Spaghetti aglio, olio e peperoncino

Directions

1. Bring the water to a boil in a large saucepan. ⏱ ≈ 10 min
2. Peel the garlic and chop it into slices, or mash it flat with the palm of your hand, depending on whether you want to eat it or just use it for its aroma. ≈ 8 min
3. Heat the garlic in a frying pan with half of the oil, without burning it. Add the chili pepper and let it heat up slightly, just enough to release its aroma and spiciness. ⏱ ≈ 7 min
4. Turn off the heat under the frying pan and remove the chili pepper. If you don’t like chewing on the garlic, you can also remove it, although it’s usually left in. ⏱ ≈ 7 min
5. When the water is boiling, add salt and then add the pasta. ≈ 2 min
6. Drain the pasta just before it’s cooked al dente. The packaging usually indicates the cooking time: stop about a minute before it’s fully cooked. ≈ 2 min
7. Pour: Drain the cooked pasta and place it in a frying pan off the heat. Be careful, as the still-moist pasta will cause the oil to splatter, which is why it’s important to turn off the heat. ⏱ ≈ 7 min
8. Turn the heat back on under the frying pan and sauté the pasta for about 30 seconds in the oil, adding the remaining oil. ⏱ ≈ 7 min
9. Serve in a hot dish and eat immediately. ≈ 2 min