A traditional Roman working-class staple, Pasta con Aglio, Olio e Peperoncini, gets dressed up and gentrified. The addition of arugula to this recipe with its slightly peppery taste and smoked salmon takes this trustworthy dish to new elegant dimensions.
Yield: 4 servings
Time: 30 minutes
Ingredients:
- 5 Tbsp extra virgin olive oil plus 1 tsp to drizzle in the cooking water
- 12 oz tagliatelle pasta
- 3 garlic cloves, finely minced
- 1/4 tsp red pepper (chile) flakes
- grated zest of one lemon
- 4 Tbsp capers, rinsed and dried on paper towels
- 1 bunch arugula, about 3 1/2 cups, washed and dried
- 9 oz sliced smoked salmon, cut into wide slivers
- grated Parmesan cheese
- 5 Tbsp extra virgin olive oil plus 1 tsp to drizzle in the cooking water
- 360 g tagliatelle pasta
- 3 garlic cloves, finely minced
- 1/4 tsp red pepper (chile) flakes
- grated zest of one lemon
- 4 Tbsp capers, rinsed and dried on paper towels
- 1 bunch arugula, about 175 g, washed and dried
- 250 g sliced smoked salmon, cut into wide slivers
- grated Parmesan cheese
Chile, chili or chilli?
Chile with an “e” at the end is the correct spelling of the spicy red or green pepper in Spanish speaking countries and parts of the US. The plural is “chiles”. However in most parts of the US the term “chili” like in “Chili con Carne” is used for the peppers and the pepper powder. That’s confusing!
“Chile Powder” is the condiment containing only chiles, whereas “Chili Powder” is a spice mix. McCormick’s chili powder contains “chili peppers (the incorrect spelling), spices (no further details), salt, and silicon dioxide”. What I normally use are fresh or dried chiles, they give the best aroma. I might use chile powder once in a while, like the “Ancho Chile Pepper” powder from McCormick for Mexican or Tex-Mex seasonings. The ancho chile powder contains only dried ancho chile peppers and, like most condiment powders, silicon dioxide. This is an anticaking agent deemed harmless by the FDA, albeit the EFSA (European Food Safety Agency) recently raised concerns due to the use of nanoparticles.
The third version, “chilli,” is the spelling used in Britain, Australia, New Zealand and some other countries”.
In many countries the term “Red Pepper Flakes” is used for dried, crushed chile.
Preparation:
Bring water to a boil in a large saucepan. Add salt and a teaspoon olive oil.
Pour remaining olive oil in a large frying pan and sauté the garlic and the chile flakes over medium-low heat for 1-2 minutes taking care not to let the garlic and chiles burn. They should only flavor the oil. Add the rinsed capers and lemon zest to the garlic-chile oil and give it a swirl. Keep it warm. Drain the tagliatelle and save 1 cup of the cooking liquid. Add the pasta to the flavored oil in the frying pan. Toss it well. If pasta seems dry, add the reserved cooking liquid bit by bit to develop a thicker sauce. Now add the arugula and smoked salmon. Toss gently taking care to keep arugula and salmon pieces neat.
Taste for salt and pepper, if necessary.
Serve in warm pasta bowls with Parmesan on top.
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