Friday, July 17, 2009

Chef Chuck's Linguine and Garlic

Linguine Aglio Olio e Peperoncino

Pasta, garlic and peppers is a flavorful, quick and easy recipe to make. These ingredients are all homegrown from my garden which makes this dish close to my heart. All the flavors of Italy. I used red nubian garlic, which has a wonderful sweetness to it. I infused the oil with stromboli hot chile peppers, which originited from one of the great islands, any hot pepper will work.

Pasta and Garlic
1/2 pound pasta
4 garlic cloves, minced
4 tablespoons olive oil
red hot pepper flakes
salt and pepper to taste
parmigiano cheese, grated
2 stromboli peppers, whole

In a large pot of heavily salted boiling water, cook pasta of your choice till al dente. During the last minute of cooking the pasta, in a frying pan heat olive oil on medium heat. Add garlic, peppers and pepper flakes to infuse the oil, stir for 30 seconds to 1 minute, be careful not to burn the garlic. Add cooked pasta to oil, season with more red hot pepper flakes, salt and pepper. Grate parmigiano cheese over the dish, serves 2.


  1. Lovely & so yummie! i just gave you 2 awards: please come over at my blog & pick them up!!

    Why?? You can read it there!

  2. It's amazing how you can cook up a great meal with so few ingredients.

  3. Thanks Ciao Chow Linda, I sense the same from you! :)