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.
MIDNIGHT SPAGHETTI RECIPE - (4.5/5)
Provided by lindaauman
Number Of Ingredients 14
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 cup 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 (optional mushrooms)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 and wine to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, (optional peas) and simmer for about 5 minutes, until the liquid is reduced by about a third. Add the drained pasta (optional chicken and tomatoes) 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.
LUCIANO'S MIDNIGHT PASTA
This dish, for lovers of pasta, garlic and chilies, could hardy be simpler or more delicious. The flavor is enhanced by the quality of the olive oil and the fire of the chilies. Be heedful that this is not a sauce, as such - rather, each strand of spaghetti is coated with luscious, garlicky oil, and little red and green flecks of chili and parsley. If you prefer a milder, less fiery, dish, use two or less chilies, and remove the seeds. Adapted from Beverley Sutherland Smith's, 'A Taste in Time'. For a variation, I sometimes saute about 8 ounces sliced portobello mushrooms in butter, and top each serving with a spoonful or two. Yum.
Provided by Daydream
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pan, heat plenty of water to boiling point, then add salt and oil.
- Add the spaghetti, cook until al dente, and then drain.
- While the spaghetti is cooking, gently heat the olive oil.
- Add the chilies and garlic to the oil, and warm gently.
- It is important not to fry the garlic, otherwise it will become bitter.
- Place 1/3 of the spaghetti in a large bowl, then add 1/3 of the chili/garlic oil, 1/3 of the parsley, and 1/3 of the cheese.
- Toss all together well.
- Repeat twice more with remaining spaghetti, chili/garlic oil, parsley and cheese.
- When all is mixed well together, re-heat the pasta for a minute or two in a microwave oven.
- Serve piping hot in bowls, and pass around extra Parmesan cheese.
Nutrition Facts : Calories 732.7, Fat 34.1, SaturatedFat 5.6, Cholesterol 5.5, Sodium 1851, Carbohydrate 88.4, Fiber 4.2, Sugar 3.3, Protein 18
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