As this being my first post, it was only right to start off with one of my favorite types of food – pasta. When I tell you, ya girl loves her some pasta?! It is the reason why I am thick now (haha). Like literally, I never had the freshmen 15 in college, I had the junior 20. I worked at this Italian restaurant named FIGO while in college. It is seriously one of the best italian restaurants, I may be biased though. But if you’re in Atlanta, you should go check it out…. But back to my love for pasta. I have never met a noodle I didn’t like lol But my favorite to cook with is either angel hair or thin spaghetti. There’s nothing like twirling your fork in those long strands of pasta and stuffing your face. If I could eat it every week, I would. But the way this metabolism is set up, I can’t even get with it. So every now and then, I treat myself with a bowl of saucy – carby goodness! Whew!
So this pasta idea, I literally just freestyled it. I went to this new Farmer’s Market close by and just picked up random produce. The peppers really caught my eye. I loveee spice! They just looked so beautiful! I came across this one pepper I have never seen before, and on top of that, the name badge was missing to tell me what type of pepper it was. So you know that really fueled my curiosity. I forgot to take a picture of the pepper, but this is what a chilaca pepper looks like:
Chilaca Peppers aren’t very high on the Scoville meter. They are between 1,000-2,500 heat units. It is safe to leave it seeded in your dishes, it doesn’t over power the dish with spice. Picture eating the most mildest jalapeno – it’s not too spicy.
Overall, this dish is really simple and quick! Very ideal to cook during the week, once you get off of work or school. With the prep time, it should take no longer than 30 minutes to cook. Pair it with your favorite white wine and some garlic bread, or a salad if you’re feeling fresh.
But, please give this dish a try! Let me know how you like it in the comments below or contact me here. Until next time,