Spaghetti Aglio, Olio & Peperoncino

• 3 garlic cloves or more to taste, minced
• 1/2 red chili pepper dried peperoncino, crumbled, or more to taste, don't overdo it
• 1/2 cup extra-virgin olive oil
• 1 1/8 pounds spaghetti uncooked

1. Bring a gallon of salted water to a rolling boil and cook the spaghetti.
2. Meanwhile, mince the garlic, crumble the red chili pepper, and saute them in the oil until the garlic begins to tan. Turn off the heat (the garlic will continue to brown; watch out, you don't want it to blacken and become bitter).
3. When the spaghetti are just shy of being al dente, drain them well, transfer them to the oil skillet and toss them for a few minutes to enhance flavor coalition over vivacious heat.
4. DO NOT serve with grated Parmigiano or Pecorino Romano on the side. Some people like it, including some Romans, whereas others, especially traditionalist Romans like me, shudder at the mere idea.

garlic, red chili pepper, extravirgin olive oil

Taken from www.yummly.com/recipe/Spaghetti-Aglio_-Olio-_-Peperoncino-1674134 (may not work)