Garlic Spaghetti I Food

SPAGHETTI AGLIO E OLIO (GARLIC SPAGHETTI)

Steps:

• Gather the ingredients.
• Boil a large pot of water. Add salt when it has boiled and add the pasta. Once the pasta has cooked to al dente (look at the package instructions), reserve a cup of the pasta water for the sauce and drain.
• Slice the garlic into thin slivers (as thin as you can).
• Mince the parsley.
• Add the olive oil to a large pot (the same one you cooked the pasta in, if you wish) and cook on medium heat. Add half of the garlic and saute until just fragrant. Then add in the salt, pepper, red pepper flakes, and chopped parsley. Cook for another minute. Just be careful not to overcook or over toast the garlic. This can lessen the garlic flavor and can make the garlic taste bitter.
• Add half a cup of the reserved pasta water, the pasta and the remaining garlic. Toss and cook for another 2 minutes or until it is all heated through. Add in more pasta water if needed.
• Add the parmesan cheese and more salt to taste. Serve immediately.

GARLIC SPAGHETTI SAUCE

Steps:

• To make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned.
• Stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green.
• Pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese.
• Serve with french bread and extra Parmasan cheese at the table.
• This garlic sauce will cover 3/4-1 pound of spaghetti or other pasta.

GARLIC SPAGHETTI

Steps:

• Combine the spices. While your noodles are cooking start warming a little of the olive oil and the garlic on low heat until the garlic has cooked (don't over cook or burn the garlic) and the flavors are released. Add a little butter and a little of the spices and let simmer on low for about a minute while stirring. Keep repeating the steps until everything has been added. The slower you add and the longer you let simmer the better the flavor.
• Once the noodles are done drain and toss together. We keep it in a crock pot to keep it warm or to take to work for pot luck days!
• I'm sure you can add any other spices you like or add more garlic. Serving size depends on if you are using this as a side dish as we do.

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.

TAYLOR'S SHRIMP WITH SPAGHETTI IN GARLIC-BUTTER SAUCE

Steps:

• Heat the butter in a skillet over medium heat until melted. Add the garlic. Cook for a few seconds, and then add the shrimp and cook for 4 minutes. Add the spaghetti and cook until just heated through.
• Lay the lettuce on a plate and top with the spaghetti and shrimp. Squeeze lemon juice over the top and garnish with the remaining wedge.

GARLIC SPAGHETTI

Steps:

• In a small saucepan, cook the garlic in the olive oil for 30 minutes on low heat. Stir occasionally to keep the garlic from drying out. In a medium saucepan, add the butter and tomatoes, and stir until well blended and the butter is melted. Stir in the garlic oil and season with salt and pepper. Allow the flavors to meld for 10 minutes. Toss with the spaghetti and serve garnished with basil and Parmesan.

GARLIC-AND-GREENS SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate. Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt.
• When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes.
• Return the cooking water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes. Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with the garlic chips.

GARLIC SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a skillet over low heat, cook garlic in oil until lightly browned. Remove from the heat; stir in parsley, oregano, salt and pepper. Drain spaghetti; place in a large bowl. Add garlic mixture and Parmesan cheese; toss to coat.

GARLIC-HERB SPAGHETTI SQUASH

Steps:

• Put 1 halved, seeded spaghetti squash in a microwave-safe dish; add 2 tablespoons water, cover and microwave until tender, 16 minutes. Let cool slightly, then scrape into strands with a fork into a bowl. Cook 2 sliced garlic cloves in olive oil until golden. Add to the squash along with 2 tablespoons each chopped parsley, chives and pickled cherry peppers; toss. Season with salt and pepper.

GARLIC PASTA

Steps:

• Thinly slice the garlic and saute in the olive oil until not quite browned.
• Add the cream, tiny bit of salt, and ample pepper.
• Simmer for a moment to reduce the cream.
• Toss the cream with the hot pasta, just removed from the water.
• Add lots of cheese and a parsley garnish.

GARLIC PASTA

Steps:

• Separate garlic into cloves; remove papery skins. In a large skillet over low heat, saute garlic in oil for 20 minutes or until golden brown. Remove from the heat; add parsley, oregano, salt and pepper. Toss with pasta serve immediately.

GARLIC PARMESAN SPAGHETTI SAUCE

Steps:

• To cook spaghetti sauce, in a heavy skillet or cast iron frying pan, slowly heat the olive oil and butter, add garlic, onion and saute until dark golden.
• Meanwhile, cook spaghetti in a large pot of slow to medium boiling water until tender.
• Drain, do not rinse.
• Pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese.
• Serve with french bread and extra Parmasan cheese at the table.
• This recipe will cover about 1/2 pound of spaghetti or other Italian pasta.
• For a variation, sprinkle with fresh-dried basil before serving.

EASY GARLIC SPAGHETTI

Steps:

• Cook spaghetti noodles according to directions. Drain and return to pot. Can use any pasta - does not have to be spaghetti.
• In a skillet, add olive oil and garlic. Saute garlic over medium heat until it begins to brown, then remove from burner.
• Pour garlic and olive oil over spaghetti and add parmesean cheese. Salt and pepper to taste. Toss to coat spaghetti and serve. I sprinkle more parmesean cheese on top after serving.

GARLIC SPAGHETTI

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt. Drain, reserving 1 cup of the cooking water. Set spaghetti aside.
• Heat oil in same saucepan on medium-low heat. Add garlic; cook 1 to 2 min. or until lightly browned, stirring frequently. Add cream cheese, 3/4 cup Parmesan and 1/2 cup of the reserved pasta cooking water; cook 1 to 2 min. or until cream cheese is completely melted and sauce is well blended.
• Return spaghetti to pan; toss until evenly coated. If thinner consistency is desired, add enough of the remaining reserved pasta cooking water until sauce is of desired consistency. Top with remaining Parmesan.