Spaghetti with garlic, oil and chili pepper

Ingredients for 4 servings:

• 400 g pasta (spaghetti)
• Salt
• 5 cloves garlic
• 1 bunch of parsley
• 6 tbsp oil (olive oil)
• cm Peperoncini, dried, alternatively chili pepper
• 4 tbsp Parmesan or Pecorino, freshly grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Spaghetti with aglio, olive oil and peperoncino

Cook spaghetti in plenty of salted water until al dente. Meanwhile, peel the garlic cloves and mash with a fork or a broad knife. Wash the parsley, shake dry, and finely chop, removing the coarse stems. Heat the oil in a small pan, add the garlic and peperoncini. Fry over medium heat until the garlic cloves are golden brown, then remove the garlic and peperoncini from the pan. Drain the pasta, reserving a few tablespoons of the pasta cooking water. Drain the pasta in a colander and place it in a warmed bowl. Pour the hot garlic oil over the pasta. Add 2-3 tablespoons of the pasta cooking water, if desired. Sprinkle the pasta with the parsley, toss well, and serve immediately. Serve with the cheese on the side.