Calabrian Chile Garlic Nirvana
If crack were a pantry staple, it would be Calabrain chiles. The End.
Smoky and spicy, these chiles have a depth of flavor that is both unique and strangely addictive. Their heat doesn’t accumulate, so there is nothing to stop you from shoving this pasta into your mouth so fast you embarrass yourself.
Consider yourself warned.
My favorite way to use them is simply with garlic, salt, and black pepper as a sauce for pasta, which I then top with fresh chives or scallions. Add to the recipe or mix it up based on what sounds good, what’s in season, or what you have. Roasted red pepper from your pantry shelf, chopped sweet cherry tomatoes, a little fresh mozzarella or…burrata.
Have we discussed burrata? No? Well, if sex were a cheese…no, wait. If GREAT sex were a cheese, it would be burrata. The End.
What follows is the my basic staple sauce. You can follow it exactly as written, or you can do you. Right now, I’ma go get me some burrata.
Shit You Need
Crushed Calabrian chiles in olive oil. I used a heaping tablespoon for a prominent but totally doable heat. Your mileage may vary.
2-3 Tbs olive oil
1 clove of minced garlic
3 Tbs chopped scallions, green parts only
1/2 pound pasta. Whatever you have - that’s the point of a pantry recipe. But if you want something really special, grab fresh filled pasta made locally. Pictured above is a leek and sweet corn-filled ravioli I got at my farmer’s market. It blew my fucking mind.
Kosher salt and freshly ground pepper
I admit it, this is a pretty shitty mince job. Still tasted good.
Keep Calm and justeffingcook
In a skillet or sauté pan big enough to hold your pasta, add the oil, garlic, salt and pepper. Let this hang out on low heat while you get your water boiling and cook your pasta.
Bring about 6 quarts of salted water to a boil on high heat. Note that the salt is so important I italicized it. We should all be so lucky to be italicized one day.
They say your pasta water should taste like the ocean, which honestly always seemed a little non-specific to me. I mean, Atlantic or Pacific? What about Indian? Anyway, yours should taste obviously salty, otherwise your pasta will taste like cardboard.
Once boiling, add your pasta and cook for 1-2 minutes less than the recommended time. Trust me.
Don’t drain your pasta. Instead, use tongs or a slotted spoon (depending on the variety) to transfer the pasta to your sauté pan. You will transfer a little starchy pasta water, which will emulsify with the oils and help build the sauce. Toss the pasta with the sauce for 1-2 minutes to finish cooking. (See? I told you you could trust me!)
Plate, top with green onion, and serve!
