Pasta Aglio Olio Pepperoncino

This is extremely easy to prepare, which is proved by the fact that whole recipe is revealed already by the name of the dish (provided you speak Italian, of course).

It is not my own recipe, instead a very traditional Italian one, to my knowledge mostly associated with the region of Calabria, where they just love their chilli - Italian: pepperoncino (they even make pepperoncino jam there!). 

It is the kind of food you prepare when the only thing you have left is dry pasta, and you're too lazy to go shopping (or you're a student and you can't afford it). The result is just heavenly though!
One of my favourite recipes ever.

Ingredients:

Pasta (I think linguine works best)

Fresh garlic (Aglio)

Olive Oil (Olio)

Crushed chilli peppers (Pepperoncino)

Procedure:

1) Start boiling water for the pasta, cook it according to the instructions on the package, with a tablespoon of salt.

2) In the meantime chop some garlic and heat some olive oil on low heat.

3) Put the garlic with a pinch of salt in the olive oil, fry for a while, take of the heat before it starts to get brownish. Add a pinch of chillies while the oil is still hot. Bravo! The sauce is ready.

4) After draining the pasta put it back to the same pot, pour the sauce over and mix well while in the pot.

Bon Apetito!!!

Tips:

Don't overcook the pasta! Set a timer on whatever you have available (your smartphone?). Nothing upsets an Italian recipe more than overcooked pasta, so imagine that you have an angry Italian standing over you that will start screaming at you (in Italian) if you get the pasta wrong!

Amounts of garlic, oil and chilli?

I would say to use about 6 cloves/ 500g uncooked pasta, but it really depends on how much you like garlic.

With pepperoncino  again, the amount you use depends mostly on your liking/resistance to hot food.  But watch out cause it can be extremely hot in very low quantities, that's why I recommended just a pinch (also even though I said pinch, better use a spoon to measure that, and by no means rub your eyes after touching chilli!!)

When it comes to oil, by default I would use enough to cover a small pan, but not more. But it rather depends on how much you have/don't have to watch your line.