Photo: Hector Sanchez; Styling: Karin Olsen
This signature late-night "snack" from Chef Frank Stitt of Highlands Bar and Grill in Birmingham, Alabama is a fine example of how super simple can translate to so very satisfying. A warming combination of minced jalapeños and plenty of minced fresh garlic give this freshly dressed pasta a spicy personality.
Makes 2-3 servings
1. Cook vermicelli according to package directions; drain and keep warm.
2. Finely chop jalapeño or other peppers; set aside.
3. Sauté garlic in hot oil in a large skillet over medium heat 1 to 2 minutes or until golden. Add peppers, and cook, stirring constantly, 1 minute.
4. Add tomatoes and salt; cook 3 minutes or until thoroughly heated. Stir in chopped basil. Serve immediately over hot pasta, and sprinkle with Parmesan cheese.