Aglio Olio E Peperoncino Garlic Oil And Chilli Pasta Sauce Food

SPAGHETTI AGLIO, OLIO E PEPERONCINO

Steps:

• Bring a large pot of water to a boil.
• Once water is boiling add salt to taste and cook spaghetti 'al dente'.While you're waiting, start preparing the sauce.
• Peel garlic clove(s), split it in half and discard the green part that is in the middle. Chop the rest of the clove.If you're using whole (fresh or dried) chili pepper, slice it lengthwise, remove the seeds and discard the stem. Chop peperoncino coarsely.
• Put oil, garlic and fresh peperoncino or dried chili flakes in a skillet pan, start heating over low heat.Let them fry for about two minutes then add a little bit of parsley.
• Once spaghetti are cooked, move them to the skillet along with a small ladle of so of pasta cooking water. Pasta should not float in the water, add just enough to let pasta absorb a little bit of it. Toss everything in the pan for a minutes or so. Add the remaining chopped parsley and give it another nice toss before serving.

PASTA AGLIO, OLIO E PEPERONCINO

Steps:

• Put a pot of salted water on to boil. Remove the stems of the peperoncini, halve them lengthwise, then slice them into 1/4-inch lengths. Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes. Add the parsley to the pan, and turn off the heat.
• Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle. Drain, and reserve 1 cup of the cooking liquid.
• When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.

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.

PASTA WITH GARLIC AND OIL (AGLIO E OLIO)

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!

AGLIO OLIO E PEPERONCINO (GARLIC, OIL AND CHILLI PASTA SAUCE)

Steps:

• Heat the olive oil in a large frying pan over medium-low heat.
• Add the chili and garlic, and gently fry for about 1 minute, until the garlic is just beginning to colour. Take care not to let it burn.
• Add the cooked pasta and the parsley, and season to taste. Toss well and serve immediately.

PASTA WITH GARLIC AND OIL (PASTA AGLIO E OLIO)

Steps:

• Saute garlic and pepper in oil until golden brown. Add bread crumbs and blend well. Toss in pasta cooked to al dente and serve.

SPAGHETTI OLIO E AGLIO (SPAGHETTI WITH GARLIC IN OLIVE OIL)

Steps:

• Add the salt to the water and bring to a boil.
• While the water is boiling slice the garlic thin and add to a large skillet, add the oil.
• When the water is boiling add the spaghetti to the water and cook 1 to 1.5 minutes less then recommended package instructions.
• While the pasta is cooking bring the skillet to medium heat and sweat the garlic; moving the contents around gently. Do not burn the garlic, heat management is key. About 2 minute before the spaghetti is ready add the red pepper to the skillet and continue moving the garlic and peppers.
• About 1 minute before the pasta is done remove 1/4 Cup of pasta water (a ladle works well). Add the starchy water to the oil carefully and mix with spatula or wooded spoon.
• When the pasta is done cooking remove and reserve 3/4 cup of pasta water. Drain the pasta and add it to the skillet with the oil. Mix well while cooking for a additional 1-2 minutes, Slowly adding the pasta water a little at a time until the pasta creamy and emulsified. ***not all the pasta water may be used, use discretion.***.
• Remove from the heat and plate 1/5 the pasta on a plate. Top with 1/5 the parmesan cheese and parsley. (Parsley is traditional, but i like the basil better).

SPAGHETTI AGLIO OLIO E PEPERONCINO (GARLIC, OIL & PEPPERS)

Steps:

• Cook the pasta according to the package instructions, adding plenty of salt to the water.
• Meanwhile, heat the oil very gently in a small frying pan or saucepan. Add the crushed garlic and whole dried chile and stir over low heat until the garlic is just beginning to brown. Remove the chile and discard.
• Drain the pasta and turn it into a warmed large bowl. Pour on the oil and garlic mixture, add the parsely and toss vigorously until the pasta glistens. Serve immediately.