Pasta with Garlic, Oil and Hot Pepper
Description
This dish is simple and so good, but be sure to use quality products to get the best taste.
Ingredients
14 oz. spaghetti (or linguine)
3-4 fresh garlic cloves, peeled and slightly crushed
2-3 whole peperoncini (whole, dried hot red peppers, preferably not red pepper flakes)
Enough olive oil to cover the bottom of your skillet (quality oil)
A few sprigs of fresh parsley, finely chopped
Salt to taste
Directions
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Put water on to boil for the pasta.
While the water is coming to a boil, sauté the garlic in the olive oil, along with the peperoncino, on low heat until the garlic is lightly golden brown, then turn off the heat. (Do not let the garlic burn, or it will turn bitter.) Add some chopped parsley at end.
When the water comes to a vigorous boil, salt very well and add your pasta and cook till al dente.
Drain and pour into a warmed bowl, then pour the oil and garlic mixture on top. Mix thorough, taste for seasoning and add more salt if needed, then serve and eat immediately. (You can add a few bits of chopped parsley on top for color.) In the alternative, you can add the pasta directly into the skillet where you’ve sautéed the garlic and hot pepper.