Recipe and photo by Fred Bollaci Enterprises
Pasta “Aglio Olio e Peperoncino” Evoo, Garlic, Red Chili Flakes, garnished with Italian Parsley and Pecorino. 👍❤️🇮🇹🍝🌶🧄
This is simple and spicy (as much as you want it to be), if you’re not into spicy, just do garlic and oil.
Serves 2
1/2 lb pasta
2 cloves garlic, sliced
2 tablespoons red chili flakes, more to garnish
6 tablespoons evoo, more to garnish.
Italian parsley chopped to garnish.
Pecorino Romano grated, to garnish.
Heat the water to a boil. Drop the pasta.
Heat evoo and garlic with red chili flakes, simmer a couple minutes to soften garlic, combine flavors. Shut heat, remove from stove, splash pasta water and stir to slow cooking.
Toss very al dente pasta with pan of sauce, add splash more pasta water, put back on to stove, turn up heat, stir a couple minutes.
When sauce is “tight” not liquidy, remove from stove, garnish with chopped Italian parsley, serve with pecorino and drizzle of evoo.
