Spaghetti Aglio, Olio e Pepperoncini ~ This is another one of those quick pasta dishes that can be thrown together in mere minutes, yet is so tasty, it will become a family favorite. Adjust the amount of chilies to your own taste. The amount indicated in the recipe is just a suggestion. Generally, you don’t offer cheese to top any pasta with hot spices in it, as the cheese would diffuse the heat of the sauce.
by Deborah Mele
1 Pound Spaghetti
1/2 Cup Extra Virgin Olive Oil
5 Large Cloves Of Garlic, Minced
3 Dry Hot Red Chili Peppers, Crushed
1/4 Cup Finely Chopped Fresh Parsley
Cook the pasta in salted boiling water. While it is cooking, heat the oil in a small, heavy saucepan. Add the garlic and chili peppers and cook until sizzling but not browned. Remove from the heat. Once the pasta is cooked al dente, remove a small cup of pasta water, and drain the pasta. Return to the pot, and add the garlic, chili oil. Mix well over medium heat until hot, adding a little pasta water if the mixture seems dry. Add the parsley, mix well and serve.