Manolis shares his delicious version of aglio olio e peperoncino. So good!

I am obsessed with pasta and I always try new combinations as I really enjoy improvising. The last 2 years, I have been a great fan of the most traditional Italian pasta recipe ‘aglio olio e peperoncino’ and based on that recipe, I always try to add ingredients to make something new. One of my best is aglio olio e peperoncino with zucchini and feta cheese. The recipe below is for 2 people:

1. Boil some water in a pot and add a tablespoon of salt.
2. Add the linguine (enough for 2) into the pot.
3. Cut 2 slices of garlic into thin pieces and one slice of dry or fresh chilli.
4. Cut one big (or 2 smaller) zucchini into shreds.
5. Add oil in a pan and fry the garlic with the chili until the garlic gets a bit of golden colour.
6. Add the zucchini in the pan and stir. After 3 minutes add a bit of white wine (Sauvignon Blanc) and then 2-3 big tablespoons of water from the pasta.
7. When the pasta is half ready, add it in the pan to be cooked with the sauce.
8. Add 100 grams of smashed feta cheese to the mix and cook for other 2-3 minutes and stir all together.
9. Serve and add the rest 100 grams of smashed feta cheese on top of the plates.