Nick's Garlic & Jalapeno Pasta

It only sounds spicy.

I had no intention of putting other people's recipes up on my blog, but I can't come up with any reason not to.  Just so long as I make it occasionally and it is good it will find its way here.  This one deserves the light of day.

Nick loves garlic. Nick has been making this pasta for his family and guests for a long time.  It is simple and really good.  Dustan loves jalapenos.  Dustan loves this pasta.  Luckily for all involved the saute really tames the garlic and jalapenos.

Here's what you need;

• One bulb of garlic -- peeled and sliced really thin
• 6 or so pickled jalapenos sliced thin or half a jar of pickled jalapeno rings chopped
• 3/4 cup of good quality olive oil (at least 1/4 in deep in your skillet)
• 16 oz  of your favorite pasta -- I rocked chitarra (square cut spaghetti)
• a lot of high quality pecorino romano chese to grate over the top

Slice the garlic and the jalapenos.

Start the pasta water and when it comes to a boil pour the olive oil into a skillet over med heat.
Add the garlic and jalapenos to the oil and the pasta to the water.

Saute until the garlic is starting to brown.

Drain the pasta and put it back in to the pot.

Pour the contents of the skillet over the pasta and stir well.

The change in pasta type signals that this is from another take.

Serve with a ton of cheese.  I'm serious.  Put more cheese on the top than you would for other pastas, stir it in and top with cheese again.  The cheese becomes part of the sauce and adds the salty note that you need here.