Linguini with Jalepeno Pesto - Mario Batali
Recipe courtesy of Mario Batali. Every time I make this dish I wish I would've worn gloves. The pepper oil gets into your skin and is hard to wash out, but the dish is full of fresh flavors.
- 6 jalapeño peppers, cored and seeded
- 5 Serrano chilies, cored and seeded
- 1/2 medium red onion, finely diced
- 1/2 cup sliced blanched almonds
- 1 cup extra virgin olive oil
- salt, to taste
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 1 1/2 pounds trenette or thin linguine
- 1/2 cup fresh breadcrumbs, toasted
Preparation time 30mins
Cooking time 60mins
Adapted from foodrepublic.com
1. Place the jalapenos, serranos, onions, almonds, and olive oil in
a food processor and process until smooth.
2. Season with salt to taste.
1. Bring 8 quarts of water to a boil in a large pasta pot.
2. While the water is heating, combine the olive oil and the garlic
in a 12- to 14-inch saute pan, and saute over medium high heat until
3. 1 1/2 cups of the jalapeño pesto and bring to a simmer.
4. When the water comes to a boil, add 2 tablespoons salt.
5. Drop the trenette into the boiling water and cook for 1 minute less
than the package instructions indicate.
6. Just before the pasta is done, carefully ladle 1/4 cup of the cooking
water into the pan containing the jalapeño mixture.
7. Drain the pasta in a colander and add it to the jalapeño mixture.
8. Toss over medium heat for about 30 seconds, until nicely coated, and
then pour it into a warmed bowl.
9. Scatter the breadcrumbs over the top and serve immediately.