Post Pub Pasta – Linguine Aglio olio e peperoncino

pasta aglio olio e peperoncino

I try to give you lovely people a range of recipes, some new with unusual flavour combinations or ingredients, but sometimes I love to fall back on my old classics, and for me one of the most comforting and sustaining meals has always been this one. I first encountered it as a pennyless newly vegetarian student, and was smitten, it has seen me through those years, and has always been my “go to” dish.

With so few ingredients you can really make sure they are the best, and the real key is wonderful olive oil, so when I was recently gifted some Tuscan extra virgin olive oil and some salami from Garfagnana by an Italian colleague. I wanted to enjoy the emerald green oil in my favourite dish to do it justice. In the UK after a night out the usual dishes we go for are kebabs, pizza and burger van offerings, well this is what they have in Italy.

In a large flat bottomed frying pan start to warm over the lowest heat a thin layer of the best quality extra virgin olive oil, adding 3/4 plump garlic cloves finely sliced and a teaspoon of dried red chilli flakes, with seeds if you like a little heat. Cook some long pasta for a couple of people such as spaghetti or linguine as per the instructions to al dente, turn up the heat on the oil, and add a ladle full of the pasta water, as it bubbles it should start to emulsify.  Add the pasta and toss in the rich and flavourful oils.

Season with a pinch of sea salt and fresh ground black pepper, and if you can afford it some lovely parmesan or pecorino. I had mine with some thick slices of the salami and a glass of Primitivo.

pasta aglio olio e peperoncino

 

8 responses to this post.

  1. Posted by Christian on February 8, 2013 at 3:39 am

    Lovely, good job!

    Reply

  2. Beautiful pics! And I’m with Mad Dog: so funny to think of you, the king of grilled meats, as a vegetarian!

    Reply

  3. Funnily enough, pasta’s often my post pub grub of choice too. Add some chopped fresh chilli to the mix and maybe some sundried tomatoes, and I’m a happy camper. Love your pics too 🙂

    Reply

  4. That sounds delicious – somehow I can’t imagine you as a vegetarian 🙂

    Reply

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Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

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