Pasta with Colatura Di Alici

Method

1. Bring a pot of salted water to a boil and cook the pasta (rigatoni or other short pasta) until al dente.
2. Slice the garlic cloves thinly.
3. In a cold pan, add abundant olive oil and the sliced garlic. Heat gently (max 40-50°C) to infuse the oil without frying the garlic.
4. Add some parsley stems to the oil for extra flavor, then remove them once the oil is fragrant.
5. Peel the lemon zest in strips, avoiding the white pith.
6. Slice fresh chili pepper, remove the seeds for less heat, and cut into thin strips.
7. Once the oil is infused, remove the garlic slices and set aside.
8. In a serving bowl, rub the inside with a garlic clove to perfume it.
9. Add a little of the infused oil, fresh parsley, and a splash of colatura di alici.
10. Add the chili strips and lemon zest.
11. Drain the pasta al dente and toss it in the bowl with the cold sauce.
12. Add more colatura di alici, fresh parsley, and a squeeze of lemon to taste.
13. Mix well and serve immediately.