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.