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
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
AGLIO E OLIO RECIPE
Pasta Aglio e Olio, or oil and garlic, is quick easy and delicious. A perfect combination!
Provided by Phil Torre
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of liberally salted water to a boil. Add the pasta and cook until al dente and strain the pasta.
- Meanwhile, heat the extra-virgin olive oil over medium heat in a saute pan large enough to hold the pasta. Add the garlic, red pepper flakes and salt. Cook until the garlic just begins to turn golden brown.
- Add the pasta to the saute pan and toss until well coated.
- Transfer the pasta to warm serving plates, garnish with the chopped parsley and serve with grated parmigiano-reggiano or pecorino-romano cheese on the side.
SPAGHETTI AGLIO E OLIO
Sometimes simple food is the best and this 5 ingredient spaghetti aglio e olio wonderfully combines the flavours of garlic, chilli and fresh parsley to deliver a mouthwatering meal with minimum fuss.
Provided by Giorgio Locatelli
Categories Main course
Yield Serves 4
Number Of Ingredients 6
Steps:
- Bring a pot of salted water to the boil and add the spaghetti. Cook until the spaghetti is soft but still has a little bite.
- While the spaghetti is cooking, remove the seeds from the chillies and finely chop. Peel and finely chop the garlic.
- Heat the olive oil in a large frying pan. Cook the garlic and chillies gently for a few minutes.
- Drain the spaghetti and add to the frying pan, mix to coat with the oil.
- Sprinkle the spaghetti with the parsley, season with salt and serve.
SPAGHETTI AGLIO E OLIO RECIPE
Spaghetti aglio e olio with red hot pepper is a tasty simple dish, easy and quick to make. It's also cheap and affordable, with ingredients that we always have in the pantry: garlic, extra virgin olive oil and red pepper. It's the dish that everyone appreciates and synonymous of conviviality. Spaghetti aglio e olio is a pasta recipe born in Campania, a region in southern Italy. This recipe is a classic example of Italian cuisine that uses only a few simple ingredients. The protagonist is extra virgin olive oil, so make sure you choose one of excellent quality. Spaghetti with garlic, oil and red hot pepper in Italy is a beloved dish that is often eaten for dinner or as an impromptu midnight snack with friends. Four quality ingredients, a few minutes of time and you get one of the most famous first courses of the Italian culinary tradition.
Provided by Recipes from Italy
Categories pasta recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Cook spaghetti in a large pot with salted boiling water, stirring occasionally until cooked al dente. Follow the cooking time on the package, usually 8 to 12 minutes.
- cut the two cloves of garlic in half, remove the core inside them to make the garlic more digestible and cut them into fine slices.
- take the red hot chilli peppers and cut them into fine slices
- in a pan heat 6 tablespoons of extra virgin olive oil, add the garlic and fry it for about 2 minutes, making sure it does not burn (burnt garlic gives the dish a bitter and very strong taste). Add the red hot pepper and sauté for about 3 minutes.
- Drain spaghetti al dente. Transfer them to the pan with the garlic and red pepper and sauté them over high heat to let them flavor. Serve spaghetti aglio e olio really hot with a sprinkling of finely chopped fresh parsley.
Nutrition Facts : ServingSize 100 g, Calories 225 calories
SPAGHETTI AGLIO OLIO
Authentic spaghetti aglio olio recipe is an ancient recipe that originated from the south of Italy, probably the Campania region. The simplicity of this recipe is undeniably unique, all you need is spaghetti, garlic, chilli and olive oil!
Provided by Daniele
Categories Main Course Pasta
Number Of Ingredients 7
Steps:
- Place a large pan of salted water on the heat, once boiling add the pasta and cook about a minute less then packaging instructions.
- Meanwhile, pour the extra virgin olive in a large frying pan (skillet), add the finely sliced or chopped garlic and the chopped chilly, place on a gentle heat.
- When the garlic is golden in colour remove from the heat to avoid burning.
- Once the spaghetti is cooked, using the tongs, transfer them in the sauce, adding a bit of the cooking water
- Place back on the heat and steer the pasta for a minute in the sauce, this will emulsify the oil creating a creamier and thicker sauce.
