Emilio's Angel Hair Pasta / Capellini d'Angeli d'Emilio
Emilio Maddaloni dishes up his Italian heritage every day in the foods he prepares for his customers. Walking into his store in Portsmouth, New Hampshire, with the stand-up lunch bar is a true leap back in time when things were simple, friendships meant more than schedules, and lunchtime stretched into hours of conversation – just remembering.
Emilio often makes the meatless dishes of his childhood, which his mother created from nothing and are today the most popular with his clientele. One of his specialties is his mother’s angel hair pasta with anchovies, which he further enlivens with jalapeÃ±o peppers. Not only is this dish very tasty, it is very quick and, according to Emilio, even better at 3 A.M.
- 2 tablespoons Filippo Berio Extra-Virgin Olive Oil
- 2 cloves garlic, minced
- 2 tablespoons capers in salt, rinsed and minced
- 7 orblack oil-cured olives, pitted and chopped
- 4 or 5 anchovy fillets in olive oil, drained, reserving 1 tablespoon of the oil
- 2 small jalapeno peppers
- 1/4 teaspoon dried red pepper flakes
- 1/4 cup minced fresh Italian parsley leaves
- Fine sea salt to taste
- 1/2 pound angel hair pasta
- Heat the olive oil in a sauté pan, and then add the garlic, and cook, stirring, over medium heat until it softens. Stir in the capers, olives, anchovies and reserved oil, jalapeÃ±o peppers, red pepper flakes, and half of the parsley, and cook until the anchovies melt into the oil. Add salt as needed. Remove the jalapeÃ±o peppers and place in the serving platter. Keep the sauce warm while the pasta cooks.
- Cook the angel hair pasta according to directions. Drain the pasta, reserving 1/4 cup of the cooking water. Add the pasta and the reserved water to the sauté pan. Over medium heat quickly stir the pasta and sauce together until will mixed.
- Scoop the pasta mixture onto the platter over the jalapeÃ±o peppers. Sprinkle the remaining parsley over the top and serve.
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