Spaghetti Aglio, Olio & Peperoncino

1. 1

   Bring a gallon of salted water to a rolling boil and cook the spaghetti.

2. 2

   Meanwhile, mince the garlic, crumble the red chili pepper, and saute them in the oil until the garlic begins to tan. Turn off the heat (the garlic will continue to brown; watch out, you don't want it to blacken and become bitter).

3. 3

   When the spaghetti are just shy of being al dente, drain them well, transfer them to the oil skillet and toss them for a few minutes to enhance flavor coalition over vivacious heat.

4. 4

   DO NOT serve with grated Parmigiano or Pecorino Romano on the side. Some people like it, including some Romans, whereas others, especially traditionalist Romans like me, shudder at the mere idea.

* Per serving · 4 servings · Values may vary.

No additional tips available.