- Remove from the heat and add the chopped parsley and the grated cheese before serving
EASY SHRIMP AGLIO E OLIO
Easy Shrimp Aglio e Olio is the simplest, most delicious pasta recipe you can make. The perfect dinner recipe for weeknight meals.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente.
- Heat a large frying pan/skillet over medium-high heat then add the oil and garlic.
- Add the chilli flakes and toast until the garlic starts to turn golden.
- Add the shrimp and cook until pale pink and opaque throughout. Season with salt and pepper and add lemon juice. Add a few tablespoons of the pasta's cooking water and remove from the heat.
- Once the pasta is cooked, carefully transfer the cooked spaghetti to the pan with the shrimp with a pair of tongs. Add a few tablespoons of the pasta cooking water and toss to emulsify.
- Add the Parmesan and parsley and continue tossing until the pasta is well coated. At this point, you can add more water if you think the pasta needs a little extra sauciness. Taste and season to taste if necessary then serve with extra Parmesan.
Nutrition Facts : Calories 367 kcal, Carbohydrate 56 g, Protein 28 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 252 mg, Sodium 831 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
AGLIO E OLIO
Easy, fast, and good. Great for those night when you don't feel like cooking. Garlic-lovers this is for you.
Provided by ubtracey
Categories One Dish Meal
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring about 5 quarts of water to a boil with 3 teaspoons salt; add in the pasta 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, green peepers, crushed red pepper flakes, celery leaves, capers, onion powder, lemon or lime 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 serve immediately with grated Parmesan cheese.
Nutrition Facts : Calories 674, Fat 28.8, SaturatedFat 5.3, Cholesterol 7.2, Sodium 1989.1, Carbohydrate 94.5, Fiber 13, Sugar 0.7, Protein 13
SPAGHETTI AGLIO E OLIO
This simple Spaghetti Aglio e Olio, a classic Italian pasta with garlic and olive oil, takes only 5 ingredients and less than 20 minutes to make! Add your favorite salad for an easy weeknight dinner.
Provided by Suzy Karadsheh
Categories Dinner Main Course
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 399.8 kcal, Carbohydrate 44 g, Protein 9.8 g, SaturatedFat 3.6 g, Cholesterol 4.9 mg, Sodium 92.1 mg, Fiber 2 g, Sugar 1.6 g, ServingSize 1 serving
SPAGHETTI AGLIO E OLIO
Provided by Geoffrey Zakarian
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil, add the pasta and cook, stirring after 1 minute, until about three-quarters of the way done.
- Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the red pepper flakes and garlic and cook until just beginning to turn golden brown, then add the parsley. Add a ladle of the pasta water to stop the cooking process and allow the flavors to combine.
- When the pasta is three-quarters of the way cooked, remove it from the water and add it to the saute pan. Add more pasta water as necessary to finish cooking the pasta, letting the liquid reduce as the pasta finishes to form a sauce.
- Season with salt if desired and transfer to a large serving dish. Drizzle with more olive oil and serve.
SPAGHETTI AGLIO
Spaghetti Aglio, Olio e Peperoncino (Garlic, Olive Oil and Chilli Spaghetti) Simple, easy and really tasty. I have had this in a local restaurant
Provided by dee123dee
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cook the spaghetti according to packet instructions. Drain and reserve two tablespoons of the cooking liquid.
- In a frying pan over low heat, saute the garlic in the olive oil until golden but not browned. Add the chillies and the reserved cooking liquid. Add the spaghetti and season with the chopped parsley, salt and pepper. Toss so that the spaghetti is coated in the olive oil mixture and everything is well combined. Serve immediately with grated Parmesan or Pecorino Romano, if desired.
SPAGHETTI AGLIO E OLIO
Toss golden garlic and silky olive oil through spaghetti to make this classic Italian dish - ready in the time it takes to boil the pasta. It's simple, flavourful and perfect for busy days
Provided by Katie Hiscock
Categories Dinner
Time 15m
Number Of Ingredients 5
Steps:
- Bring a large pan of well-salted water to the boil and cook the spaghetti for about 10 mins, or until al dente - it should retain a little bite.
