Aglio Olio Peperoncino

Title:
Aglio Olio Peperoncino

Yield:
4 Servings

Categories:
Sauce




Ingredients:





     1    Head garlic (whole head;


          -not 1 clove)


     5    -(up to)


     7    Jalapeno chiles


   1/2 c  Cheap olive oil






 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. 
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.