This recipe is from "Molto Batali" by Mario Batali.
Makes 8 to 10 as a first course, 6 as a main
6 fresh jalapeño peppers, cored and seeded
5 fresh serrano chilies, cored and seeded
1/2 medium red onion, chopped into 1/4-inch dice
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1/2 cup sliced blanched almonds
1 1/4 cups extra virgin olive oil, divided
6 garlic cloves, thinly sliced
1 1/2 pounds trenette (or use linguine fine pasta)
1/2 cup fresh breadcrumbs, toasted
1. Make the jalapeño pesto: Place the jalapeños, serranos, onions, almonds and 1 cup olive oil in a food processor and process until smooth. Season with salt to taste.
2. Bring 8 quarts of water to a boil in a large pasta pot. While the water is heating, combine the 1/4 cup olive oil and the garlic in a 12- to 14-inch saute pan, and sauce over medium-high heat until the garlic is almost brown, about 3 minutes. Add 1 1/2 cups of the jalapeño pesto and bring to a simmer.
3. When the water comes to a boil, add 2 tablespoons salt. Drop the trenette into the boiling water and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, carefully ladle 1/4 cup of the cooking water into the pan containing the jalapeño mixture.
4. Drain the pasta in a colander and add it to the jalapeño mixture. Toss over medium heat for about 30 seconds, until nicely coated, and then pour it into a warmed bowl. Scatter the breadcrumbs over the top and serve immediately.
From Mario Batali’s “Molto Batali.”