Pepperoncini gives this classic Aglio e Olio (garlic and oil) recipe the little something extra it needs to stand out above the rest.
MAKES TWO SERVINGS
Boil Sfoglini Zucca in salted water until al dente, approximately 5 minutes. Reserve 2 tbsp. pasta water.
Heat olive oil in a sauté pan over medium heat and add minced garlic, stirring continuously for 2-3 minutes until garlic is fragrant but not browned. Remove from heat and stir in pepperoncini. Add cooked pasta and reserved water to the pan, stir and cook over low heat for 2 minutes to thicken the sauce and combine with pasta. Serve with Parmesan cheese.
