Pasta in 5 minutes … Aglio Olio Peperoncino ….. Defcon 1 Secret Weapon Recipe
March 19, 2010 in Uncategorized
This recipe is for bachelor blogger Lefty – he goes where no bachelor dare go before – straight into the kitchen. Lefty darling, as promised this is the pasta recipe that kicks A!!** …… this takes a Salticrack Month-End situation by the scruff of the neck and kicks to touch! If you have some spaghetti – a few chillis, some onion and garlic brother you are IN SERIOUS CHEFFIE BUSINESS ……… my home was often the first stop of my friend Mikey when he worked for the United Nations in Kosovo – he absolutely loves this simplest of simple pasta recipes. It’s the Italian flag on a plate …..
Wack this on the table and you will have housemates, girlfriends, boyfriends or your boss literally eating out of your hands. This is my DEFCON-1 secret weapon Lefty!! Your black Amex doesn’t even need to be drawn from its holster…. this is cheaper than a box of Salticrax bro.
When you have made this pasta and eaten it ………. you will probably want to donate limbs, organs, or your first born child to me as a small gesture of gratitude…. poems and song lyrics will be written about this one brother …..enjoy!
Ingredients:
4 chopped red chillis – pips and all
8 chopped spring onions – if you dont have use one medium sized normal onion or red onion
10 chopped cloves of garlic
a good handfull of finely chopped parsley
1 chicken stock cube
1 cup of olive oil
1 packet of spaghetti
This will serve 4 hungry people
Boil a large pot of salted water – bring it to a rolling boil
when it’s boiling its head off – add the packet of spaghetti and stir
Every minute or two – give the spags a stir – this will prevent the pasta
from sticking – don’t neglect pasta by not stirring it ….
In a nice large frying pan or pot – heat the olive oil to nice and hot
add the garlic – chili – spring onions and chicken stock cube and fry
until the garlic is starting to go a pale golden colour
by this time the pasta is ready – don’t drain in a colander like you would normally do
literally lift out forkfull of pasta – which is wet with the water and place it into
the frying pan with the garlic chili and onion int
Stir it well – coating all the pasta with the spicy olive oil
The pasta should be wet and saucy enough if you follow the above but
if you like you can take out a cup full of the pasta water and keep it handy
should anyones pasta be too dry for their liking.
Sprinkle with liberal lashings of parmesan cheese and
serve with loads of hot crusty bread
Buon Appetito!!!
xxx
jan
Mau said on March 19, 2010
Ah cool! Thanks Jan! I’ll definitely make this one next week! mwah!
tandy.sinclair said on March 19, 2010
one of the first pasta recipes I was given – and still a favourite
Collywolly said on March 19, 2010
Born Up A Tree Sista, love it!! This WILL be my supper Sunday night!! But Im still holding out for a partridge in a pear tree
) See you Sunday xxxxxxxxxx
janicetripepi said on March 19, 2010
Faaaaaaaaab … have a great weekend xxx jan’
janicetripepi said on March 19, 2010
Yeeeeebo yes …. can’t wait!!! A Domenica!! xx jan
janicetripepi said on March 19, 2010
The simplest is always the best hey … just can’t beat this one xxx jan
janicetripepi said on March 19, 2010
Thanks Cin …… me too xx jan
Zabwan said on March 19, 2010
just the name is enough to get me drooling, then the pics follow – how far away is lunch???
SO pleased to see i have been doing it right – scooping the pasta straight out the water and into the sauce – thanks xxx
janicetripepi said on March 19, 2010
That’s exactly right for this one – any pasta like this that u dont actually make a sauce for – u do that. You need that little bit of water to keep it all juicy. Thanks Z have a great weekend!!
janicetripepi said on March 19, 2010
PS: Expensive kisses!!! xx j
Kitchengirl said on March 19, 2010
Oh so simple, oh so tasty! love the name Jan xx
faridahb said on March 19, 2010
TEN cloves of garlic? Will i have any friends left after that other than my blog-babes? Sure looks worth the risk!
Ultimate tart said on March 19, 2010
more forno:)
dominique.brown said on March 19, 2010
Stun! My dad’s fav, topped off with a few prawns! Even living in Germany at the mo he’s managed to get the local Italian restaurant to produce this for his saturday lunch with a glass of chardy!
sharonsmit said on March 19, 2010
YUM YUM YUM!! need I say more?? Fabulous doll! xxx
TheCreativePot said on March 19, 2010
This looks superb Jan! I could definitely do with a BIG bowlful of that – complete with slurping noises.
pinkpolkadot said on March 19, 2010
Quick and hot!!! Love this recipe!
