Monday, June 18, 2012
Pasta aglio olio e peperoncino
These are two of my favorite ingredients to cook with. And, as luck would have it, they add up to one excellent pasta recipe.
It does not get any simpler than this, folks. Except for olive oil and a little (optional) parsley, you are looking at the full ingredient list right here.
Aglio olio simply means garlic and oil. Alone they make for a very fine pasta sauce, but the addition of peperoncino (hot pepper) adds a nice kick.
Not that you need instruction, but here's how to make it.
Pasta aglio olio e peperonico
(Pasta with garlic, oil and hot pepper)
2 garlic cloves, sliced
1 dried hot pepper, crushed
3 Tbsp. extra virgin olive oil
1 Tbsp. fresh parsley
1/2 lb. pasta (spaghetti works well)
Pasta water as needed
Begin cooking the pasta in a well-salted pot of water. (Reserve about a cup of the water after the pasta is cooked.)
In a saucepan saute the garlic and pepper in the olive oil at low to medium heat until golden but not hard.
Add the cooked pasta and half a cup of pasta water to the saucepan and mix thoroughly at high heat until melded. (Add more water if needed, but it should not be watery.) Toss in the parsley and mix some more.
Serve with or without grated cheese.
I said it was simple, didn't I?