A variation on the classic aglio, olio e peperoncino a delicious dish more appropriate during the winter a dish sweet, light and delicious: aglio, olio e peperoni. Take small peppers that com bagged and in all colors dice then finely and on a skillet with fine olive oil, add two diced garlic cloves and cook on medium heat. Season with salt and pepper and start coooking the spaghetti. When al dente and after costant stirring the peppers, toss the spaghetti on the peppers. Stir well. Never overcook the pasta. Shut off the stove and add a generous amount of finely chopped Italian parsley and some more good EVO. Serve and enjoy. This is a seriously delicious dish.