Pasta Aglio, Olio, e Peperoncino

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Garlic

  Raw

  4 cloves, minced or 12g

• Parsley

  Raw

  ¼ cup or 15g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Linguine

  Meijer

  16 oz or 456g

Directions

1. Put a pot of salted water on to boil. Remove the stems of the peperoncini, halve them lengthwise, then slice them into 1/4-inch lengths. Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes. Add the parsley to the pan, and turn off the heat.
2. Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle. Drain, and reserve 1 cup of the cooking liquid.
3. When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.
4. Recipe by: Mark Bittman (source: https://cooking.nytimes.com/recipes/1017306-pasta-aglio-olio-e-peperoncino)