Aglione Recipes

Steps:

• Bring a large 8 to 12-quart pot of water to a boil. Heat the olive oil, garlic and hot peppers in a large 12 to 14-inch saute pan until the garlic is fragrant. Add the crushed tomatoes and cook for 20 minutes. Season with salt and black pepper, adding more hot peppers or red pepper flakes to make it spicier, if desired.
• When the water has come to a boil, add 2 tablespoons of salt. Add the fresh pasta and cook for about 3 minutes or according to package instructions if store-bought. Drain the pasta and reserve 1/2 cup of the pasta water.
• Add the pasta to the sauce and cook for about 1 minute, adding pasta water as needed to make the sauce slightly loose and glossy. Top with basil and serve immediately.

Steps:

• Strips the green leaves off the rosemary sprigs and add them to the rest of the ingredients, except the pepper, on a chopping board and chop very fine.
• Place the mixture in a bowl, add pepper to taste and mix well.
• If storing, make sure the container is tightly covered.
• This can be made with dried herbs, but it really isn't the same.
• You can leave out the juniper berries, but they give a lovely layer of flavor.

Steps:

• Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
• Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
• Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.