Late-Night Pasta Chez Frank

Southern Living
Late-Night Pasta Chez FrankRecipe

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


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4 jalapeño peppers or other chile peppers, seeds removed
6 garlic cloves, pressed
2 tablespoons olive oil
8 plum tomatoes, chopped
1/2 teaspoon kosher salt
1/3 to 1/2 cup chopped fresh basil
1 (8-oz.) package spaghettini or vermicelli, cooked
Freshly grated Parmesan cheese


Hands-on: 25 Minutes
Total: 25 Minutes

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.


Created date

March 2006