Recipe Review - Aglio Oilio E Peperoncino - p.88, A Taste of Vegetarian

[cecilia]

I tasted this at cooking class during the week and it is a really zingy, refreshing sauce for pasta from Northern Italy.  One tip the demonstrator (Angie Fortuna) passed on was to make sure the wine is at room temperature.  Parsley, chilli, garlic, wine - what's not to love?  Try to as a change from the usual tomato-based pasta sauces.  5/5

[cecilia]

Just watching Ready Steady Cook and Massimo Mele is cooking this recipe with a twist - added pine nuts and parsley - http://readysteadycook.ten.com.au/7549.htm.

[fundj&e]

made it last night, i added prawn and a few pieces of Basa (fish)

i did cook the pasta in the TM but not the sauce

i have always thought it was from the south of italy

[cecilia]

Fundj, I heard it was from Abruzzo, so I guess whether it's north or south depends on your perspective.  Thank you for making me pay more attention.    Thanks too for your other tweaks.

[baf65]

I make this at least once a week...I love it...soooo tasty and so easy to make
the kids love it too, but without the wine and chilli!