Linguine with Garlic and Crushed Red Pepper
(Linguine con Aglio e Peperoncino)
Yield: 50 servings
Region: Campania
Ingredients
3 cup extra virgin olive oil
3 tbsp red pepper flakes, crushed
4 tbsp salt
2 tbsp freshly ground black pepper
2 lb fresh parsley, chopped
1 gal vegetable broth
20 lb pre-cooked Barilla Linguine Pasta
Heat oil in large skillet over medium heat.
Add crushed red pepper, salt and black pepper; cook for 2 minutes.
Add parsley and garlic; sauté for 2 minutes.
Add vegetable broth and bring to a boil.
Add pre-cooked pasta and heat thorough.
Tip: For extra flavor, sprinkle with freshly grated Parmigiano cheese.
Pre-cooking Barilla Pasta:
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for five minutes.
• Cool in ice water and drain very well, add some olive oil.
• Cover well and store in refrigerator until usage.
Note:
All long cut pasta can be substituted by another long cut. Be creative!
