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Fettuccini Aglio e Olio

PIN IT GATHER THE GOODS Yield: 2 servings 1 pound Italian hot peppers 1/4 cup olive oil 8 ounces fettuccini (Dececco) Kosher salt to taste 3 tablespoons butter 8 cloves garlic, grated 2 tablespoons tomato paste 1/2 cup reserved pasta water 1/2 cup grated Pecorino Romano (Locatelli) MAKE IT In a large saute pan over…

PIN IT

GATHER THE GOODS

Yield: 2 servings

1 pound Italian hot peppers

1/4 cup olive oil

8 ounces fettuccini (Dececco)

Kosher salt to taste

3 tablespoons butter

8 cloves garlic, grated

2 tablespoons tomato paste

1/2 cup reserved pasta water

1/2 cup grated Pecorino Romano (Locatelli)

MAKE IT

  1. In a large saute pan over medium high heat add oil and peppers. Cover with a splatter screen to avoid oil splatter. Allow to cook for about 15 to 20 minutes over medium heat until the peppers are golden and tender, flipping halfway through. Remove the peppers and reserve the oil.

  2. Bring a large pot of water to a boil. Add the fettuccine and salt.

  3. While the pasta cooks: In the pan with pepper oil over medium heat add the butter to melt. Once melted add the garlic and stir into the butter. Cook for about 2 to 3 minutes until aromatic.

  4. Add the tomato paste and stir into the garlic butter mixture. Cook the tomato paste for 2 minutes or until it starts to caramelize slightly (your nose will be the best indicator of this).

  5. Once the pasta is done add it right into the pan with the pasta water. Add the cheese right on top of the hot pasta. Gently stir the pasta into the sauce until it emulsifies, and forms a glossy sauce on every strand of pasta.

  6. Serve right away with more grated cheese. Mangia!

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20 Comments

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