The success for a great dish, as always is the choice of ingredients in the first place, especially the extra virgin olive oil. Then the cooking technique, which involves sautéing garlic and chilli peppers, being very careful not to burn them.

There are those who prefer dried chilli, those who remove the seeds to reduce the spiciness, those who insert the whole garlic to remove it easily or those who even mince it because they have no problem tasting it. How do you prepare them? Do as you wish youcannot go wrong!

While you think of your favourite version, we invite you to try our favourite recipe for spaghetti aglio olio e peperoncino!

Yields: 4 servings

Ingredients

- 350 g Tagliatelle with Chili Peppers (from Pastificio Fiorillo)
- 2 to 3 whole fresh peperoncini (small red chiles), or small dried red chiles
- 150 ml extra virgin olive oil
- 3 to 4 garlic cloves, thinly sliced
- Half a handful of chopped Italian parsley
- Salt

Preparation

Step 1

Bring a pot of salted water to a boil. Remove the stems from the peperoncini, halve them lengthwise, and slice them into 0.5 cm pieces.

In a large, deep pan over medium-high heat, cook the oil, garlic, and peperoncini until the garlic becomes translucent and golden, about 2 to 3 minutes. Do not burn the garlic as it may become bitter!

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

Step 2

Meanwhile, cook the pasta until it is al dente - firm to the bite, but not completely cooked through. Drain the pasta, reserving 1 cup of the cooking water.

Step 3

After the oil mixture has cooled for a couple of minutes, add ½ cup of the reserved pasta cooking water and bring it to a high heat, reducing it by about half.

Add the pasta to the pan, stirring vigorously as it finishes cooking. Gradually add the remaining pasta water as needed to create a thickened sauce.

Season with parmesan and serve immediately.

Buon appetito!