Aglio Olio Peperoncino Recipe

  1. Aglio Olio Peperoncino (garlic oil with peppers)
  2. I offer a simple recipe that I have cooked about once a week for the last 12 years.
  3. It's a derivative of the Italian "Aglio Olio Peperoncino," garlic oil with peppers.
  4. (Eileen) email protected/*
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  6. Put pasta water on to boil.
  7. Peel and slice the cloves of one head of garlic.
  8. Slice 5-7 jalapenos into rounds.
  9. I leave the seeds in.
  10. 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).
  11. Saute/fry to preference: practically raw, soft, or possibly garlic turning golden brown.
  12. If desired the latter, give the garlic a head start on the peppers.
  13. Boil 1 lb dry pasta: spaghetti is traditional but shells or possibly penne are good too.
  14. Start grating lots of Parmesan cheese.
  15. You know the rest: drain the pasta well, mix the pasta and oil mix, pile on the cheese, eat.
  16. Hard-core heads will want to use habs, probably.
  17. I've had good results with serranos and tiny Asian peppers.
  18. Just do not used dry; the dish needs the sweetness of fresh peppers, IMO.
  19. Note to the purists: this is a bastardization.
  20. Italians do not generally put Parmesan cheese on aglio olio, and would probably not cook with these types of warm peppers.
  21. Too bad.

garlic, chiles, olive oil

Taken from cookeatshare.com/recipes/aglio-olio-peperoncino-62705 (may not work)

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