Pasta Aglio

Pasta Aglio Olio Peperoncino

Gray salt

1 pound dry pasta

4 tablespoons extra virgin olive oil

3 tablespoons finely sliced garlic

2 teaspoons Peperoncino Piccante Chili “Paste”

Freshly ground black pepper

2 tablespoons finely minced parsley

1 cup pasta water

4 tablespoons grated Pecorino cheese

In large pot of boiling, salted water, cook pasta about 8 minutes, or until “al dente.” Drain the pasta, reserving 1 cup of the pasta water.

In a large sauti pan, add 2 tablespoons of the olive oil and the garlic. Stir until softened and beginning to bubble. Add Peperoncino Piccante, 1/2 cup of the pasta water, a pinch of salt, a twist of pepper and the parsley. Add pasta to pan and toss.

Add another 1/2 cup of pasta water, the remaining 2 tablespoons olive oil, and 2 tablespoons of the Pecorino cheese. Toss. Remove to serving bowl. Add the remaining Pecorino cheese and serve immediately.

Serves 4.

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