Recipe by Patrick Lipo
"When my family moved away from Seattle, one of the things we missed the most was a pasta dish from one of our favorite restaurants. I worked to recreate it from a number of similar recipes, but it required some improvisation because there's nothing like it. The garlic is an integral part, and if you love the stuff, you can dial it up to a full bunch. The true Roman-style is without grated Parmesan on top, but if you love the stuff, it's fine with as well."
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extra-virgin olive oil, or as needed
jarred pepperoncini peppers, sliced
sun-dried tomatoes packed in oil, sliced
large Kalamata olives
Uniquely delicious! I was weary, if not skeptical, of this dish. Even the smell when it was done made me wonder what I'd done. But it won me over with the first bite. I left out the anchovy due to allergies but agree that they should go in there so if you can do add them. I also had to use fresh hot peppers. I ate this dish with and without parmiggiano reggiano and can say it is delicious both ways. The olives, tomatoes and hazelnuts made for a very interesting texture in each bite, albeit it took a minute to get used to but the flavours were heaven together. The marsala adds a good flavour to compliment the spice, nut and tang of the other ingredients. If you look at this and go, "no way!", you are making a mistake. It's one-of-a-kind flavour will creep up on you and will win you over by the first bite! Thanks for sharing.
The anchovy paste is necessary. This was spicy, tangy, bursting with unique flavor and texture. I doubled the recipe to serve 5 people and had leftovers. My company did not eat much of it. It was a little better the next day, but I still picked out the nuts and I will not make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Aglio e Olio alla Fremont
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 591
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