Aglio, Olio, Peperoncino and Peppers, Oh My!

A classic pasta dish in Italy, loved by all, quick, easy and made with few ingredients, Aglio, Olio e Peperoncino (Garlic, Olive oil and Hot Pepper).   It is hard to believe a plate so simple can be so full of flavor. For a different twist,  I added sweet peppers to the original recipe.  Nothing could be better to serve on a quiet Saturday night, open a bottle of red wine and your all set!  Lets cook!!

Linguini with Aglio, Olio, Peperoncino and Sweet Peppers

  • Servings: 4
  • Difficulty: easy
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Simple yet flavorful,  this pasta dish is always a big hit

Ingredients

1 lb imported linguine or spaghetti

3 cups of mixed sweet peppers, red and yellow finely diced

6 large cloves of garlic, finely chopped or pressed

6 tbls extra virgin olive oil

1 hot pepper chopped *heat index as you prefer, note this is a spicy, snappy dish

2 tbls fresh flat leaf parsley finely chopped

3/4 cup Parmesan Reggiano cheese

Sea salt and fresh ground pepper to taste

Directions

    -Fill a pasta pot with water and bring to a boil while you prepare the sauce

    -Add the olive oil, garlic and hot pepper in a wok style skillet large enough to finish off your linguine, on low heat lightly brown the garlic

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  • When the garlic is lightly brown, add the sweet peppers, stirring on a medium heat until the peppers start to break down and soften, add salt and freshly ground pepper
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    -Add the parsley, at this point you can take the sauce off the heat while you wait for your linguine

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    -Add sea salt to the boiling water then add your package of linguine

    -Cook your linguine 1 minute less than package indicates, you will finish it off with the pepper sauce

    -With a spaghetti fork, lift the linguine out of its water, draining as you lift, and mix into the pepper sauce, on a lively heat continue mixing.  Once the linguine is in the pan, add the parmesan cheese, mix well, then serve

Buon Appetito

Mickey

 

 

Rigatoni Amatriciana in Bianco

Yesterday while lunching at Harry’s Bar, one of the most famous restaurants in Venice, I opened the menu and saw something that I have wanted to make forever, Amatriciana in Bianco.

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This recipe is  similar to a recipe I shared with you  a while ago on the blog, Bucatini Amatriciana.   Today’s version,  apart from using Rigatoni,  is made without any tomato.   I like to think of it as a cross between an Amatriciana and a Cacio e Pepe,  you get the bacon onion fusion, along with the creaminess of the Pecorino Romano….It is yummy and easy, try it and  let me know what you think!!!!

Rigatoni Amatriciana in Bianco...Rigatoni with Spicy Bacon Sauce

  • Servings: 2-3
  • Difficulty: easy
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A little spicy, creamy and yummy….Fast and easy to make

Ingredients

3/4 lb of Rigatoni

3/4 cup pancetta, guanciale, or center cut bacon chopped into 1/4 inch pieces

3/4 cup of finely chopped sweet yellow onion

3/4 cup of Imported Pecorino Romano Cheese

3 tablespoons of extra virgin olive oil

Hot Pepper flakes or fresh red hot pepper to taste

Sea Salt and fresh ground black pepper to taste

Ingredients

Directions

-Put your pasta pot on to boil

-In a wok style pan, add the olive oil, the hot pepper, pancetta, and the chopped onion.  On a medium low, heat render the pancetta and saute the onions until they are both golden…. being very careful not to burn the onions.  My personal preference, I like my bacon or pancetta slightly crunchy, others  like it lightly cooked, you decide by taste.IMG_1013.JPG

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-When water boils, add the sea salt, then the rigatoni, stir.  Time the pasta for 1 minute less than the  package indicates see Pasta 101… reserve the pasta water

-With a slotted spoon, add the rigatoni to the cooked pancetta onion mixture and on a medium heat stir the mixture,  add the cheese and if necessary for creaminess, add a little of the pasta water. Stir over the heat to incorporate all the ingredients.IMG_1018

-When finished stirring, the sauce should be smooth and creamy.IMG_1020

-Serve hot, if desired add more Pecorino Cheese and ground black pepper

Buon Appetito!!

 

 

Tangy Grilled Chicken Tenders in a Garlic, Basil Lemon Oil Marinade

I came up this fast marinade about a year ago when I had chicken breast tenders and little time to prepare dinner…  They are spicy and tangy,  as you bite into them you taste all the different marinade elements.  The trick is to pleat the chicken breasts when you skewer them to capture the garlic, basil, hot pepper and scallion in the pockets so when you grill them all the flavors come out.

Tangy Chicken Tenders in a Garlic, Basil, Lemon Oil Marinade

  • Servings: 2-3
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Easy, flavorful grilled chicken  breast alternative

Ingredients

1 lb Chicken Breast filets (tenders)

2 tbls extra virgin olive oil

the juice of 2 lemons

1 scallion diced

1 tbls balsamic vinegar

1 mild to med hot pepper sliced thinly (to taste)

2 large garlic cloves sliced thinly (you want the garlic to grill easily so slice it thin)

handful of fresh basil leaves chopped

Chicken Spice mix to taste  (Grill mates Montreal Chicken works!)

Directions

-In a dish large enough for the chicken breasts add the chicken breasts, lemon juice, olive oil, balsamic vinegar, thinly slice pepper and garlic, diced scallion, basil leaves chopped, along with the spice mix.  Mix well and let sit for at least 20 minutesIMG_0124.JPG

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-Skewer the Breasts in a manner which allows you to keep the garlic, pepper inside the chicken (this gets a little tricky with tenders, if you use regular thin cut breasts you can roll the mix inside before inserting the skewer)

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-Place the chicken skewer on a preheated grill  direct heat medium low until golden brown and cooked through the middle.

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-They are not the prettiest, but they are yummy!!!

Buon Appetito!!