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Fedelini with Garlic, Olive Oil and Hot Peppers
Fedelini with Garlic, Olive Oil and Hot Peppers
by tomjcosta
1/2 c extra virgin olive oil
4 cloves garlic (whole)
2 tomatoes (chopped)
1/4 c chicken broth
1 c pecorino romano cheese (grated)
1/2 sweet onion (chopped)
5 hot banana peppers (sliced crosswise in 1 inch pieces)
4 leaves fresh basil (snipped into ribbons)
1 lb fedelini, linguini fini or spaghettini pasta
- Prepare the pasta to al dente according to package instructions.
- In a large saucepan, saute the whole garlic cloves and olive oil over medium high heat until caramelized to a golden brown, about 4 minutes. It is best to tilt the pan to fully submerge the whole cloves in the oil. This will give you the best caramelization.
- Add onions and saute until translucent, about 4 minutes
- Add hot peppers and saute until softened, about 4 minutes
- Add chicken broth and tomatoe and simmer to reduce, about 5 minutes
- Transfer pasta from pot with pasta tongs directly to saucepan (do not strain). Mix to coat evenly.
- Add pecorino and basil and serve.