Pasta aglio olio e peperoncini

Ingredients for 3 servings:

• 500g spaghetti
• 1 garlic bulb(s)
• 2 peppers, red
• 2 chili peppers, fresh, e.g. Rawit or Thai chili peppers
• ¼ Habanero pepper(s)
• 100 ml extra virgin olive oil
• 1 tsp vegetable stock powder
• 1 pack of Parmesan cheese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

very sharp

Remove the Parmesan from the refrigerator before cooking so it can develop its full flavor. You can either grate it yourself or use pre-grated cheese. Add the olive oil to a large, cold pan or wok. Finely chop the garlic and chilies. Be careful to deseed only the habanero. Add everything to the pan and let it simmer in the olive oil for 10 minutes. The garlic and chilies should float in the oil, so don’t be sparing. Then turn the heat down to low and gently heat the olive oil. When it sizzles, reduce the heat and stir. Let it cool, then heat it up again gently. Do not cook for more than 5 minutes at a time, as this will destroy the flavor of the oil. Meanwhile, cook the spaghetti in the water with the stock powder according to the package instructions until al dente. When the pasta is al dente, drain and add it to the pan. Stir well, then pour over the remaining cold oil and mix well before serving. Sprinkle generously with the Parmesan. A dry white wine goes well with this.