Aglio, Olio, e Peperoncino
Ingredients
Extra Virgin Olive Oil (4-6 tablespoons)
Garlic to taste (2-4 cloves)
Fresh or dried chili peppers to taste (2-4 tablespoons)
1lb. L’Isolina Pasta
Method
The ultimate last-minute, late-night pasta dish, there are many ways to do it and here is ours. Add as much garlic and chili as you like (or your guests can tolerate) and feel free to garnish with a sprinkle of freshly chopped flat-leaf parsley if you so choose.
- Bring 5 qt (5 ltr) water to a rolling boil and salt well; the water should be salty like the sea. Drop your pasta and cook for 45 seconds - 3 minutes, stirring occasionally.
- Meanwhile, slice the garlic razor thin and begin by sautéing over low heat in a foundation of olive oil that covers the base of your pan. Add the chili a minute later and continue sautéing low and slow until the garlic is soft, pale gold and fragrant without allowing it to brown.
- Cook your pasta until almost al dente, then remove directly from the water into your skillet and finish cooking together with the garlic, oil and chili for 1 minute to coat well. Garnish with freshly chopped parsley and serve immediately.
Wine pairing: Pair with a crisp white wine like Albariño, Malvasia, or Chenin Blanc.