Anne’s Spagetti Arabbiatta

Anne’s Spagetti Arabbiatta

28 oz. Can tomatoes
¼ C. olive oil (less is needed)
4 garlic cloves, minced
½ tsp. Hot red pepper
salt to taste
1 lb. Pasta
½ C. heavy cream

Brown the garlic and red pepper in skillet with olive oil 1 minute. Add tomatoes and other vegetables such as zucchini, mushrooms, broccoli, spinach, etc. Cover and simmer 20 minutes. Add cream at last moment; stir in cooked pasta and serve with parsley garnish.
submitted by: Margaret Moore