Pasta Aglio e Olio by Tanerxaydin

Ingredients

• 220g spaghetti
• 1/4 cup olive oil
• 5 cloves garlic, thinly sliced
• 1 red pepperoncino, finely chopped
• 1 green pepperoncino, finely chopped
• 1/2 tsp chili flakes
• 1 tbsp kosher salt (for pasta water)
• 1/2 tsp salt (to taste)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet or pan over medium-low heat. Add the thinly sliced garlic and chopped pepperoncini.
3. Sauté gently for 2-3 minutes, stirring occasionally, until the garlic is fragrant and lightly golden, being careful not to burn it.
4. Stir in the chili flakes and cook for another 30 seconds to bloom their flavor. Remove about 1 cup of pasta water before draining the spaghetti
5. Add the drained spaghetti directly to the skillet with the garlic and chili oil. Pour in about 1/2 cup of the reserved pasta water.
6. Toss vigorously for 1-2 minutes, allowing the pasta water and oil to emulsify into a light sauce that coats the spaghetti. Add more pasta water if needed to reach desired consistency.
7. Season with salt to taste. Garnish with fresh chopped parsley before serving immediately.