Aglione Recipes

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 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:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
• Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
• Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
• Serve pasta topped with the remaining Parmigiano-Reggiano cheese.