Sweat the garlic very gently in the olive oil (do not use it too sparingly) in a deep pan until translucent. After a few seconds, add the rosemary and the sun-dried tomatoes and cook very carefully until soft, using a lid if possible. These 2 ingredients do not belong to the classic recipe, but add even more flavor.
After about 5 minutes, add the halved, pitted chili peppers with the inside on the bottom of the pan. If you are brave, you can check the sharpness beforehand by swiping your fingertip over the inside and then licking the fingertip. This is the only way to roughly determine the spiciness of the dish. As a rule, I fish the two halves out again after about 1 minute, after they have been pulled permanently through the oil during this time. Now add the cherry tomatoes, add a little salt and pepper, mix well and continue to cook for a few minutes with the lid closed.
In the meantime, cook the spaghetti about 20 seconds shorter than indicated on the package. Just before the end of the boil, add the parsley to the oil mixture and turn well. Now add the spaghetti directly to the sauce with a pasta server, so that some cooking water comes in with it. Turn the pan well several times until everything is coated with the sauce. Arrange on plates and cover with the parmesan cheese. Possibly serve an additional pepperoncino per plate as a decoration.
As always, the quantities refer to an intermediate course. If you don`t want to eat anything else, you should increase the quantities by about 1/3. Serve the ciabatta to soak up the excess sugo.
The dish stands or falls with the quality of the ingredients.
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