Summary

Ingredients

• 500 g pasta (spahettini, thinner spahetti)
• 1 bunch parsley
• 3 clove (s) garlic
• 3 hot peppers
• Olive oil (extra virgin)
• 1 handful Parmesan (or 50/50 Pecorino & Parmesan)
• Salt and pepper, freshly ground black

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Instructions

1. Cook the spaghettini in plenty of salted water until al dente. Put in a colander and set aside.
2. Meanwhile, cut the garlic into thin slices with a really sharp knife, if no knife is enough, use a razor blade. Chop the parsley. Chop the peperoncini as well, if you are afraid of too much heat, it is best to take the stones out. In terms of taste, the peperoncini should be present. Put the olive oil in a wide pan, let the thin garlic melt in it if possible, but do not let it turn brown, otherwise it will become bitter and the food can be thrown away. Add the parsley, then the chili peppers. As soon as the parsley has crumbled a bit, add the pasta and mix with the sauce.
3. Put the pasta in a bowl and sprinkle with parmesan, freshly ground black pepper and salt.