A restaurant that was a favourite with us in Singapore was Aglio Olio. We would go there two to three times a week. The restaurant offered pasta with a Singaporean twist through the use of chilli padi. I tried various permutations and combinations till I succeeded in getting the taste right.
(Serves 3 persons)
Penne pasta 1 cup cooked al dente
Cream 1 cup
Mushrooms 250 g, sliced
Onion 1 small, chopped
Garlic 3 cloves, minced
Chilli padi 5, chopped (or 3 green chillies chopped)
Coriander leaves chopped
Salt to taste
Pepper powder 1 tsp
Peperoncino flakes 1 tsp
Cheddar cheese 1/2 cup, grated fine
Olive oil 2 tbsp
Heat the olive oil in a heavy bottomed frying pan. Don’t let it smoke.
Add the onion and chillies. Reduce the heat and fry till the onion becomes transparent.
Add the garlic and fry till the raw smell is gone.
Add the mushroom and sauté till the mushrooms are cooked. Add 1/4 cup water.
When it boils, add the cream. Stir well.
Add the salt, pepper powder and peperoncino flakes. Stir and add the pasta. Switch off the heat.
Serve hot, garnished with coriander leaves and cheese.