Pasta Aglio Olio e Peperoncino

Description

Pasta Aglio Olio e Peperoncino is a simple yet flavorful Italian dish made with garlic, olive oil, and chili peppers. This classic recipe showcases the beauty of minimalist cooking, allowing the ingredients to shine. Perfect for a quick weeknight dinner or a casual gathering with friends.

Ingredients

• Salt - to taste
• Mild Chili Spice - 3 pieces
• Olive Oil - 0,6 glasses
• Garlic - 4 cloves
• Chopped Sage Leaves - 0.7 oz
• Spaghetti - 10.6 oz
• Citrus Zest Mix - to taste
• Meyer Lemon Juice - to taste

Step by Step guide

Step 1

Remove the stems from the peppers, slice them lengthwise in half, and cut into thin strips. In a large skillet over medium heat, heat the oil, add the garlic and peppers, and cook for 2-3 minutes until the garlic turns golden. Add the parsley and remove from heat.

Step 2

In a pot of boiling salted water, cook the pasta until it's just shy of al dente. It should be slightly firm in the center. Drain the water, reserving 1 cup of the cooking water for later use.

Step 3

When the oil has cooled slightly, add ½ cup of pasta water to the skillet and reduce the heat to medium. Add the pasta and stir well, allowing it to continue cooking. If necessary, add the remaining water.

Step 4

Season with salt, add lemon zest and juice to taste, and serve immediately.

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