Aglio, Olio e Peperoncino

Whenever I go to Italy, I bring back the garlic and peperoncino mix used to make spaghetti aglio, olio e peperoncino. In case it needs translating: garlic, oil and chilli.

Not much to explain: it's a mix of dried garlic and chilli, and perhaps a few other herbs.

Here's how to make it: leave it in oil for a few minutes, half a tablespoon per person or even less, and then fry this oil for a few minutes, just a few, so as not to burn the garlic. Then add the already-boiled pasta, toss it a little, and enjoy.

In this case I made it with Sicilian pasta, but it's ideal with spaghetti.

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