Enjoy the weekend, Jan!
janicetripepi said on March 19, 2010
Thanks Caro – kisses and squeezes to little Soss xxx jan
janicetripepi said on March 19, 2010
Hehehehe … we Italians just lova da garlic way too much – Fari you can adjust anything in this recipe – more chili less chili – more garlic less garlic etc. No recipe that i knowof has been carved in stone …. maybe some egyptian ones … lol thanks xxxx jan
janicetripepi said on March 19, 2010
Mmmmmmm ….. “forno” in Italian means oven ….. hot hot hot xxx jan
janicetripepi said on March 19, 2010
Faaaaaab – Nicks that’s the name of the game etc. you can play around with this recipe … prawns, some scallops, chicken livers, caviar ….. the combo’s are endless. I believe that cooking ANY meal is like painting a painting …. it’s a creation and should be totally free in construciton . Thanks for the visit have a great weekend xxx jan
janicetripepi said on March 19, 2010
Thanks angel xxx You started packing yet? xxx jan
janicetripepi said on March 19, 2010
Totally – my perfect food creation involves all the senses sight sound smell touch and taste ….yum xxxx jan
LessOfMe said on March 19, 2010
That’s going on my list too. Thanks Jan
janicetripepi said on March 19, 2010
Hey there sweetie – how u doing??? Thanks xxx jan
janicetripepi said on March 19, 2010
Thanks Pinks – going to the bloggers conference SOOOOOOOO EXCITED !!!!!! xxxx jan
LessOfMe said on March 19, 2010
I’m all good thanks. Just flying below the radar for a while
janicetripepi said on March 19, 2010
Kewl have a great weekend angel xx jan
yilmaz said on March 19, 2010
when you cook for me
Moonz said on March 21, 2010
WHat a stunning resep Jan. Jeez Leweeez! Thanks for sharing this.. .thanks for asking for it Lefty LOL
xxx
Hugs Jan. Enjoy the last day of the weekend
canda1 said on March 22, 2010
Amazing how such simplicity can be sooooo good!!! Have a great week Jan!! xxxx
Mau said on March 23, 2010
Jan, this one is absolutely awesome! Come take a look! Thanks!
bigbigjoe said on March 23, 2010
Looks great Jan, but also with a couple of extras that I don’t usually include- the spring onion, the chicken stock cube… I notice that you use chicken stock cubes quite a bit. Which brand do you prefer? Have you tried the new liquid stock concentrate from Nomu, called Fonds? Personally I reckon this is best with some turbid, peppery unfiltered first-pressing oil!
lesego.koketso said on March 23, 2010
its nice ive tried it last nite
sandravdw said on March 23, 2010
man…i love this pasta…so simple, yet I agree with you so effective…love the idea of the onions, i normally jst do chilli and garlic…so nect time def gonna try the onion…yum yum
homemadeheaven said on March 25, 2010
oh yes, I can see how that would work – divine, I can taste the garlic through the screen!
sardinesontoast said on March 25, 2010
You know just how to make my mouth water! I’m so putting this pasta on the menu at home tonight.
robjoubert said on March 25, 2010
Hey Janice, please do the pasta world a favour and upload this recipe to http://www.recipezaar.com. It is DELICIOUS!!!
janicetripepi said on March 30, 2010
Hi Rob – sorry this response is soooo overdue – i have been away in cape town …. Rob – i looked this morning now now and ;( i think the recipe u were referring to has gone – sorry, what pasta was it for – i am ALWAYS keen to try new pasta recipes – gotta keep my starving I-ties happy at home hehehe … sorry angel if u can send me a new link i promise to give the recipe a go xxxx jan
janicetripepi said on March 30, 2010
hey Kobus – good ol’ Aglio Olio Peperoncino, it’s pure p(l)easant pasta at it’s very best …. devunsh!!!! xxx jan
janicetripepi said on March 30, 2010
Hey Big Joe – sorry this reply is sooo late – been away in cape town – the chicken cube was my late mum-in- laws secret weapon and she always used chicken cubes NEVER beef stock cubes. I love to buy the imported Knorr Italian Cubes but they are getting very pricey (am waiting for the second bond on my home to be approved) – in a dish of this nature – yes, the stock cube just adds more flavour to the dish. You will notice that i use them even in a plain pasta sauce – locally i used the bog standard Knorr 24 pack from pick n pay! I have heard about the Nomu liquid stock and am trying to locate it in Durbs … i do make my own stock if u have a chicken carcasse – but i use soooooo much that i tend to keep it for special occassions. xxx jan
colleen_figg said on April 8, 2010
very nice recipe!
janicetripepi said on April 9, 2010
hey Rob – i couldn’t access it but i was a bit late i think … let me know what it was and i will give it a go! i am ALWAYS keen to try something new!!!! thanks for the visit angel xxx jan
janicetripepi said on April 9, 2010
Easy as anything – but i guarantee satisfaction !!!!!! xxxx thanks for the visit xxx jan