Late-Night Pasta Chez Frank

4 Reviews
ADD YOUR REVIEW
Photo: Hector Sanchez; Styling: Karin Olsen
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Makes 2-3 servings
By Frank Stitt
February 2016
RECIPE BY Southern Living

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

Step 1

Cook vermicelli according to package directions; drain and keep warm.

Step 2

Finely chop jalapeño or other peppers; set aside.

Step 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. 

Highlands Bar & Grill, Birmingham, Alabama

Also appeared in: Southern Living, April, 2006

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Ratings & Reviews

maurainelle's Review

maurainelle
January 20, 2013
Definitely a keeper!

Ninnie's Review

Polabee
August 31, 2010
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.

Polabee's Review

Ninnie
June 24, 2009
Easy to make. Healthy ingredients. Light. Very tasty.
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