Pasta Aglio Olio Peperoncino
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.