Pasta aglio olio e peperoncino

This pasta is probably one of the easiest and quickest to make. You need 5 ingredients and 15 minutes of your time, and you end up with a simple yet delicious meal. Originally from Naples, it became popular all over Italy.

Recipe for 4 people:

400 gr of spaghetti

10 gr fresh chili pepper

1 garlic clove

1/4 cup (50 gr) extra virgin olive oil (EVO)

1 tablespoon of Italian parsley

salt, to taste

Cook pasta al dente. While your pasta is cooking, prepare the toppings: cut open your fresh chili peppers and remove the seeds (too bitter and spicy). Slice the chili pepper in small rings and mince parsley. Warm up your olive oil in a skillet, and when warm, add the garlic clove and chili pepper. When the garlic clove turns golden, you can remove it from the skillet. Take a ladle and dip it in the pasta water. Add that spoonful to the skillet. When your pasta is cooked, drain it and add it to the skillet. (Save a little bit of water) Add minced parsley and cook for about 2 minutes. If your pasta looks too dry, add a little more water (that you kept from cooking pasta) and serve.

---

Tips:

I don't recommend storing this pasta for later.

This is the original recipe, made using simple and inexpensive ingredients. If you want, you can add some cherry tomatoes and some minced basil at the end.