PASTA WITH OLIVE OIL AND GARLIC (AGLIO E OLIO)
This classic pasta with olive oil and garlic (aka Pasta Aglio e Olio) is easy enough for weeknight meals but classy enough for a date night or entertaining guests!
Provided by Tara Kuczykowski
Categories Main Dishes
Time 20m
Number Of Ingredients 7
Steps:
- Add the dried spaghetti to a large skillet, and cover the noodles fully with cold water. Add 2 teaspoons of kosher salt to the water. Cook over medium heat until the water begins to boil. Continue to boil for 3 to 4 minutes, stirring occasionally, until the noodles are pliable but still al dente (slightly underdone). Reserve 1 cup of the pasta cooking water before draining.
- When the pasta is done cooking, heat the olive oil over medium heat in a large, shallow pot that's large enough to hold the cooked spaghetti noodles. Add the sliced garlic, and cook for 2 minutes or until it is just starting to turn golden brown around the edges. If using the red pepper flakes, add them at this time and cook for 30 seconds more.
- Carefully add the reserved pasta cooking water to the garlic and olive oil mixture and bring to a boil. And I do mean carefully -- it will spatter. Reduce the heat to a simmer for 3 minutes.
- Add the drained pasta to the olive oil pasta sauce and toss to coat. Remove from the heat, and season with additional salt (if necessary) and freshly ground black pepper to taste. Toss the pasta with the minced fresh parsley and freshly grated Parmesan, as desired. Serve warm with an extra drizzle of olive oil and additional grated Parmesan cheese on the side.
Nutrition Facts : Calories 266 calories, Carbohydrate 33.8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9.4 grams fat, Fiber 4.1 grams fiber, Protein 8.2 grams protein, SaturatedFat 1.2 grams saturated fat, ServingSize 1.5 cups, Sodium 233.8 milligrams sodium, Sugar 2.0 grams sugar
CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) RECIPE BY TASTY
Here's what you need: salt, spaghetti, olive oil, unsalted butter, coarsely ground black pepper, grated parmesan cheese
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
- Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
- Stir in the reserved pasta water.
- Toss in the cooked pasta. Reduce the heat to low.
- Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
- Season with salt, if desired.
- Enjoy!
Nutrition Facts : Calories 431 calories, Carbohydrate 43 grams, Fat 20 grams, Fiber 1 gram, Protein 17 grams, Sugar 1 gram
NO CURD ITALIAN CHEESE SAUCE AND PASTA
Steps:
- In a large saucepan, Over low heat, mix all ingredients except pasta and marinara sauce. Gently stir together as it heats. Continue to heat Cheese sauce until it completely mixes and melts and becomes somewhat stringy or has an elastic quality and becomes very smooth. Remove from heat and let stand for ten minutes. Stuff pasta shells or manicotti with Cheese Sauce and arrange in a baking pan, cover with prepared marinara sauce as heavy as you like. If baking lasagna, arrange lasagna noodles, cheese sauce and marinara in layers. Put tin foil over top of baking pan and cook at 375 to 400 degrees until its bubbling hot. Baking time will depend on type of dish you are creating, Usually 30 minutes to an hour for shells or manicotti. For lasagna, depending on the size, cooking time may be as long as 1 and ½ to 2 hours.
EASY CHEESY-TOMATO PASTA SAUCE
This vegetarian pasta sauce counts as your 5-a-day, it is very healthy, includes and does not take long to make. A great recipe for pasta, baked or roasted potatoes and red meat. It can also liven up a barbecue, using fresh tomatoes and basil leaves.
Provided by natatasmoments01
Time 10m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Heat the oil in a medium-sized non-stick saucepan and gently cook the onion and the cherry tomatoes, then add the garlic until it becomes slightly golden. After this, add the tin of chopped tomatoes. Tip in the celery and grapes (optional: olives). Allow these to cook until they are slightly soft. Then add the grated cheese, allow this to melt into the sauce.
- Allow the sauce to cook for a further 1 minute. Season it to your preference, then serve in bowls topped with basil leaves and the shaved Parmesan and an extra teaspoon of olive oil.
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