I make it when there is no time to go to the grocery store. Because there are always pasta, garlic and olive oil at my house. No trip to the market required for this dish!
Also, because my husband likes it. He always gulps down a dish of pasta. Yummy.
In other words, I can make fancy food without spending a lot of time. Ha ha ha...
Just love this simple recipe. It is on my regular rotation.
Ingredients (2 servings)
1 pound uncooked spagetti such as dececco
6 cloves garlic, sliced
1/2 cup olive oil
2 peperoncini
salt, black pepper to taste
Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese
Arugula for garnish
Directions
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water about 12-13 minutes. Drain and transfer to a pasta bowl.
Combine garlic and olive oil in a skillet. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
Stir red peperoncini, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
Serve pasta topped with the remaining Parmigiano-Reggiano cheese and arugula.
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