Linguini with Aglio, Olio and Peperoncino, a classic pasta dish in Italy, loved by all, quick, easy and made with few ingredients, Aglio, Olio e Peperoncino (Garlic, Olive oil and Hot Pepper). It is hard to believe a plate so simple can be so full of flavor. For a different twist, I added sweet peppers to the original recipe. I am calling this recipe, Linguini with Aglio, Olio, Peperoncino and Peppers. Nothing could be better to serve on a quiet Saturday night, open a bottle of red wine and your all set! Lets cook!!
Linguini with Aglio, Olio, Peperoncino and Peppers
Simple yet flavorful, this pasta dish is always a big hit
Ingredients
1 lb imported linguine or spaghetti
3 cups of mixed sweet peppers, red and yellow finely diced
6 large cloves of garlic, finely chopped or pressed
6 tbls extra virgin olive oil
1 hot pepper chopped *heat index as you prefer, note this is a spicy, snappy dish
2 tbls fresh flat leaf parsley finely chopped
3/4 cup Parmesan Reggiano cheese
Sea salt and fresh ground pepper to taste
Directions
- When the garlic is lightly brown, add the sweet peppers, stirring on a medium heat until the peppers start to break down and soften, add salt and freshly ground pepper
-Fill a pasta pot with water and bring to a boil while you prepare the sauce
-Add the olive oil, garlic and hot pepper in a wok style skillet large enough to finish off your linguine, on low heat lightly brown the garlic
-Add the parsley, at this point you can take the sauce off the heat while you wait for your linguine
-Add sea salt to the boiling water then add your package of linguine
-Cook your linguine 1 minute less than package indicates, you will finish it off with the pepper sauce
-With a spaghetti fork, lift the linguine out of its water, draining as you lift, and mix into the pepper sauce, on a lively heat continue mixing. Once the linguine is in the pan, add the parmesan cheese, mix well, then serve
Buon Appetito
Mickey
Looks delicious!