We grow a lot of our own pepperoncini to put in our vegan pepperoncini pasta, but when we need more than our garden is ready to give us, we turn to our local pepper farmer, Stephen Maresca at Pepper Trail Farm. Just look at these peppers!
And if you want a super-simple pepperoncini pasta dinner, give this recipe a try:
Saute olive oil and a few cloves of garlic over medium high heat until the garlic is translucent (2-3 minutes). Add a handful of chopped parsley to the pan and set aside. Meanwhile, cook your GoE pepperoncini pasta according to the directions and reserve about a cup of the pasta water. Add half to the oil garlic mixture and reduce over high heat. Stir in the pasta until it is well coated, and then add the remaining pasta water a bit at a time until a thick sauce develops. Voila!
If you REALLY REALLY like spicy, you can even add a few pepperoncini into the pan with the garlic. But for most of us, there's plenty of zip already in the pasta.
Not sure about spicy pasta? Stop by and see as at the farmers market for a free tasting. You'll be glad you did!