AGLIO, OLIO AND PEPERONCINO
One of the most classic recipes in the Italian cousine, one that does not know seasons and it is ideal both in winter and summer days.
Simple, quick and that almost suit everyone. Good if you are in a rush because it literally takes ten minutes to make it or even better if you have the time to enjoy it with a good glass of wine. Definitely being also featured in the student menus and also amazing when you are a bit hungry after a night out. When you cannot have chips and cheese, you can come back home and have a quick spaghetti: you will not regret it!
200 gr of spaghetti or linguine
1 or 2 cloves of garlic finely chopped
1 teaspoon of crushed chillies or one peperoncino to cut
4 full tablespoons of extra virgin olive oil
4 or 5 tablespoons of cooking water to toss the pasta
Chop finely your garlic in really small squares and cut your peperoncini or have one teaspoon of crushed chillies ready.
Heat a good amount of extra virgin olive oil in a pan and now stir fry the garlic and the chillies being careful not to cook them too much.
They have to stay still a bit soft and the garlic has to get a bit coloured but not too golden
In the meantime, boil the water for your pasta, salt it and cook the pasta al dente.
When al dente transfer it in the pan with the garlic and chillies with the help of a pasta fork with at least four spoons of cooking water to avoid your pasta to dry and toss for two minutes at a medium heat.
Pasta has to look oily, creamy and be hot and burn a bit your tongue!