Pepperoncini Pasta Food

PEPPERONCINI PASTA

Steps:

• cook pasta according to directions on box.
• in a separate saute pan; heat all other ingredients until very warm; not wilted.
• drain pasta and toss with sauteed mixture.
• if pressed for time/space you can just toss pasta with other ingredients without warming the pepper mixture; the heat from the noodles will warm them up.
• serve with good bread.

PEPPERONCINI (OIL AND GARLIC SPAGHETTI)

Steps:

• Put pasta in pot to boil over high heat. I usually put in oil, some salt, and fresh herbs in mine. Boil till tender, save 1 cup of the pasta water. Drain pasta.
• Heat skillet over medium-high heat. Pour oil in skillet. When hot put garlic in it. Swirl around till fragant, about 3-4 minute.
• Add spices and pasta. Add water, a little bit at a time, till pasta does not look dry but is not swimming in liquid either. Add 1/4 cup at a time. Toss to incorporate all together.
• Enjoy!

SPICY ITALIAN PASTA SALAD WITH HAM AND PEPPERONCINI

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the oil, vinegar, red pepper flakes, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
• Add the ham, tomatoes, celery, basil, pepperoncini and oregano to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

CHEESE-AND-COPPA PEPPERONCINI

Steps:

• Halve 6 large pepperoncini lengthwise; remove the seeds and pat dry with paper towels. Cut 4 ounces provolone into twelve 1/2-inch-wide pieces and stuff into the pepper halves. Top each with about 1/2 teaspoon olive tapenade and wrap with a thin slice of coppa (or salami). Secure with toothpicks.

PASTA WITH PECORINO AND PEPPER

Steps:

• Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
• Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
• Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

PEPPERONI PASTA

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the spaghetti sauce, mushrooms and pepperoni. , In a greased 13x9-in. baking dish, layer with half the pasta and meat mixtures. Sprinkle with 1/2 cup each mozzarella and provolone cheeses. Repeat layers. Sprinkle with Parmesan cheese. , Bake, uncovered, at 400° for 30-35 minutes or until heated through. Let stand for 15 minutes before serving.

PEPPERONCINI SALAD DRESSING

Steps:

• In a small jar, combine olive oil, pepperoncini and brine, dill, and lemon zest. Season with salt and pepper, seal, and shake vigorously until combined.

TUNA PEPPERONCINI PENNE

Steps:

• Cook pasta as directed on package.
• Meanwhile, in a skillet on medium heat sauté bell peppers and tuna in olive oil.
• Drain and stir in cooked penne, then add pepperoncini sauce. Mix thoroughly.
• Place in serving dish and top with parsley.
• *Note: Hubby decided to serve this with a small salad and toasted garlic herb bread for the dinner.

NEW MEXICAN FIRE ROASTED TOMATO AND PEPPERONCINI PASTA SAUCE

Steps:

• Melt the coconut oil in a large non stick saute pan.
• Saute the onions until they get opaque then add the mushrooms and saute those until they just get soft. About 10 minutes.
• Add in the garlic and saute for a couple of minutes being careful not to burn.
• Add the rest of the ingredients and simmer for 15-20 minutes to reduce the liquid.
• Serve over your favourite rice or pasta with some grated Romano or Parmesan cheese.
• Bon Appetit!

PASTA AGLIO, OLIO E PEPERONCINO

Steps:

• Put a pot of salted water on to boil. Remove the stems of the peperoncini, halve them lengthwise, then slice them into 1/4-inch lengths. Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes. Add the parsley to the pan, and turn off the heat.
• Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle. Drain, and reserve 1 cup of the cooking liquid.
• When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.

SPAGHETTI AGLIO, OLIO, E PEPERONCINI

Steps:

• Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup of cooking water.
• Heat 4 tablespoons olive oil in a large skillet. Add chile and garlic; stir until fragrant, about 1 minute. Pour in 1/4 cup reserved pasta water and stir. Add drained pasta to the skillet and toss. Add extra pasta water if needed to keep the spaghetti moist but not soggy. Mix in parsley. Toss again and plate. Top with remaining olive oil, if desired. Serve immediately.

PEPPERONCINI

Steps:

• Wearing rubber gloves,cut pepper rings into 1/4 inch slices and rinse out seeds.
• Place peppers in a bowl and cover with cold salted water Let set 1 hours then drain.
• Bring brine mixture to a boil.
• Place 1/2 tsp pickling salt and 1 clove garlic in each clean hot pint jar.
• Pack peppers tightly into clean hot pint jars.
• Cover peppers with brine and lLeave 1/2 inch head space.
• Seal with hot sterilized lids and process for 10 minutes in a boiling water bath.
• Leave for at least 4 weeks to"cure" before using.

PEPPERY PASTA WITH FETA CHEESE

Steps:

• Heat oil in heavy Dutch oven over medium-high heat. Add both bell peppers and garlic. Sauté until peppers begin to soften, about 4 minutes. Mix in peperoncini and basil, then tomatoes. Simmer until sauce reduces slightly, breaking up tomatoes with back of spoon, about 5 minutes. Add pasta and toss until sauce coats pasta. Add feta and toss mixture to blend.

PEPPERONCINI PASTA SALAD

Steps:

• In a bowl, combine the pasta, tomatoes, olives and pepperoncini. In a small bowl, combine the oil, lemon juice, garlic, oregano, salt and pepper. Pour over pasta mixture and toss to coat evenly. Cover and refrigerate for at least 3 hours.