Ingredients
Method
Prepare the Potatoes
- Peel and dice the potatoes into small cubes.
- Place them in a pot of salted water and cook until fully tender.
- Once cooked, drain them, then add olive oil and black pepper.
- Blend until smooth to obtain a creamy potato purée.
- Set aside — this will help emulsify and enrich the sauce.
Prepare the Ingredients
- Thinly slice the garlic into rondelles.
- Finely chop the parsley and keep aside.
Cook the Pasta
- Bring a large pot of water to a boil.
- Add coarse salt, then drop in the linguine.
- Cook for about 8 minutes or until al dente.
- Drain the pasta and lightly drizzle with olive oil.
- Important: Reserve some of the pasta cooking water for the sauce.
Build the Sauce
- In a preheated skillet over high heat, add olive oil.
- Add the sliced garlic and peperoncino.
- Once the garlic turns lightly golden, add a splash of the reserved pasta water to stop the frying process and lower the heat to medium.
- Add chopped parsley, a bit more pasta water, and 2 tablespoons of the potato purée.
- Stir well to create a creamy, glossy sauce.
- Add the cooked linguine to the skillet.
- Toss well to coat the pasta evenly.
- Add more pasta water as needed to loosen the sauce and improve texture.
- Season with ground black pepper.
- Add grated Parmesan and a final drizzle of olive oil.
- Mix gently and serve immediately.