Tagliatelle Aglio, Olio e Peperoncino
Ingredients:
- 2 tbsp, il Fustino extra virgin olive oil
- 1 cloves, garlic - minced
- 1/8 teaspoon, freshley ground black pepper
- 3 tbsp, il Fustino Aglio, Olio e Peperoncino
- 1 tbsp, chopped parsely
- 125g pasta, il Fustino Tagliatelle, two bundles
- 1 anchovy fillet (optional)
- salt for pasta water
To finish and serve:
- grated Pecorino Romano or Parmesan cheese
Directions:
In a saute pan over medium-low heat, warm 2 tbsp olive oil and add the minced garlic, Aglio Olio e Peperoncino, black pepper, and anchovy fillet - (optional). Cook until garlic is lightly golden, about 2 minutes.
Bring a pot of water to a boil and salt it generously and cook the pasta while the sauce is cooking.
Drain the cooked pasta and gently toss in the sauce along with the 1/4 cup of pasta water.
Garnish with chopped parsley and cheese and serve.