Recipe - Aglio Olio Peperoncino

1 Head garlic (whole head;
not 1 clove)
5 (up to)
7 Jalapeno chiles
One half cup 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. Eileen ebanderson@ualr.edu

Put pasta water on to boil. Peel and slice the cloves of one head of
garlic. Slice 57 jalapenos into rounds. I leave the seeds in. Saute the
garlic and peppers in about One half 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 pound 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. Hardcore 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.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.