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
PARSLEY, OLIVE OIL, AND GARLIC SAUCE
From the "Seven Fires" Argentinian cookbook. This pesto-like sauce is offered in many restaurants as an alternative to chimichurri or salsa criolla. Use it on Recipe #478140 and other grilled meats.
Provided by zeldaz51
Categories Vegetable
Time 10m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Combine the parsley and garlic in a small bowl. Slowly add the olive oil, whisking to combine. The sauce will be bright green and thick with parsley. Season to taste. Can be kept refrigerated for up to 3 or 4 days, bring to room temperature before using.
SPANISH STYLE GARLIC AND PARSLEY FLAVORED OLIVE OIL
This Spanish condiment can be used as an ingredient in your favorite dishes, as a drizzle on salads and grilled vegetables or simply for dipping bread. I make this in mini batches with good results. This recipe comes from Madhur Jaffrey from a friend in Andalusia.
Provided by justcallmetoni
Categories Spanish
Time 17m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place the oil and garlic in a small saucepan over medium to low heat. Bring the oil to a simmer and let it bubble for just 5 seconds. (Seconds not minutes.) Turn the heat off.
- Let the oil and garlic sit for 15 minutes to allow the garlic to infuse the oil. Stir in the salt and parsley.
- The oil is now ready to use or it can be stored for up to a week. If storing, return to room temperature before using.
Nutrition Facts : Calories 241.6, Fat 27, SaturatedFat 3.7, Sodium 219.1, Carbohydrate 0.7, Fiber 0.1, Protein 0.1
MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE
This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you're a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.
Provided by Ali Slagle
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
- When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
- While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
- When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
- Serve with more red-pepper flakes, black pepper and Parmesan.
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