Pasta all'aglio, olio e peperoncino. It doesn't get any simpler than this, except for cacio e pepe. As Barzini wrote in his book The Italians, Italian cuisine celebrates nature. But don't let this fool you because to pull this off you need the best ingredients starting with the finest EVO etc. This dish is absolutely delightful and I used fresh peperoncino. A sprinkle of parmigiano reggiano or good pecorino is optional.
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