Garlic Lovers Fettuccine With Olive Oil Garlic And Zucchini Food

GARLIC LOVER'S FETTUCCINE WITH OLIVE OIL, GARLIC AND ZUCCHINI

Steps:

• Steam the zucchini 5 minutes and remove from the heat.
• Begin bringing water to a boil in a large pot for the pasta. (I would add a generous amount of grated sea salt to the water.).
• Meanwhile, heat the olive oil with the garlic in a small pan over very low heat. The garlic should simmer very gently, never turning brown, but just golden. (If it cooks too quickly, it will burn.) It should simmer for about 10 minutes. When it is golden and the oil aromatic, remove from the heat.
• Have a warmed serving dish ready.
• Cook the pasta al dente, and when it is done, spoon into the serving dish and toss with the oil and garlic, and the remaining ingredients.
• Serve at once, passing additional Parmesan cheese.

SPAGHETTINI SQUARED: PASTA WITH OLIVE OIL, GARLIC, AND ZUCCHINI

Steps:

• Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 10 minutes. While the water comes to a boil and the pasta cooks, cut the zucchini with the fine French-fry cutter on a mandoline. If you do not have one, cut by hand into the longest, finest julienne you can manage. Season with salt and pepper. If your zucchini is very finely cut, it does not need to be cooked. Otherwise, place in a colander, suspend over the pasta pot, cover the pot, and steam the zucchini until still slightly crunchy, about 2 minutes. Heat 1/4 cup of the olive oil in a small skillet over medium-high heat until hot. Add the garlic and saute briefly until light brown. Turn on the exhaust fan and add the red pepper flakes. Quickly mix in the basil and parsley and remove from the heat. When the pasta is al dente, drain through a colander, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into a warm serving bowl; add the zucchini, basil oil, the garlic mixture, and 1/2 cup of the cheese. Toss well, adding cooking water as needed to make a smooth sauce. Taste for seasoning and add salt and pepper, as needed. Grate about 2 tablespoons Parmesan over the top and serve at once. Cook's Note: The reason to save the basil oil to toss with the pasta at the end is so the oil will have a fresh, uncooked taste.
• Basil Oil (and other herb flavored oils):
• For soft herbs, such as basil, parsley, cilantro or tarragon: Use 4 cups packed leaves to 2 cups pure olive oil. For woody herbs, such as rosemary, sage, thyme, oregano or lemon verbena: Use 1 cup packed leaves to 2 cups pure olive oil. In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through. It's okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter. (Sometimes a little dark liquid comes through the filter first. Don't worry; that's water. It will settle to the bottom because it is heavier than the oil.) Let the filtered oil settle for a few hours, then pour it off the dark liquid. Store in an airtight jar in a cool, dark place. Cook's Notes: The oil passes through the filter faster if it's filtered while still hot, so set up your filter before you start the recipe. You'll need a flat-bottomed paper filter, like those used for some drip coffee machines. Cone-shaped filters tend to get clogged. Yield: about 1 1/3 cups

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.

GARLIC & FETA LOVERS ROTINI PASTA FOR ONE.

Steps:

• Cook pasta according to package, drain.
• In a small saucepan heat olive oil & garlic until garlic is lightly browned over med. heat.
• Add pasta & feta cheese, stirring to coat.
• Cook 1-2 minutes on low heat or until feta is melted to your liking.
• Empty into a bowl & add a dash of salt & a few dashes of pepper to taste.
• Hope you enjoy!