Olio Santo Recipes

SPAGHETTI OLIO

Spaghetti Olio image

Spaghettini noodles tossed with garlic and butter. Perfect for most Italian dishes where the main course deserves all the attention!

Provided by Sue

Categories World Cuisine Recipes European Italian

Time 30m

Yield 8

Number Of Ingredients 4

Ingredients

16 ounces spaghettini
¾ cup butter, divided
2 cloves garlic, minced
ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt 1/4 cup of the butter in skillet over medium heat. Add garlic and saute for 2 to 3 minutes; remove from heat. Melt the remaining butter in the skillet with the garlic. In a bowl, combine butter with noodles; mix well. Add pepper if you would like.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 31.3 g, Cholesterol 45.8 mg, Fat 18.3 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 10.9 g, Sodium 312.7 mg, Sugar 1 g

OLIO SANTO

Olio Santo image

Chef Pasquale Martinelli uses this olio santo for his recipe for baccala (cod baked in spicy tomato sauce).

Provided by Martha Stewart

Categories Italian Recipes

Yield Makes 1/2 cup

Number Of Ingredients 2

Ingredients

5 to 6 small green or red hot peppers, preferably diavolicci, halved lengthwise, or 8 teaspoons red-pepper flakes
1/2 cup olive oil

Steps:

Place peppers in a medium bowl and cover with oil. Cover and let stand at room temperature overnight before using.

OLIO SANTO

Olio Santo image

Number Of Ingredients 0

Ingredients

Steps:

The Lucanian hand with peperoncino is generous, extravagant, sometimes oppressive, almost as though to restrain some ephemeral longing for delicacy or to redeem, somehow, the sameness, the insufficiency of his stores. His weapon, often, is a bottle of his own good olive oil inspirited with a fierce dose of chile peppers that he calls olio santo-sainted oil. And with it, he gives benediction to nearly everything he cooks and eats. He has no recipe for its composition, only the counsel to crush as many of the little red bestie (beasts) as one can fit into a liter or so of warmed oil. A more serene prescription for it is to warm 2 cups of extra-virgin olive oil and to excite it with as many as 10 crushed chiles, to pour the oil into a bottle with a tight stopper and to use it sparingly. Here follow, then, six recipes for typical, straightforward Lucanian dishes that beg the chile and/or olio santo and that argue the candidness of the cuisine, of the goodness that can come from "making do."

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