Sometimes when I get my list together for these recipes, and I head over to the local grocery store (at O'DARK 30), it ends up being me and the guys who stock the shelves. As I navigate my way through the valley of the mist, what I most appreciate about the produce manager is how he can direct me to a substitute item when they don't carry what I need. These peppers are a great example. They were not the ones required by the original recipe (that I never follow completely anyway) so I added a little extra kick by way of my favorite hot sauce, and the result was a lingering spicey hot flavor that leaves your palate eager for another bite.
The recipe calls for fresh bread crumbs which involves well-toasted bread broken and crumbled. Chop up 1 tbsp serrano peppers (two of the little guys should do the trick), chop up 1 lb small tomatoes of your choosing, and about 3 tbsp olive oil.
Heat serrano peppers in a pan with the olive oil and roughly four to five splashes of hot sauce until sizzling ensues. Add your tomatoes, and raise heat to medium-high turning them until blistered.
Continue to cook, crushing tomatoes. Add 1 cup of liquid left over from boiling the linguine to the pan, along with 1/4 a cup of finely grated Pecorino cheese. Add your cooked pasta and toss to coat.
Sprinkle with any left over cheese and bread crumbs. It is just that easy.
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