Aglio Olio Peperoncino Recipe
Ingredients
- 1 head garlic (whole head, not 1 clove)
- 5 x -(up to)
- 7 x Jalapeno chiles
- 1/2 c. Cheap extra virgin olive oil
Directions
- Aglio Olio Peperoncino (garlic oil with peppers)
- I offer a simple recipe that 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) [email protected]
- 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/fry the garlic and peppers in about 1/2 c. of cheap extra virgin olive oil (NOT extra- virgin; it cannot take the heat). Saute/fry to preference: practically raw, soft, or possibly garlic turning golden brown. If desired the latter, give the garlic a head start on the peppers. Boil 1 lb dry pasta: spaghetti is traditional but shells or possibly penne are good too. Start grating lots of Parmesan cheese. You know the rest: drain the pasta well, mix the pasta and oil mix, 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 do not used dry; the dish needs the sweetness of fresh peppers, IMO. Note to the purists: this is a bastardization. Italians do not generally put Parmesan cheese on aglio olio, and would probably not cook with these types of warm peppers. Too bad.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2g | |
| Calories 4 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 10mg | 0% |
| Total Carbs 0.86g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.17g | 0% |
