Serve
sprinkled with finely chopped parsley.

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