Pasta: Pasta Aglio Olio e Peperoncino

posted by Foodie49 01-08-102 8:28 PM

From Nick Stellino
Pasta Aglio Olio e Peperoncino

3 quarts water
1/2 cup olive oil
10 average sized garlic cloves, minced
1/4 tsp salt
1/4 tsp red pepper flakes
3 tbsp chopped fresh parsley
1 pound spaghetti
3 tbsp grated Romano or Parmesan cheese

In large stockpot, bring the water to a boil.

Pour the oil into a large saute pan set on medium heat and cook the garlic until it starts to sizzle, about 3 minutes. Be careful not to let it turn brown. Remove from the heat and add the salt, red pepper flakes and half the parsley. Set aside.

Add the pasta to the boiling water and cook according to package directions. Drain well and return pasta to the pot. Pour the sauce over the pasta, add the remaining parsley and cook over medium heat, stirring well to coat the pasta with the sauce, about 3 minutes. Turn off the heat, add the cheese and toss to distribute the ingredients.

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