Pepperoncini Pasta (Aglio Olio)

Garlic, red pepper and good olive oil makes this pasta special - great with grilled or roasted meats & seafood.

rustic bread slices & olive oil
1 pound spaghetti, or linguini
approx 6 TBS extra virgin olive oil, as needed
1/4 cup pressed garlic
3/4 tsp. red pepper flakes
1/3 cup chopped fresh parsley leaves
1-2 tsp. fresh lemon juice
sea salt and pepper
coarsely grated Parmigiano-Reggiano

Brush a few slices of rustic bread with olive oil and then cube. Place on a cookie sheet and toast in a 350-degree oven until dried and lightly browned. Reserve.

Boil pasta in 4 quarts of salted water and cook to al dente. Drain, reserving at least 1/2-cup pasta cooking water.

Meanwhile, combine 3 TBS oil, 3 TBS garlic and 1/2 tsp. salt in a large, heavy, non-stick pot; cook over very low heat, stirring regularly, until garlic is a dirty blonde color. Remove from heat. Add remaining fresh garlic, red pepper, parsley, lemon juice and 2-3 TBS pasta cooking water to skillet and stir well.

Toss pasta in cooked garlic medley, drizzling with a great olive oil and splashing with more pasta water as needed. Taste and adjust for salt and pepper. Transfer to serving bowls and sprinkle with Parmigiano-Reggiano and bread cubes. Can also be garnished with lemon zest.

Perfect accompaniments: grilled steak or pork loin, grilled salmon, roast chicken, tomato concassée or sliced tomatoes, salad, sautéed greens.

If you'd like more delicious recipes and wine pairings, join my newsletter.

Visit 's wine and food blog Tony's Market.

If you liked this recipe, you may also like these vegetables & salads and wine recipe pairings:

Return to recipe homepage.