SPAGHETTI AGLIO E OLIO
No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 32m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
- Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
- Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
- Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 754.6 calories, Carbohydrate 87.4 g, Cholesterol 17.6 mg, Fat 34.5 g, Fiber 3.9 g, Protein 22.9 g, SaturatedFat 7.5 g, Sodium 354.8 mg, Sugar 3.3 g
PASTA E OLIO
This is a quick recipe. Good, too! The main ingredients are oil and butter,the garlic and crushed red pepper flakes enhance the flavors.
Provided by MARBALET
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Yield 8
Number Of Ingredients 6
Steps:
- In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
- Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes.
- Toss pasta with garlic mixture and butter or margarine. Serve warm.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 42.8 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 4.7 g, Sodium 45.6 mg, Sugar 1.6 g
PASTA WITH GARLIC AND OIL (AGLIO E OLIO)
Easy and so good, if you love garlic then you love this pasta dish! adjust the garlic to taste, I use 4 tablespoons for this recipe, you might want to reduce that a bit. Increase the dried red pepper flakes for more heat!
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring about 5 quarts of water to a boil with 3 teaspoons salt; add in the spaghetti and cook only until firm-tender; drain but RESERVE 1/2 cup pasta water.
- Start this when you are boiling the pasta; Heat about 4 tablespoons olive oil over medium-low heat in a skillet.
- Add in 3 tablespoons garlic and about 1/2 teaspoon salt with black pepper to taste; saute stirring often until the garlic is light brown (about 6-8 minutes) remove from heat and stir in the remaining 1 tablespoon minced garlic, crushed red pepper flakes, parsley, lemon juice and about 2 tablespoons of pasta cooking water; mix to combine.
- Transfer the drained pasta to a large serving bowl; toss with remaining 3 tablespoons olive oil and the remaining reserved cooking water.
- Add in the garlic mixture; toss well to combine.
- Season with more black pepper and salt to taste if desired.
- Serve immediately with grated Parmesan cheese.
- Delicious!
SPAGHETTI AGLIO E OLIO
Steps:
- Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
- Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
- Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
OLIVE GARDEN PASTA E FAGIOLI
Make and share this Olive Garden Pasta E Fagioli recipe from Food.com.
Provided by Nancy Van Ess
Categories European
Time 25m
Yield 9 quarts, 10 serving(s)
Number Of Ingredients 15
Steps:
- Sauté beef in oil in large 10 quart pot until beef starts to brown.
- Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
- Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles .
- Simmer until celery and carrots are tender, about 45 minute.
- NOTES : Makes 9 quarts! Just cut the recipe down for smaller batches.
PASTA E OLIVO
Steps:
- In a sautee pan, put olive oil, garlic and olives on low. Cook for 5 minutes or until garlic is fragrant and golden but NOT brown.
- Removes from heat, toss in pasta quickly.
- Toss in cheese. Serve quickly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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