Pasta Aglio, Olio e Peperoncino

1. 1

   Put a pot of salted water on to boil.

2. 2

   Remove the stems of the peperoncini, halve them lengthwise, then slice them into 1/4-inch lengths.

3. 3

   Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes.

4. 4

   Add the parsley to the pan, and turn off the heat.

5. 5

   Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle.

6. 6

   Drain, and reserve 1 cup of the cooking liquid.

7. 7

   When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half.

8. 8

   Add the pasta, and stir vigorously as it continues to cook.

9. 9

   Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce.

10. 10

    Season with salt, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.