In my opinion, the iconic Spaghetti con aglio, olio e peperoncino is one of the most delicious recipes the Italian cuisine has to offer. Prepare this refreshingly piquant pasta just in a couple of minutes with some olive oil, garlic, chili peppers and flat leaf parsley. Originally, there is no Parmesan cheese, but you might decide to enhance the taste with it. Serve the pasta with a delightful tomato salad. You get the most out of your tomatoes by treating them with coarse sea salt – it will be worth it!
2-3 garlic cloves, thinly sliced
2-4 dry chili peppers, deseeded and sliced
fresh flat leaf parsley, chopped
freshly grated Parmesan cheese (optional)
Heat the oil in a pan. Add the chili and garlic and saute over a low heat for a few minutes. Remove the pan from the heat and season with salt and flat leaf parsley. Meanwhile, cook the pasta al dente in salted boiling water. Drain the spaghetti and toss with the garlic, chili and parsley. Serve immediately.