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Late-Night Pasta Chez Frank

Photo: Hector Sanchez; Styling: Karin Olsen

Hands-on time 25 mins
Total time 25 mins
Yield

Makes 2-3 servings

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. 

Ingredients

  • 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

  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. 

Also appeared in: Southern Living, April, 2006;