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.
SPAGHETTI WITH GARLIC AND OIL PASTA RECIPE BY TASTY
Here's what you need: salt, spaghetti, extra virgin olive oil, garlic, red chili flakes, fresh parsley
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ¼ cup (60 ml) of pasta water, then drain.
- Add the olive oil and garlic to a large cold sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
- Add the chile flakes and cook for another minute.
- Add the reserved pasta water and bring to a simmer. Add the cooked spaghetti and parsley, if using. Stir until the pasta is well-coated. Season with salt to taste.
- Enjoy!
Nutrition Facts : Calories 301 calories, Carbohydrate 42 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, Sugar 1 gram
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.
ONE-PAN PASTA WITH GARLIC AND OIL
Provided by Harold Mcgee
Categories dinner, easy, quick, one pot, pastas, main course
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a 12-inch skillet or Dutch oven, combine 1 tablespoon oil and the garlic. Place over medium heat and sauté garlic until golden. Using a slotted spoon, transfer garlic to a plate and set aside.
- Set aside a colander placed over a bowl. Place pasta in unwashed skillet (if pasta is very long it may not lie flat on bottom until it begins to soften). Add 2 teaspoons salt and 8 cups cold water.
- Place over high heat and cook uncovered, stirring frequently to keep pasta submerged, until pasta is almost al dente, 8 to 10 minutes, depending on pasta. Tilt pan and spoon off as much liquid as possible into a bowl, so that very little is left in pan. Add remaining 1/4 cup oil, reserved garlic, parsley and red pepper. Return just enough cooking liquid to pasta, tossing them together, to make a creamy sauce. Adjust salt as needed. Serve immediately.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 13 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 221 milligrams, Sugar 0 grams
ONE-PAN PASTA
It's one of our most popular recipes and for good reason. This is our original one-pot pasta recipe, inspired by a dish one of our food editors ate in Puglia, Italy. All the ingredients cook together in a straight-sided skillet, you don't even need to boil water first-and it's on the table in just 20 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 10
Steps:
- Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
- Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
GARLIC SHRIMP AND SPINACH PASTA
This meal is quick and easy! You only need one pan to prepare and it's really quite healthy as well! I came up with this recipe with ingredients I had handy in my fridge, freezer, and pantry.
Provided by Logans Mama
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thaw and pat dry shrimp, set aside to bring to room temperature.
- Boil water for pasta.
- Meanwhile, prepare garlic by slicing longways in slivers, leaving the garlic quite large. Sometimes, I only cut the garlic cloves in half and leave them in large pieces. Sometimes, I chop them finely. It depends on my mood!
- Finely chop onion.
- In a large skillet, add margarine/butter and Olive Oil and heat through on medium.
- Add onion and garlic.
- Add pasta to boiling water.
- Sautee garlic and onion until onions becomes transparent but do not burn the garlic! Add the onion first if you are afraid to burn the garlic. Burning it will cause it to taste bitter.
- Add shrimp, fresh ground pepper, and salt to taste.
- Once shrimp begin to curl up a little, add spinach. The spinach will be wilted in the pan when finished.
- By this time, your pasta should be ready for draining.
- Drain pasta and add to your shrimp and spinach mix still in the pan.
- Toss thoroughly and plate.
- Feel free to add chopped red or yellow pepper to this recipe. Baby scallops are also very tasty added to it as well.
Nutrition Facts : Calories 841.3, Fat 53.7, SaturatedFat 8.4, Cholesterol 212.8, Sodium 525.2, Carbohydrate 47.9, Fiber 1.9, Sugar 1.9, Protein 42.4
ONE-PAN PASTA WITH WILD MUSHROOMS, ZUCCHINI AND BASIL
Provided by Megan Mitchell
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat a 13-inch nonstick skillet over medium heat. Add the oil. Add the mushrooms in batches and cook, stirring occasionally until golden brown before adding more mushrooms, 10 to 12 minutes total. Reduce the heat to medium-low and add the garlic, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the crushed red pepper flakes. Stir together.
- Add the coconut milk, water and nutritional yeast to the skillet. Stir together and taste for seasoning and add more salt or black pepper, if needed. Add the pasta and zucchini and stir, making sure the pasta is submerged in the liquid.
- Cover with the lid and simmer for 12 minutes, stirring every 3 to 4 minutes. Uncover and add the basil. Stir and simmer uncovered until the sauce has thickened and the pasta is al dente, 5 to 6 minutes.
- Scoop into small shallow bowls and top with more basil and black pepper.
LINGUINE WITH GARLIC AND OIL
Steps:
- Bring a large pot of water to a boil and salt it. Meanwhile, combine the garlic, oil, and a pinch of salt in a small skillet over medium-low heat. Allow the garlic to simmer, shaking the pan occasionally, until it turns golden; do not allow it to turn dark brown.
- When the water boils, cook the pasta until it is tender but firm. When it is done, drain it, reserving a bit of the cooking water. Reheat the garlic and oil mixture briefly if necessary. Dress the pasta with the sauce and parsley, if using, adding a little more oil or some of the cooking water if it seems dry.
- Variations
- If you have a moderately well-stocked pantry-for example, if you have some olives, capers, chickpeas, dried chiles, canned tomatoes, and so on-you can make any of these delicious variations in less than a half hour.
- Add a couple of dried chiles to the oil along with the garlic. Discard before tossing with the pasta. Alternatively, sprinkle the pasta with hot red pepper flakes or pass some at the table.
- Add 1 cup cooked, drained chickpeas to the garlic-oil mixture about a minute before tossing with the pasta.
- Add 1 to 2 tablespoons capers to the garlic-oil mixture about a minute before tossing with the pasta.
- Add 1/4 to 1/2 cup minced pitted black olives (preferably imported) to the garlic-oil mixture about a minute before tossing with the pasta.
- Add a mixture of about 1 cup fresh herbs to the pasta when tossing it with the garlic-oil mixture. You probably will need more olive oil or some of the pasta-cooking water.
ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY
This easy 30-minute pasta recipe transforms ingredients that you already have in your kitchen into a posh, seafood dish you'll want to serve at your next dinner party. And since the whole dish is made in a single pot, clean-up is easy. Don't be surprised if this becomes your favorite quick go-to.
Provided by Robert Broadfoot
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
- Drain and set pasta aside.
- In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
- Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
- Add oregano and spinach, cook until wilted.
- Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
- When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
- Enjoy!
Nutrition Facts : Calories 648 calories, Carbohydrate 48 grams, Fat 34 grams, Fiber 4 grams, Protein 36 grams, Sugar 2 grams
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