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["Aglio Olio Peperoncino (garlic oil with peppers)", "I offer a simple recipe that 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) [email protected]/* <!", "[CDATA[ */!function(t,e,r,n,c,a,p){try{t=document.currentScript||function(){for(t=document.getElementsByTagName('script'),e=t.length;e--;)if(t[e].getAttribute('data-cfhash'))return t[e]}();if(t&&(c=t.previousSibling)){p=t.parentNode;if(a=c.getAttribute('data-cfemail')){for(e='',r='0x'+a.substr(0,2)|0,n=2;a.length-n;n+=2)e+='%'+('0'+('0x'+a.substr(n,2)^r).toString(16)).slice(-2);p.replaceChild(document.createTextNode(decodeURIComponent(e)),c)}p.removeChild(t)}}catch(u){}}()/* ]]> */", "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/fry the garlic and peppers in about 1/2 c. of cheap extra virgin olive oil (NOT extra- virgin; it cannot take the heat).", "Saute/fry to preference: practically raw, soft, or possibly garlic turning golden brown.", "If desired the latter, give the garlic a head start on the peppers.", "Boil 1 lb dry pasta: spaghetti is traditional but shells or possibly penne are good too.", "Start grating lots of Parmesan cheese.", "You know the rest: drain the pasta well, mix the pasta and oil mix, 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 do not used dry; the dish needs the sweetness of fresh peppers, IMO.", "Note to the purists: this is a bastardization.", "Italians do not generally put Parmesan cheese on aglio olio, and would probably not cook with these types of warm peppers.", "Too bad."]
