Re: [CH] Easy pasta sauce
Kristofer Blennow (kristofer@blennow.se)
Tue, 17 Nov 1998 18:36:33 +0100
On 17 Nov 98, AB Garbot wrote:
> Spaghetti Aglio, Olio e Peperoncino
> Heat olive oil and add the garlic - leave it whole and remove it
> before serving or finely chop it and leave it in. - Add the chile
> peppers and salt and pepper to taste and cook until garlic is
> golden brown.
Have to comment on this... :) I make this all the time... with
just olive oil, garlic, and chiles.
I recommend NOT heating the garlic until it browns... rather, heat
the oil, and put it on MINIMUM heat, so that you can't even see the
carlic bubbling. Just leave the garlic and the chiles in the warm oil
to "sweat" for maybe 15 minutes, and you will get a very fresh taste,
not as bitter as it gets when you brown it. I just leave everything
in there, to get to chew on the chile peels.
Agree that it is an excellent recipe, especially for a hungry and
lazy bachelor. ;)
And.... don't forget the parmegiano cheese. I don't salt until
serving... some salt grains on top of the plate gives the thing a
nice, rough taste.
- Kristofer