Recipe by Vertigon
"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
* 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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