Pasta Aglio, Olio e Peperoncino

1. Prepare Pasta Water

Begin by setting a large pot of water on high heat to bring it to a boil, seasoned generously with salt as it warms. This salted water will impart flavor to the linguine or spaghetti, creating a foundation for your dish.

2. Prepare Peperoncini

While waiting for the water to boil, prepare your peperoncini by slicing them if they're fresh, or if you're using dried chiles, ensure they're ready to be tossed into the pan. The heat from the peperoncini will be a key player in this dish, delivering a subtle kick that dances well with the other simple ingredients.

3. Sauté Garlic and Peperoncini in Olive Oil

In a large deep pan over medium-high heat, pour in the extra virgin olive oil, and once it's warm, add the thinly sliced garlic and the prepared peperoncini. Cook them until the garlic is just golden and has released its aromatic qualities into the oil, without letting it burn.

4. Add Parsley

Just as the garlic reaches its perfect golden hue, stir in the chopped Italian parsley and remove the pan from the heat. The parsley will bring a fresh, herby brightness that complements the richness of the oil and the spice of the peperoncino.

5. Cook Pasta

By now, your water should be at a rolling boil. Introduce the linguine or spaghetti to the pot and cook it according to the package instructions until it's al dente, which usually means it has a slight chew to it. Reserve about a cup of the pasta cooking water before draining.

6. Create the Sauce

Bring your pan with the oil mixture back to life with a high flame and add about half a cup of the reserved pasta water, reducing it by half. This concentrates the starchy water and helps it to better emulsify with the oil, creating a luscious sauce.

7. Combine Pasta and Sauce

Finally, introduce the drained pasta to the pan, tossing it with the reduced sauce and adding more pasta water as needed to achieve the desired consistency. Vigorous stirring at this stage encourages the emulsion, thickening the sauce so that it beautifully coats each strand of pasta. Taste and season with salt as necessary.