I was cleaning up around my apartment this morning and I noticed that I still had all these peppers left over from cooking dinner the other night. I was trying to figure out ways to use them up, so after playing around in the kitchen a little bit I came up with an awesome pasta recipe that I think would make a lovely dinner for two (presuming you’re the type of person that is looking for really easy ways to impress members of the opposite sex with your kitchen skills).
I’m gonna eat UR HAIR!!!!
Angel Hair with Garlic and Peppers (for 2)
1/2 a package of angel hair pasta
6-8 cloves of garlic
4 sweet cherry peppers (from a jar)
2 pepperoncini (from a jar)
3-5 tbsp olive oil
1/3 cup white wine (or sauterne cooking wine)
salt and pepper
parmesan (optional, but cheese comes in blocks, not cans you cheap bastard)
Put a pot of salted water big enough to fit your pasta in on to boil. Put the olive in a medium skillet on medium heat. Peel and crush the garlic clove (I usually use the broad side of my knife for crushing) and throw them in the oil. While you let the garlic simmer for a couple of minutes chop the tops off of the peppers and pepperoncini and slice them in half. Scoop out the seeds and then halve them all again (that’s quarters now, in case you weren’t paying attention). Add the peppers and pepperoncini to the garlic and sautee it for just a minute. When the peppers look like they’re starting to cook, add the wine. Let it simmer.
Your water should be boiling right about now, so add the pasta and cook it for about 5 minutes. Don’t worry about the peppers and garlic. They’re simmering and that’s all they need to do. If the wine cooks off to fast, turn the heat down a little bit and add more wine. You don’t want it to be wet, but you don’t want it to burn either. Ideally, by the time the pasta is done you should have cooked off almost all of the wine.
Drain the pasta and put it back in the pot. Dump the whole pan of garlic and peppers into the pasta and get as much of the oil and juice out of there as you can. Toss it all around. Salt and pepper to taste and serve topped with parmesan if you’d like.