Spaghetti al Aglio, Olio, and Pepperoncini
Simple, quick pasta recipe usually made with items on hand. You may not have fresh parsley, but don't try this with dried parsley. It's not the same.
Ingredients
- 16 oz spaghetti
- 2 Tbsp olive oil extra virgin
- 1 clove garlic
- ¼ tsp crushed red pepper (pepperoncini)
- ¼ cup fresh parsley chopped
Instructions
- Heat salted water to boiling. Add spaghetti and cook until al dente.
- When the pasta is almost done. Heat oil in large sauté pan. Add chopped garlic and crushed red pepper and sauté for 30 seconds or so. Be careful not to burn the garlic.
- Drain the spaghetti reserving at least 1 cup of the pasta water. Add the spaghetti to the sauté pan and toss to coat completely with the oil mixture. Add parsley and toss. Serve immediately.