- When the pasta is nearly ready, heat the oil in a frying pan set over a medium heat and sizzle the garlic and chilli, if using, for 1 minute until fragrant and the garlic is lightly golden but not brown (the garlic will taste bitter if it gets too dark).
- Drain the spaghetti and add it to the garlicky oil with the parsley. Season and toss to combine, then serve.
Nutrition Facts : Calories 523 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.02 milligram of sodium
SPAGHETTI AGLIO E OLIO - EASY JAPANESE-INSPIRED FUSION RECIPE
A classic spaghetti aglio e olio with a twist with of flavor. Cook with Japanese stock (dashi) and Asian mushrooms, and bonito flakes.
Provided by KP Kwan
Categories Noodles
Time 40m
Number Of Ingredients 15
Steps:
- Fill a stockpot with about 1.5 liters of water. Bring the water to a boil and add 1.5 tbsp of salt.
- Plunge the spaghetti into the water. Keep stirring gently in the first minute to prevent it from sticking to the pot.
- Give it a few stirs every few minutes until it reaches just shy of al dente.
- Keep about half a cup of pasta water to prepare the sauce later.
- Pour the spaghetti through a colander, drain.
- Add the olive oil to a skillet and saute the thinly sliced garlic over low heat until lightly golden.
- Now remove the garlic from the skillet, add the mushrooms and use the oil to saute the mushrooms until soft.
- Add the sliced red chilies and chili flakes.
- Season it with salt and pepper.
- Dissolve the dashi powder with 4 tbsp of pasta water. Add to the mushrooms.
- Transfer the drained pasta to the skillet. Stir and toss rapidly.
- After the pasta is well-coated with the sauce, transfer to the plate.
- Garnish with scallion rings and bonito flakes. Serve.
Nutrition Facts : Calories 699 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 40 grams fat, Fiber 9 grams fiber, Protein 30 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 7830 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
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.
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- While the spaghetti is boiling, heat a tablespoon of olive oil in a pan and add mushrooms. Saute on medium high heat for a few minutes till golden brown on all sides.
- Push the mushrooms to one side of the pan and add the remaining olive oil, garlic and chilli flakes. Saute for about a minute, making sure not to burn the garlic and add spaghetti, butter, parsley and salt. Toss well till the herbs coat the spaghetti and the butter has melted. Serve hot with some crusty bread and a salad.
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- Once the oil is simmering add the garlic slices and the red pepper flakes and stir. Cook until the garlic turns slightly golden brown. Season with salt and pepper.
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- Bring a large pot of water to a boil. Season the water generously with salt and add a bit of oil to keep the pasta from sticking. Boil the pasta until al dente about 9-10 minutes. Reserve 1/4 cup pasta water and strain the pasta.
- In a pan large enough to hold the pasta, heat the olive oil over medium heat. Once the oil is shimmering, add the garlic.
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- Bring a large pot of water to a boil. Add a large pinch of salt to the water, then add vermicelli to the boiling water. Cook until al dente. Reserve 1 cup of the cooking water, then drain the pasta.
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- Cook the garlic and oil mixture over medium heat until the garlic starts to turn golden – being careful not to let it burn. Transfer drained pasta to the sauté pan and toss to coat. Taste and add more salt if needed. If the past seems dry, add some of the reserved pasta cooking water.
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- Heat the olive oil, garlic, and red pepper flakes in a large sauté pan over medium-low heat. As soon as the garlic begins to sizzle and smell fragrant, turn off the heat and let the oil infuse.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package directions and reserve 1 cup of the cooking water before draining.
- Turn the heat under the sauté pan to low and toss in the drained pasta. Cook for 1 to 2 minutes, adding the reserved cooking water 1 tablespoon at a time until the sauce has a nice consistency.
- Turn off the heat, add the herbs and ½ cup Parmesan, and toss to combine. Season to taste with salt and pepper and serve with extra Parmesan on the side.
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