Aglio olio peperoncino

Aglio olio peperoncino Garlic, olive oil and hot pepper. 2 whole heads of garlic in one cup of olive oil. Dry chili flakes, salt and parsley on low heat for 20 minutes. Once cooked, place garlic, and olive oil into a bowl and blend with immersion blender. 3 tablespoons of garlic/olive oil mixture 300 grams of pasta 1/4 cup fresh chopped parsley 2 cups of starchy pasta water (use one cup of water per portion of pasta) Olive oil, hot pepper and salt to taste