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.
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
How to Make It
Cook vermicelli according to package directions; drain and keep warm.
Finely chop jalapeño or other peppers; set aside.
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.
FANTASTIC! My daughter asks me to make this oh, about once a week! It's good by itself and it's also good with grilled fish. Love making it in the summer from the tomatoes, jalapenos and basil from our garden.