Aglio Olio Peperoncino (garlic oil with peppers)
I offer a simple recipe which I have cooked about once a week for the last
12 years. It's a derivative of the Italian "Aglio Olio Peperoncino," garlic
oil with peppers. <Eileen> ebanderson@ualr.edu
Put pasta water on to boil. Peel and slice the cloves of one head of
garlic. Slice 5-7 jalapenos into rounds. I leave the seeds in. Saute the
garlic and peppers in about 1/2 cup of cheap olive oil (NOT extra- virgin;
it can't take the heat). Saute to preference: practically raw, soft, or
garlic turning golden. If you like the latter, give the garlic a head start
on the peppers. Boil 1 lb dry pasta: spaghetti is traditional but shells or
penne are good too. Start grating lots of Parmesan cheese. You know the
rest: drain the pasta well, mix the pasta and oil mixture, pile on the
cheese, eat. Hard-core heads will want to use habs, probably. I've had good
results with serranos and tiny Asian peppers. Just don't used dried; the
dish needs the sweetness of fresh peppers, IMO. Note to the purists: this
is a bastardization. Italians don't generally put Parmesan cheese on aglio
olio, and would probably not cook with these types of hot peppers. Too bad.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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