Olive Oil, Garlic, and Peperoncini Sauce

By Taraespo

Ingredients

• 1/2 lb spinach linguine
• 1/4 cup extra virgin olive oil and about 1/4 stick of butter
• 2 large cloves garlic, mince
• 1/3 tsp. dried red pepper flakes (peperoncini)
• grated Parmigiana Reggiano cheese (for garnish)

Preparation

Step 1

In a medium saucepan, on low heat, saute the garlic in olive oil.
Do not burn.
Add the peperoncini and mix well.
Place the sauce in a large pasta bowl.
Drain the pasta and then pour the pasta into the bowl with the sauce (using a wee bit of pasta water still in the pasta).
Toss very well.
Serve and pass the cheese around the table to your guests.