Aglio, Olio e Peperoncino

• 1 packages spaghetti (450g)
• 5 or 6 cloves of garlic
• 1 dried peperoncino (I like it spicy so I crushed 5 peperoncinos, seeds included)
• 1 glug good quality olive oil
• 1 bunch fresh basil
• 1 salt and pepper
• 1 garnish with parmesan

1. Cook pasta according to package directions, until al dente
2. Heat 1 tablespoon olive oil in a small skillet.
3. Add your finely chopped garlic and peperoncinos.
4. Cook until fragrant, for about a minute.
5. Be careful not to burn the garlic.
6. Take off heat.
7. Mix in salt and pepper
8. Drain your cooked pasta, reserving a few tablespoons of cooking liquid, and toss with the garlic and peperoncino.
9. Pick up the pasta a couple of times with a fork and a spoon so the spaghetti won't tangle and form a ball
10. Garnish with chopped basil leaves, a glug of olive oil and parmesan shavings

garlic, peperoncino, olive oil, fresh basil, salt, parmesan

Taken from cookpad.com/us/recipes/362128-aglio-olio-e-peperoncino (may not work)