LINGUINE WITH GARLIC OIL AND PANCETTA
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 500 degrees F.
- Fill a large saucepan with water and bring to a boil. While it's heating up, put the garlic olive oil in an ovenproof dish; I use an enamel Le Creuset one, measuring 12 by 8-inches. Remove the rind from pancetta and put it in the dish (to render down: you want as much bacony juices as possible), then dice the rest of the pancetta and add these cubes to the oil, smooshing them about with your fingers to make sure they're equally, if lightly, coated. When the water's boiling, put the dish of garlic-oiled pancetta in the oven, then salt the boiling water and add the linguine; these should need about 10 minutes to cook. When the pasta's ready, drain it, reserving a scant cupful of the cooking water and take the pancetta dish out of the oven. Tip the drained linguine into the dish and toss well, adding some of the pasta, cooking water, drop by cautious drop, for lubrication as you need it.
- And that's it: I like this without Parmesan, but a sprinkling of roughly scissored parsley, should you feel inclined, is always a good idea.
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.
PARMESAN GARLIC PASTA
Quick and tasty-- a good side for a weeknight. You can also add in some bacon or ham to the frying pan with the garlic and make it a main course.
Provided by didyb
Categories Kid Friendly
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to directions.
- Towards the end of the pasta cook time, heat 1 tbls olive oil in a frying pan.
- Add the pressed garlic, cook about 1 minutes, be sure not to burn.
- Add the 3 tbls white wine and deglaze the pan.
- Drain the pasta and add to the frying pan.
- Stir in the remaining 1 tbls olive oil, parsley, salt, pepper.
- Toss on heat until excess liquid is evaporated- just a few minutes.
- Put in serving bowl and toss with the shaved parmesan cheese.
Nutrition Facts : Calories 309, Fat 9.4, SaturatedFat 2.2, Cholesterol 5.5, Sodium 208.7, Carbohydrate 43.5, Fiber 1.9, Sugar 1.2, Protein 9.9
PASTA WITH OLIVE OIL AND GARLIC
This is a fast & economical dish. It is very good. Even when my children & grandchildren were small, they all loved it!! It's an Italian dish that has been around for a very long time.
Provided by Pat McCardle
Categories One Dish Meal
Time 20m
Yield 6-8 cups, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a brisk boil.
- Add salt.
- Add the spaghetti, following directions on the box.
- Meanwhile, heat the oil in a small pan.
- Slice the garlic thinly and add it to the oil.
- remove the pan from the heat when the garlic turns a pale golden color (do not brown the garlic).
- Add the parsley, salt and pepper.
- Reserve 1/2-3/4 cup pasta water.
- Drain pasta & stir in the oil.
- Add the water if you think the mixture is too dry.
GARLIC OIL SAUTEED PASTA WITH BROCCOLI
Provided by Melissa d'Arabian : Food Network
Time 18m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
- Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
- Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
- Cook's Note: Use pasta water if the pasta was made fresh.
- Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.
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.
OLIVE OIL, GARLIC, AND CRUSHED RED PEPPER PASTA SAUCE
A staple in an Italian household, this is thrown together easily from ingredients always on hand. Makes a simple pasta dinner along with a salad or a nice side dish. Just toss with one pound of cooked pasta (I like it with spaghetti).
Provided by JackieOhNo
Categories European
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds, making sure it doesn't brown. Add the pasta water, red pepper, salt, and parsley and bring to a boil. Toss with cooked pasta.
Nutrition Facts : Calories 247.7, Fat 27.1, SaturatedFat 3.8, Sodium 736.6, Carbohydrate 1.8, Fiber 0.6, Sugar 0.2, Protein 0.6
OLIVE OIL AND GARLIC PASTA
A nearly naked pasta recipe! Great as a side dish or main dish.If desired throw in some sauteed spinach or other veggies.Don't cheat and use the pre minced garlic in a jar...it's water packed and not nearly as flavorful as fresh garlic.
Provided by redwine
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions.
- while pasta is cooking, mince garlic.
- Add minced garlic to olive oil and spices, stir to blend.
- Drain pasta and toss with olive oil mixture.
- top with a grated hard cheese such as romano or parmesan.
Nutrition Facts : Calories 320, Fat 14.3, SaturatedFat 2, Sodium 5.1, Carbohydrate 43.3, Protein 8.4
GARLIC CHICKEN & PASTA IN OLIVE OIL
Steps:
- Cook pasta based on directions on box.
- In a large skillet, pour some of the olive oil to saute mushrooms and onions (med heat). Cube chicken and add to skillet when onions and mushrooms are almost complete (add more olive oil if needed to stop chicken from sticking). When chicken is almost done cooking, add spinach, minced garlic, garlic gomasio, and the rest of the olive oil. After chicken is cooked, turn heat to low and let sesame seeds and spinach heat up. Stir as needed.
