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. (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.

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