Food & Wine

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

1/2 cup sliced blanched almonds

1 1/4 cups extra virgin olive oil, divided

Salt

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."