- When the mixture is hot, add the pasta and mix. Serve on a plate and top with favorite cheese.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SPAGHETTI WITH GARLIC, OLIVE OIL AND RED PEPPER FLAKES
Steps:
- Bring 6 quarts of salted water to a boil in a large pot. Add the pasta and cook until al dente, 6 to 8 minutes. Drain the pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water -- you want to retain the pasta's natural starches so that the sauce will stick.
- Heat the olive oil in a large saute pan over medium heat. Add the garlic and saute until light brown and fragrant. It's important not to burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the pasta and toss to coat in the flavored oil. Add the reserved pasta water and cook, stirring, to create a sauce, 1 minute.
- Remove the pan from the heat and top with the fresh herbs.
SPAGHETTI WITH OLIVE OIL AND GARLIC
This Spaghetti with Olive Oil and Garlic is full of flavor, with just a hint of heat. You'll love the way the garlic and herbs come together in this delicious pasta dish.
Provided by Tania Sheff
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Then add salt and put in the pasta. Stir well.
- In the meantime, combine the garlic and olive oil in a cold skillet and bring them to a gentle simmer. Cook them for about 6-7 minutes, until the garlic has softened and just started to brown.
- At this point, add about 1/2 cup of pasta water to stop the garlic from cooking further.
- Drain your spaghetti and add it to the skillet. Add the parsley, basil, and Parmesan. Then stir everything together nicely. If the sauce looks a bit too dry, add in another 1/4 cup of the starchy pasta water.
- Serve this pasta garnished with freshly grated black pepper, chili flakes, fresh herbs, and/or Parmesan on top.
Nutrition Facts : Calories 688 kcal, Carbohydrate 88 g, Protein 24 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 17 mg, Sodium 421 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
PASTA WITH OLIVE OIL AND GARLIC (AGLIO E OLIO)
This classic pasta with olive oil and garlic (aka Pasta Aglio e Olio) is easy enough for weeknight meals but classy enough for a date night or entertaining guests!
Provided by Tara Kuczykowski
Categories Main Dishes
Time 20m
Number Of Ingredients 7
Steps:
- Add the dried spaghetti to a large skillet, and cover the noodles fully with cold water. Add 2 teaspoons of kosher salt to the water. Cook over medium heat until the water begins to boil. Continue to boil for 3 to 4 minutes, stirring occasionally, until the noodles are pliable but still al dente (slightly underdone). Reserve 1 cup of the pasta cooking water before draining.
- When the pasta is done cooking, heat the olive oil over medium heat in a large, shallow pot that's large enough to hold the cooked spaghetti noodles. Add the sliced garlic, and cook for 2 minutes or until it is just starting to turn golden brown around the edges. If using the red pepper flakes, add them at this time and cook for 30 seconds more.
- Carefully add the reserved pasta cooking water to the garlic and olive oil mixture and bring to a boil. And I do mean carefully -- it will spatter. Reduce the heat to a simmer for 3 minutes.
- Add the drained pasta to the olive oil pasta sauce and toss to coat. Remove from the heat, and season with additional salt (if necessary) and freshly ground black pepper to taste. Toss the pasta with the minced fresh parsley and freshly grated Parmesan, as desired. Serve warm with an extra drizzle of olive oil and additional grated Parmesan cheese on the side.
Nutrition Facts : Calories 266 calories, Carbohydrate 33.8 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9.4 grams fat, Fiber 4.1 grams fiber, Protein 8.2 grams protein, SaturatedFat 1.2 grams saturated fat, ServingSize 1.5 cups, Sodium 233.8 milligrams sodium, Sugar 2.0 grams sugar
SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)
Provided by Food Network Kitchen
Categories main-dish
Time 26m
Yield 4 to 6 servings
Number Of Ingredients 8
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 AND OLIVE OIL PASTE"
This makes a strong and versatile garlic-olive oil paste that will keep indefinitely in the refrigerator. Use it for salad dressings, spread on crusty bread, tossing with pasta, rubbing on chicken before roasting, etc...... A tip on taking skins off of garlic cloves...Smash cloves with back of knife. The will peel much easier. Time does not count for 1 week of marinating.
Provided by Queen uh Cuisine
Categories Salad Dressings
Time 15m
Yield 1 quart, 50 serving(s)
Number Of Ingredients 2
Steps:
- Add 4-5 heads of garlic (separate the cloves and peel them) see note above.
- Add garlic to olive oil.
- Let the garlic marinate for one week in glass container in refrigerator.
- Using food processor, make garlic and olive oil to a paste.
- Store the mixture in a jar or bottle in the refrigerator.
Nutrition Facts : Calories 156.3, Fat 17.3, SaturatedFat 2.4, Sodium 0.8, Carbohydrate 0.8, Fiber 0.1, Protein 0.1
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