Rude Oily Pasta

By aiati

Recipe courtesy of Biker Billy's freeway-a-Fire Cookbook. by Bill Hufnagle

Ingredients

• 3 tablespoons dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 cup boiling water
• 1/2 cup extra virgin olive oil
• 1 medium onion, minced
• 3 jalepeno peppers, stemmed seeded and minced
• 1/4 cup minced fresh garlic, or more to taste
• 3/4 cup pignoli nuts (about 3 ounces)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pound angel hair pasta
• Freshly grated parmesan cheese

Details

Servings 4
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

1. Place the parsley, oregano, and basil in a small bowl and cover with the boiling water. Allow to cool to room temperature.

2. Fill a large pot with water and bring to a boil over high heat.

3. Heat the olive oil in a small saute pan over medium heat. Add the onion and jalapenos and cook until the onion is tender, 3-5 minutes. Add the garlic and pignoli nuts and cook until the garlic just begins to brown, 2-3 minutes. add the rehydrated herbs with the soaking water, salt adn black pepper, reduce the heat to low and simmer for 2-3 minutes, stirring often.

4. Cook the pasta until al dente. Rinse with hot water to remove excess starch. Allow the pasta to drain thoroughly.

5. Place the pasta in a large serving bowl. Cover with teh sauce, add the cheese (if you like), toss well and serve immediately.