Pasta with Garlic, Oil, and Hot Red Pepper
Instructions:
- 1 pound long pasta: spaghetti, trenette, or spaghettini (450 g)
- 1/ 2 cup extra virgin olive oil (120 ml)
- 4 cloves of garlic, peeled and crushed
- 1 dried peperoncino, or hot red pepper flakes to taste
- 2 1/ 2 tablespoons finely chopped fresh parsley
- Cook the pasta in a large pot of boiling salted water until it is just al dente.
- While the pasta is boiling, put the olive oil in a skillet large enough to contain the cooked pasta. Add the garlic and peperoncino or hot pepper flakes; this dish must be spicy. Cook over moderately low heat until the garlic is a blond color, 2 to 3 minutes.
- As soon as the pasta is ready, drain and add it to the skillet with the garlic and peperoncino. Mix thoroughly and rapidly, while sprinkling the parsley over the pasta. Serve at once, with a pepper mill on the table.