Schwartz Garlic Pepper, 45g

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Garlic:Fresh garlic is best. You could even use garlic that bottled minced garlic. I used fresh and cut the cloves into big slices. If using fresh, you'll use between 5-10 cloves (depending on how big the cloves are and how much garlic you like...we used 6). Salt the water: Once the water is boiling, add the salt. If using one pound of pasta, use 1.5 tablespoons of salt. Do not use less than that. You may think it's too much salt, but it really isn't. And if you don't properly salt the cooking water, you'll have a very bland pasta. Looking for different ways to eat these veggies throughout the week? Here are some of my favorite ideas! ONION: use only red onion, sweeter than its counterparts, and make sure it’s fresh and firm. If you don’t have a nice red onion, just skip it. Slowly cook the peppers to magnify their flavor, don’t rush this step. Keep an eye on the pan, stir frequently, and add a touch of water if needed.

In Italy spaghetti aglio e olio is also called spaghetti aglio olio e peperoncino, or the spaghettata di mezzanotte. Peperoncino is the red hot chili peppers.We never serve it with grated Parmigiano-Reggiano, but you will find some regions of Italy do serve it with some grated pecorino. Are red pepper flakes same thing as chili flakes? I can't even remember when I first learned how to make it. It's one of the first recipes I made on my own. Since it is so simple to make, once you learn how to make it, you'll add this to your pasta repertoire. If you are cooking for someone with special dietary needs this dish meets many requirements and can be easily modified to comply with many others. Here is a run down on how you can use this recipe.

Cook the pasta until it's just before al dente (set a timer for 1 minute less than the cooking time on the pasta instructions so you don't forget ). Reserve a 1/2 cup of starchy pasta water. Choose one, or load it up with a few for a feast! You can use options from both lists to come up with a great well rounded meal. Recipe Tips

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Serve with freshly grated parmesan cheese for more delicious salty flavor, (if you don’t keep it vegan), or with crusty pesto bread or panini bread, and make your taste buds happy! 🙂 List of the ingredients

Use precut veggies– You can either prep your veggies ahead, up to 48 hours in advance, or find pre-cut peppers and onions in the produce section in many nicer grocery stores. This can cut the prep time in half! The dreamy part of the recipe is the garlic. It has to be cooked until it's golden. If they're too light, they're raw and crunchy, too dark, they will be bitter. Some of the starchy pasta water is what helps to bring the lovely sauce together. Garlic prawn/shrimp is a staple stir-fry for both Asian and Western households. Every country and family has its own version of it. Spanish, Italian, and English butter garlic prawns is usually seasoned with simple salt, pepper, a dash of white wine, lemon juice, and parsley. Chinese-style garlic prawns is seasoned with soy sauce, Chinese cooking wine, garlic, and spring onions. Thai garlic prawns is seasoned with chillies, sugar, fish sauce, or soy sauce. Indian butter garlic prawns is spiced up with crushed chilli flakes, and coriander. Yes, it is. Take a trip to Naples and you will see it added to this pasta dish. Actually, if you go around different parts of Italy, you'll see parsley added to it. It's your choice to add some, or not. If you do decide to use it, use the Italian parsley. Should you serve aglio e olio with Parmigiano (or parmesan) cheese? PARMESAN CHEESE (optional): adds extra umami flavor and saltiness. You can also swap parmesan for crumbled feta, mozzarella pearls or goat cheese, they go so well with peppers.Dairy Free- This recipe as written is not dairy free, however, to make it dairy free all you need to do is omit the cheese at the end! This homemade garlic pepper seasoning is so versatile that you’ll be reaching for it every day (and it is so much better than store bought)! I’ve grown up eating all sort of pasta dishes and I’m still a massive pasta lover as you can see! Below you’ll find some of my popular collections of pasta recipes: If the peppers and onions are starting to burn, turn down the heat on your stovetop just a little and adjust from there. We want caramelized peppers and onions, not burned peppers and onions. Crushed red pepper flakes:When you get your hands on peperoncini (red hot chili peppers) at any produce market (depending if you're in the States, you could use another type of red hot pepper), grab them, and make this pasta! My Calabrian mother-in-law gives us jars of them that she preserves in Italy every summer (amazingly hot!). In place of fresh, use crushed red pepper flakes.