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Pasta Aglio Olio e pepperoncino

Elaboration process:

  1. Cook the pasta in plenty of boiling salted water until aldente and drain reserving a small amount of the pasta water.
  2. Heat the oil in a large pot over a moderate temperature and add in the garlic and chili. Warm the garlic and chili in the oil without browning or adding too much colour but cooking it through.
  3. Season with salt and pepper and add in the parsley. Toss through the cooked pasta adding a little pasta water to loosen it up.
  4. Serve hot with grated parmesan.