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1
Put a large pot of salted water on to boil.
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2
If using dry pasta, plunge it into the boiling water 5 minutes before starting the sauce; fresh pasta is added at the same time you start the sauce.
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3
Pour 3 tablespoons of the oil into the big skillet, scatter the garlic slices in the oil, and set over medium heat.
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4
Cook for a minute, add the peperoncino, and cook another minute, shaking the pan now and then, until the garlic slices are an even light gold.
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5
Ladle in 2 cups of boiling pasta water (watch out for sizzling spatters) and cook rapidly for 2 to 3 minutes, reducing the liquid by a third or so.
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6
Taste the sauce; add salt as needed.
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7
Keep at low simmer until the pasta is ready.
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8
When the pasta is not quite done al dente, bring the sauce to an active simmer, and then dump the pasta in.
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9
Finish the sauce and pasta by tossing them together in the skillet over low to moderate heat until the pasta is tender to the bite.
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10
If the dish is dry, incorporate more hot pasta water; if soupy, reduce with higher heat and a bit more cooking.
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11
Add the parsley during the initial tossing; off the heat, toss in the cheese and the final tablespoon of olive oil just before serving.
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12
Capellini
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13
Linguine
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14
Spaghetti
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15
I also like a fresh pasta, especially whole-wheat-and-flaxseed.
