John Myers
Ingredients for 4 servings:
- 500 g pasta (spaghettini, thinner spaghetti)
- 1 bunch of parsley
- 3 garlic cloves
- 3 pepperoncini
- e.g. olive oil (extra virgin)
- 1 handful of Parmesan (or 50/50 Pecorino & Parmesan)
- Salt and pepper, freshly ground black
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Spaghettini with garlic, oil and chili pepper
Cook the spaghettini in plenty of salted water until al dente. Transfer to a colander and set aside. Meanwhile, slice the garlic as thinly as possible using a sharp knife. If a knife isn’t enough, use a razor blade. Chop the parsley. Chop the chili peppers as well. If you’re worried about too much heat, it’s best to remove the seeds. The chili peppers should still have some flavor. Add olive oil to a wide pan and melt the thinly sliced garlic until just tender, but don’t let it brown, as this will make it bitter and the dish will end up being thrown away. Add the parsley, followed by the chili peppers. Once the parsley has broken down a bit, add the pasta and toss with the sauce. Transfer the pasta to a bowl and sprinkle with Parmesan cheese, freshly ground black pepper, and salt.
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