epicurious4.6
Peperoncini Pantry Pasta
This zesty weeknight peperoncini pantry pasta relies on a jar of peperoncini—including the brine—to do the heavy lifting. You probably have everything you need to make it already on hand.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Cook 1 lb. spaghetti in a large pot of boiling heavily salted water, stirring occasionally, until very al dente (about ⏱️ 1 minute less than package instructions; pasta will finish cooking in the sauce). Drain, reserving 1 cup pasta cooking liquid. Shake pasta to remove excess water. Reserve pot.
. spaghetti1 lb
2
Heat ¼ cup extra-virgin olive oil in reserved pot over medium. Drain one 15.5–16-oz. jar peperoncini in a mesh sieve over a small bowl; set brine aside. Finely chop peperoncini (you should have about 1 cup). Add to pot along with 3 oil-packed anchovy fillets, coarsely chopped (if using), and cook, stirring often, until peppers brown slightly and are tender, 7–⏱️ 9 minutes.
jar peperoncini1 (15.5–16-oz.)oil-packed anchovy fillets, coarsely chopped (optional)3
3
Reduce heat to low and add 14 garlic cloves, finely grated, and cook, stirring often, just until fragrant, about ⏱️ 1 minute. Add 1½ oz. Parmesan, finely grated (about ¾ cup), 4 Tbsp. unsalted butter, cut into pieces, reserved pasta, and ½ cup reserved pasta cooking liquid. Cook, stirring and adding more pasta cooking liquid a splash at a time if pasta looks dry or cheese is not combining, until cheese is melted and emulsified and pasta is coated and glossy. Add ⅓ cup reserved brine and remaining 2 Tbsp. extra-virgin olive oil and toss to coat. Taste pasta and add more brine and/or season with salt as needed. (Some brines are very spicy, so add just a splash more at a time. Depending on how salty your brine is, you might not need to add any salt.)
½ oz. Parmesan, finely grated (about ¾ cup), plus more for serving1. unsalted butter, cut into pieces4 Tbsp
4
Toss ½ cup finely chopped parsley into pasta and divide among shallow bowls. Top with more Parmesan.
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