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INGREDIENTS

7 Jalapeno chiles
5 -(up to)
1 head Garlic ; (whole head)
1/2 c Cheap olive oil

Servings

INSTRUCTIONS

Aglio Olio Peperoncino (garlic oil with peppers) I offer a simple recipe which I have cooked about once a week for the last 12 years. Its a derivative of the Italian "Aglio Olio Peperoncino," garlic oil with peppers. ebanderson@ualr.edu 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 the garlic and peppers in about 1/2 cup of cheap olive oil (NOT extra- virgin; it cant take the heat). Saute to preference: practically raw, soft, or garlic turning golden. If you like the latter, give the garlic a head start on the peppers. Boil 1 lb dry pasta: spaghetti is traditional but shells or penne are good too. Start grating lots of Parmesan cheese. You know the rest: drain the pasta well, mix the pasta and oil mixture, pile on the cheese, eat. Hard-core heads will want to use habs, probably. Ive had good results with serranos and tiny Asian peppers. Just dont used dried; the dish needs the sweetness of fresh peppers, IMO. Note to the purists: this is a bastardization. Italians dont generally put Parmesan cheese on aglio olio, and would probably not cook with these types of hot peppers. Too bad. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Aglio Olio Peperoncino

7  Jalapeno chiles 
5  -(up to) 
1 head Garlic (whole head)
1/2 c Cheap olive oil

Aglio Olio Peperoncino (garlic oil with peppers)    I offer a simple recipe which I have cooked about once a week for the last  12 years. Its a derivative of the Italian "Aglio Olio Peperoncino," garlic  oil with peppers. <Eileen> ebanderson@ualr.edu    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 the  garlic and peppers in about 1/2 cup of cheap olive oil (NOT extra- virgin;  it cant take the heat). Saute to preference: practically raw, soft, or  garlic turning golden. If you like the latter, give the garlic a head start  on the peppers. Boil 1 lb dry pasta: spaghetti is traditional but shells or  penne are good too. Start grating lots of Parmesan cheese. You know the  rest: drain the pasta well, mix the pasta and oil mixture, pile on the  cheese, eat. Hard-core heads will want to use habs, probably. Ive had good  results with serranos and tiny Asian peppers. Just dont used dried; the  dish needs the sweetness of fresh peppers, IMO. Note to the purists: this  is a bastardization. Italians dont generally put Parmesan cheese on aglio  olio, and would probably not cook with these types of hot peppers. Too bad.    CHILE-HEADS ARCHIVES    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (60g)
Recipe Makes: 4

Calories: 265
Calories from Fat: 246 (93%)

Amt Per Serving		% DV

	Total Fat 27.3g	36 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 19.7g
	Polyunsanturated Fat 3g
Cholesterol 0mg		0 %
Sodium 2.3mg		0 %
Potassium 135.7mg		4 %
Total Carbohydrate 5.4g		2 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 3.8g
Protein 1.1g		2 %
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Calories per serving: 265

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