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.

 Aglio, olio e peperoncino. Enough said.The king of fast, delicious Italian comfort food

Simply delicious

The genius of Italian food is it's simplicity. That doesn't mean that there aren't complex dishes that take hours or even days to prepare, but one can achieve delicious results by simply using the best and freshest ingredients. Pasta all'aglio, olio e peperoncino, is a prime example of this.  To the main ingredients: garlic, oil and red pepper flakes, I added some anchovies  paste and some non toasted  plain bread  crumbs and naturally some pecorino, The parsley is for garnish although it adds some subtle flavor. This easy and fast dish is very healthful. Free radicals do not stand a chance.