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Recipe Name: Aglio Olio Peperoncino Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Head garlic, whole head
not 1 clove
5 up to
7 Jalapeno chiles
1/2 Cup(s) Cheap olive oil
Directions:
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 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 extravirgin; 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.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 166
Calories From Fat: 20
Total Fat: 2.1g
Cholesterol: 2.6mg
Sodium: 3106.6mg
Potassium: 398.6mg
Carbohydrates: 22.6g
Fiber: 1g
Sugar: 3.5g
Protein: 13.4g


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