Mediterranean Diet and Culture
in Tuscany and Umbria, Italy
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Pasta Aglio, Olio e Peperoncino al Rosa

5/17/2016

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Picture
Serves 4

Ingredients
  • 1 teaspoon salt, or to taste
  • 11 ounces pasta
  • ¼ cup virgin, cold-pressed olive oil
  • 1 clove garlic, peeled and minced
  • 1 small peperoncini, sliced very thin
  • ¼ cup parsley, chopped

Directions
  • To make the pasta, fill a pot with water, add salt and bring to a full boil. Add the pasta and boil until it’s cooked al dente. While the pasta is boiling make the sauce:
  • Add the olive oil to a pan and heat on medium. Add the garlic and peperoncini. Cook until the garlic starts to sizzle, then remove from the heat.
  • Drain the pasta when done. Add the pasta to the olive oil pan and mix well to thoroughly coat.
  • Add the parsley and serve. 
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    Buon Appetito!

    We hope you will enjoy these recipes and perhaps incorporate them into your own wonderful cuisine. We extend our deepest thanks to chefs Rosa Di Donna and Rossella Vasta for sharing their family recipes and teaching us the secrets to making wonderful Umbrian and Italian food. Also, many thanks to Paola, Anna, Ivan and Bebe for their valued support in helping to make all of this happen. None of this would have been possible without the language translations of Catia Melani, who made everything a joy to learn with her love of Italian, English, culture, and of course, Mediterranean food. Buon Appetito!

    Kudos to the UNF students for taking notes and documenting the recipes, and converting them to U.S. measures.

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