Ultimate Peperoncino

Salt the pasta water at 2.5% — more than the usual 1% — for proper bite and seasoning.

Add the pasta to the boiling water.

Slice the garlic thickly.

Combine the thick-sliced garlic with olive oil in a frying pan over low heat.

Cook until the garlic turns light brown.

Add the chili.

Add the chopped parsley and stir quickly.

Optionally add high-quality virgin olive oil to enrich the sauce.

Transfer the sauce to a bowl.

Lift the cooked pasta out with a strainer and check the texture.

Briefly rinse the boiled pasta in unsalted hot water.

Toss the pasta with the sauce in the bowl, keeping the temperature below 90°C.