Italian Spaghetti Soup With Garlic Recipes

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of water to a boil, and salt the water well (about 2 tablespoons of kosher salt). Add the pasta and cook according to package instructions until just al dante or a little before (mine took about 9 minutes). Before you drain the pasta, make sure to reserve about 1 ½ cups of the pasta cook water.
• Meanwhile, 4 minutes after you add the pasta to the boiling water, warm the olive oil in a large pan over medium heat. Add the garlic and cook for about 2 to 3 minutes, tossing regularly until the garlic is just turning golden brown (manage the heat well so that the garlic does not overcook). Add the red pepper flakes and toss for 30 seconds or so. If the pasta is not ready, move the oil off the heat for now.
• Carefully ladle the reserved pasta cooking water in the pan. Bring to a simmer until the liquid reduces by about 1/3.
• Add the cooked pasta and toss around for a couple of minutes. Turn the heat off and add the parmesan and parsley. Toss to combine.
• Allow the pasta a couple more minutes to rest and absorb the sauce. Serve with more Parmesan and red pepper flakes to the side.

ITALIAN SPAGHETTI SOUP WITH GARLIC

Steps:

• Place everything except for spaghetti and spinach in a large kettle with 2 quarts of water; bring to a boil.
• Cover and simmer 1 hour.
• Add seasonings, spaghetti and spinach.
• Simmer 10-12 minutes until spaghetti in tender.
• Drain.
• Add a small drizzle of olive oil to each bowl when serving.

SPAGHETTI WITH GARLIC AND OIL PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ¼ cup (60 ml) of pasta water, then drain.
• Add the olive oil and garlic to a large cold sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
• Add the chile flakes and cook for another minute.
• Add the reserved pasta water and bring to a simmer. Add the cooked spaghetti and parsley, if using. Stir until the pasta is well-coated. Season with salt to taste.
• Enjoy!

ITALIAN SAUSAGE AND PASTA SOUP

Steps:

• Cook Italian sausage and onion in a skillet over medium-high heat until sausage is browned and crumbly and onion is soft and translucent, about 8 minutes.
• Mix in chicken broth, diced tomatoes, pasta, Italian seasoning, salt, and pepper. Bring to a boil. Reduce heat and simmer until pasta is tender, stirring occasionally, about 10 minutes. Add ricotta cheese and cook until ricotta is fully incorporated, 2 to 3 minutes more.
• Top each serving with 2 tablespoons mozzarella cheese, 1 tablespoon Parmesan cheese, and 1/2 tablespoon fresh basil.

SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
• While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
• Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

CAULIFLOWER SPAGHETTI SOUP WITH GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Prepare garlic bread: slice baguette in half lengthwise and slather in butter. Sprinkle minced garlic and garlic salt over both sides. Put halves together and wrap in aluminum foil.
• Bake in the preheated oven for 10 to 15 minutes. Remove from the oven and slice at an angle. Set aside.
• While the garlic bread is in the oven, combine water and bouillon for soup in a large stockpot; bring to a boil. Add cauliflower and broken spaghetti. Stir to submerge pasta and return to a boil. Cook for 8 minutes.
• At the same time, heat a saucepan over medium-low heat for 3 minutes. Add olive oil and then garlic; simmer until fragrant, about 1 minute. Pour in tomato sauce to sear in the garlic and oil flavor; set aside.
• When cauliflower and pasta have cooked for 8 minutes, pour tomato sauce into the stockpot; stir to mix. Add sea salt, garlic salt, and pepper. Reduce heat to low and cook until pasta is tender yet firm to the bite, 3 to 5 minutes longer.
• Ladle soup into bowls and sprinkle with grated Parmesan cheese. Serve with garlic bread.

GARLIC SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a skillet over low heat, cook garlic in oil until lightly browned. Remove from the heat; stir in parsley, oregano, salt and pepper. Drain spaghetti; place in a large bowl. Add garlic mixture and Parmesan cheese; toss to coat.