I don’t know if my recipe for “Aglio, Olio e Peperoncino” is anyhow the traditional italian way, but it is surely delicious!
Ingredients (for two):
- 300 g pasta, I used linguine
- 1 tbsp. butter
- 2 tbsp. olive oil
- 3-4 cloves of garlic, finely cut
- 3-4 peperoncini or chilies as of your liking
- Optional: 1 cup grated parmesan cheese
- Optional: A pinch of thyme and/or oregano as of your liking
Method:
Set up a pot of water to boil the noodles, cut your garlic and pepperoncini and grate the cheese.
In a pan over medium heat, melt the butter and olive oil and add the garlic and peperoncini. Fry until the garlic is translucent but not too much browned. Try to infuse the oil with the garlic and peperoncino flavor.
In his time, cook the noodles according to the package directions, then drain. Shortly before draining, reserve one cup of the boiling water.
On medium heat, add the noodles to the pan and toss verything to coat. Add a little (not too much) of the pasta boiling water and toss, so everything gets coated with a creamy sauce. If you like, you can add a little thyme and/or oregano now. I like to incorporate some parmesan cheese at this point, but you can also leave it out.
Season to taste with salt and pepper and serve.
