Prepare your vegetables: slice the garlic, onion and radish thin. Slice the red chili into thin rounds and cut the sugar snap peas/snow peas in half.

Prepare the boiling water for the pasta. When it boils, add about 2 tsp salt to to the water and boil the pasta. Meanwhile we'll prepare the peperoncino sauce.

Heat oil in a large frying pan and add the garlic.

Fry garlic until aromatic and turning slightly golden, then add the sliced onions and hot chili. Saute lightly for 1-2 minutes.

Add the snap peas and the radish. Saute until the snap peas turn bright green. If the pasta hasn't finished yet, turn off the heat and wait until it's done.

When pasta is done, save about 1/2 cup of the boiling water and set aside. Drain the pasta.

Add the drained pasta to the frying pan along with about 1/2 tsp of salt and a couple splashes of the boiling water from the pasta. Mix well until the vegetables and pasta are well combined.

Divide onto serving platters and enjoy!