Pasta Aglio Olio e Peperoncino

Ingredients

• Salt to taste
• Mild Chili Spice 3 pieces
• Olive Oil 0,6 glasses
• Garlic 4 cloves
• Chopped Sage Leaves 0 oz
• Spaghetti 10 oz
• Citrus Zest Mix to taste
• Meyer Lemon Juice to taste

Step-by-Step Guide

Step 1

Remove the stems from the peppers, slice them lengthwise in half, and cut into thin strips. In a large skillet over medium heat, heat the oil, add the garlic and peppers, and cook for 2-3 minutes until the garlic turns golden. Add the parsley and remove from heat.

Step 2

In a pot of boiling salted water, cook the pasta until it's just shy of al dente. It should be slightly firm in the center. Drain the water, reserving 1 cup of the cooking water for later use.

Step 3

When the oil has cooled slightly, add ½ cup of pasta water to the skillet and reduce the heat to medium. Add the pasta and stir well, allowing it to continue cooking. If necessary, add the remaining water.

Step 4

Season with salt, add lemon zest and juice to taste, and serve immediately.