Sunday, November 29, 2015

Spaghetti Aglio, Olio, e Peperoncino (Spicy Spaghetti)

With all of the cooking most people probably did this week, I thought I'd post a quick, easy recipe. This pasta is completely unlike what most of us had for Thanksgiving, cooks up in 15 minutes, and is very satisfying. It's the kind of pasta that you can throw together on a busy weeknight, when you barely have energy to turn on the stove, let alone prep and prepare a full dinner. The sauce is simple, and cooks up in the time that it takes to boil the pasta. 
Spaghetti with oil, garlic, and peppers is the literal translation. If you like spicy things, you will love this warming pasta dish. Most likely you have the ingredients on hand right now, it's so simple. 

This recipe feeds 4 as a side, or two as a main course. 


1/2 pound of dried spaghetti (or another shape)
2 jalapeno peppers
3 cloves garlic, chopped
1 tsp red pepper flakes
3 tbsp extra virgin olive oil, divided
1/2 tsp sea salt
1/2 tsp black pepper 
1/4 cup white wine or vermouth
parmesan cheese
bread crumbs, toasted

Set water on to boil for pasta. While that's heating up, chop your peppers, being careful to discard the seeds. Place the peppers into a small food processor with 1 tbsp of the olive oil, and pulse until it is a fine paste. 

Cook the pasta. While it is cooking, heat the remaining olive oil in a deep frying pan, and add the garlic. Once it starts to mellow (about 2 minutes, stir to keep from burning), add the pepper paste and spices to the pan, allowing the peppers and garlic to meld. Deglaze the pan with the wine. 

Drain the pasta and add it to the pan of hot, peppered oil, stirring to coat the pasta with the spicy sauce. 

Serve hot, and sprinkle cheese and bread crumbs as condiments. Add more black and crushed red pepper, if desired. 

November 29, 2015 / by / 0 Comments

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