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Aglio Olio e Peperoncino

A quick and tasty evening meal.

August 1, 2017

Aglio Olio e Peperoncino

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aGLIO oLIO E PEPERONCINO

ingredients for six
pasta 
500 to 600gm fettucine, spaghetti or linguine
aglio olio e peperoncino
300gm to 500gm zucchini
1 x large fresh red chilli
2 x medium cloves garlic
3 Tbsp extra virgin olive oil
150gm freshly grated Parmesan cheese
salt and pepper

method

  1. Place large saucepan of well salted water on high heat.
  2. Once boiling, add pasta and stir. Bring back to the boil and simmer with lid off. Time for about 13 minutes, or according to packet instructions. Stir a couple of times during cooking to avoid sticking.
  3. Meanwhile, prepare aglio olio e peperoncino. Top and tail zucchinis. Cut in half or into thirds if very long. Cut each piece into 2.5mm fine julienne strips (use a mandolin for ease).
  4. Remove seeds and membranes from chilli and finely chop.
  5. Peel garlic and finely chop or crush.
  6. When pasta has only a couple of minutes to complete cooking, pre-heat large frying pan over medium high heat.
  7. Add olive oil.
  8. Once warmed through, add zucchinis, chilli and garlic. Cook for a couple of minutes, tossing occasionally, until zucchini is just cooked.
  9. Drain pasta and replace into warm pan.
  10. Tip chilli mix into pasta a nd stir through using tongs to evenly disptribute and coat pasta. Stir through half parmensan.
  11. Place into Mix through fettuccine, add a little salt and pepper to taste and half grated parmesan.
  12. Serve immediately scattered with remaining parmesan.

cooks notes:

  • The secret to making this dish outstandingly delicious is the choice of ingredients; if you are not making your own pasta spend a few extra dollars to purchase good quality spaghetti such as Martelli.
  • Fresh extra virgin olive oil is essential (buy local from an oil producer with a good name). We use Jingilli Devine in class as our everyday EVOO.
  • If wanting to add meat to this recipe, pan fry bacon or serve with prosciutto slices twirled on top.
  • Omit zucchini to revert to the classic dish.
  • Add more or less zuchini as liked.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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