Pasta Aglio, Olio e Peperoncino al Rosa

Serves 4

Ingredients

• 1 teaspoon salt, or to taste
• 11 ounces pasta
• ¼ cup virgin, cold-pressed olive oil
• 1 clove garlic, peeled and minced
• 1 small peperoncini, sliced very thin
• ¼ cup parsley, chopped

Directions

• To make the pasta, fill a pot with water, add salt and bring to a full boil. Add the pasta and boil until it’s cooked al dente. While the pasta is boiling make the sauce:
• Add the olive oil to a pan and heat on medium. Add the garlic and peperoncini. Cook until the garlic starts to sizzle, then remove from the heat.
• Drain the pasta when done. Add the pasta to the olive oil pan and mix well to thoroughly coat.
• Add the parsley and serve.