Aglio Olio and Peperoncino, with Arugula, Olive Oil and Garlic Pasta with Arugula

Aglio Olio and Peperoncino, with Arugula, Olive Oil and Garlic Pasta with Arugula

Aglio Olio and Peperoncino, with Arugula, Olive Oil and Garlic Pasta with Arugula, another variation on one of the “Classic” Italian pasta dishes; Pasta with Aglio, Olio and Peperoncino.   A dish using garlic, olive oil and hot pepper as it’s base.  This dish can be easily modified by using different “toppings”.  In this recipe, we are adding chopped arugula,  a peppery, crunchy enhancement.  Another example of taking this recipe to the next level is my  Linguini with Aglio, Olio, Peperoncino and Peppers.  Currently on the blog,  this is another version of the original, adding  mixed sweet peppers instead of arugula both dishes are great as “Meatless Monday” or vegetarian alternatives.

Linguini with Aglio, Olio, Peperoncino and Peppers

 

Whichever version the two are  delicious and are worth trying, Aglio Olio and Peperoncino, with Arugula, Olive Oil and Garlic Pasta with Arugula.  Let’s cook!

Aglio Olio and Peperoncino, with Arugula, Olive Oil and Garlic Pasta with Arugula

The "Classic" Agilo, Olio and Peperincino with the addition of crunchy, peppery arugula.

Prep Time 10 minutes
Servings 4

Ingredients

  • 1 lb Imported fettuccine, high quality
  • 8-10 Garlic cloves (to taste)
  • Red pepper flakes (to taste)
  • 2 cups Arugula, chopped
  • 1/2-3/4 cup Extra virgin olive oil
  • 3/4-1 cup Imported Parmesan Cheese
  • Sea salt and fresh ground pepper (to taste)

Instructions

  1. Crush, chop or thinly slice the garlic

    Wash and chop the arugula, set aside

  2. In a wok style skillet, large enough to finish off the pasta, add olive oil, garlic and red pepper flakes.  On a low heat, cook the garlic until it is lightly brown. Careful not to burn the garlic. Take off the heat until the fettuccine is ready to mix into the garlic

  3. In a pasta pot, bring water to a rolling boil, add sea salt and fettuccine.  Cook the fettuccine 1 minute less than indicated on the package for al dente

  4. When the fettuccine is ready, with a pasta fork, lift and drain (back into the pasta water) add to the garlic mixture, on a lively heat mix and stir the pasta until all oil garlic is incorporated, add the parmesan cheese, continue stirring the add the arugula mixing.  Adjust salt and pepper

    Aglio Olio and Peperoncino, with Arugula, Olive Oil and Garlic Pasta with Arugula
  5. Serve immediately 

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Buon Appetito!

Mickey

Here are a few more Vegetarian, “Meatless Monday ” pasta recipes to try

Cacio e Pepe, Spaghetti with Pecorino Romano and Freshly Ground Black Pepper

Cacio e Pepe, Spaghetti with Pecorino Romano and  Black Pepper

Garlic Tomato Sauce with Pici, a Pasta 

Garlic Tomato Sauce with Pici, a Pasta

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