Basil pesto steamed chickens breast with angel hair aglio olio recipe
Time 20 minutes
Yield 4 servings
This late-night Roman staple is astonishingly full-flavored. Start the water before you do anything else, because the sauce takes less than 10 minutes start to finish.
2 to 3 whole fresh peperoncini (small red chiles) I used red bell peppers for the sweetish flavour, or small dried red chiles
⅔ cup extra virgin olive oil
4 garlic cloves, thinly sliced
¼ cup chopped Italian parsley
¾ pound linguine or spaghetti
Parmesan gratings and black olives for garnish, though many avoid it. I like it
Put a pot of salted water on to boil. Cut bell peppers in dice shapes. Put the oil, garlic and peppers in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes. Add the parsley to the pan, and turn off the heat.
Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle. Usually 1.5 mins lesser than instructed on package
Drain, and reserve 1 cup of the cooking liquid.
When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.
Garnish with Parmesan and few fresh parsley twigs / olives
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts/ walnuts/
2/3 cup extra-virgin olive oil, divided
Sea salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. (Coarse has better texture and flavour) Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
Transfer the pesto to a large serving bowl and pulse in the cheese and the rest of the oil.
Slit the chicken breast side ways to open it, season with salt and white pepper and keep it it in the fridge for an hour. Preferably zip locked, remove and add the pesto and hold the breast back with tooth picks so they don’t open
On a hot steamer steam the chicken for 8 mins on one side and about 6 the other after flipping it over
Cut them and plate the pasta and chicken
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