SPAGHETTI AGLIO E OLIO
No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 32m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
- Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
- Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
- Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 754.6 calories, Carbohydrate 87.4 g, Cholesterol 17.6 mg, Fat 34.5 g, Fiber 3.9 g, Protein 22.9 g, SaturatedFat 7.5 g, Sodium 354.8 mg, Sugar 3.3 g
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.
PASTA WITH GARLIC AND OIL (AGLIO E OLIO)
Easy and so good, if you love garlic then you love this pasta dish! adjust the garlic to taste, I use 4 tablespoons for this recipe, you might want to reduce that a bit. Increase the dried red pepper flakes for more heat!
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring about 5 quarts of water to a boil with 3 teaspoons salt; add in the spaghetti and cook only until firm-tender; drain but RESERVE 1/2 cup pasta water.
- Start this when you are boiling the pasta; Heat about 4 tablespoons olive oil over medium-low heat in a skillet.
- Add in 3 tablespoons garlic and about 1/2 teaspoon salt with black pepper to taste; saute stirring often until the garlic is light brown (about 6-8 minutes) remove from heat and stir in the remaining 1 tablespoon minced garlic, crushed red pepper flakes, parsley, lemon juice and about 2 tablespoons of pasta cooking water; mix to combine.
- Transfer the drained pasta to a large serving bowl; toss with remaining 3 tablespoons olive oil and the remaining reserved cooking water.
- Add in the garlic mixture; toss well to combine.
- Season with more black pepper and salt to taste if desired.
- Serve immediately with grated Parmesan cheese.
- Delicious!
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.
LINGUINE AGLIO E OLIO
Aglio e Olio pasta is an authentic Italian dish. It is simplistic with only a handful of ingredients and is ready in under 30 minutes.
Provided by Deseree
Categories Main Dishes
Time 25m
Number Of Ingredients 7
Steps:
- Boil 5 quartz of water to a boil and add 1 tablespoon of salt.
- Cook according to package directions.
- Strain the pasta and rinse with cold water, you will want to stop the cooking process of the pasta.
- In a large skillet heat olive oil over med heat.
- Add garlic, salt and crushed red pepper to the pan and cook for 30 seconds to 1 minute being careful not to burn the garlic.
- Add the linguine to the skillet, add parsley and toss to combine.
- Continue cooking for 2-3 minutes.
- Transfer to pasta bowl and top with grated Parmesan cheese
Nutrition Facts : Calories 345 kcal, Carbohydrate 43.6 g, Protein 14.9 g, Fat 12.8 g, SaturatedFat 3.9 g, Cholesterol 69 mg, Sodium 582 mg, Fiber 0.2 g, Sugar 0.1 g, ServingSize 1 serving
PASTA AGLIO E OLIO {PASTA WITH GARLIC AND OIL}
Inspired by the movie Chef, this is truly one of my new comfort foods!
Provided by Marissa Stevens
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Add pasta and cook according to package directions, until al dente. (see recipe note) Drain, reserving 1 or more cups of the cooking liquid.
- Meanwhile, heat olive oil in a skillet over medium heat. Add garlic; cook and stir until garlic is tender and very lightly brown (take care not to burn it!). Stir in crushed red pepper. Add pasta and remove from heat; gently toss to coat, adding pasta water if you like to reach your desired consistency.
- Add parsley and lemon juice and toss again. Season to taste with salt and freshly ground black pepper.
- Serve topped with grated Parmesan cheese.
Nutrition Facts : Calories 866 kcal, Carbohydrate 90 g, Protein 25 g, Fat 45 g, SaturatedFat 10 g, Cholesterol 22 mg, Sodium 408 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 34 g, ServingSize 1 serving
AGLIO E OLIO - SPAGHETTI WITH GARLIC AND OLIVE OIL
This is so quick and easy and makes the most delicious light supper you'll ever eat! Please try it, it really is stunning! I've adapted this recipe from Australia's "Better Homes and Gardens" magazine, but it is a traditional Italian way of serving spaghetti. The quantities given serve 2, but just double them to serve 4.
Provided by Kookaburra
Categories Spaghetti
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to the boil.
- Add 2 tablespoons salt.
- Add spaghetti.
- Cook for 14 minutes exactly, then drain.
- About half-way through the cooking time for the spaghetti, heat the olive oil in a large frypan over a medium heat.
- Add the garlic, anchovy and chilli - I pound these three ingredients in a mortar and pestle for a minute or so first, but this is not absolutely necessary.
- Cook the garlic, anchovy and chilli mixture in the oil for a couple of minutes until the garlic is soft but not brown.
- Reduce heat to low and add lemon juice, breadcrumbs, salt and half the parsley and stir to combine.
- With the pan still on the heat, add the drained spaghetti and toss with a pair of tongs or two forks to combine thoroughly.
- Serve sprinkled with grated or granulated parmesan cheese and the rest of the parsley.
Nutrition Facts : Calories 785.5, Fat 35.2, SaturatedFat 7.7, Cholesterol 21.2, Sodium 8065.7, Carbohydrate 92.1, Fiber 4.2, Sugar 2.8, Protein 24.8
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 AGLIO E OLIO (PASTA IN GARLIC AND OIL SAUCE) RECIPE
One of the most basic pasta sauces, aglio e olio uses just garlic and olive oil (and maybe a pinch of red pepper flakes for heat). It sounds too simple to be good, but it's among the best.
Provided by Daniel Gritzer
Categories Mains Quick Dinners
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In a pot of salted boiling water, cook spaghetti until just shy of al dente (about 1 minute less than the package directs). Reserve pasta cooking water.
Nutrition Facts : Calories 664 kcal, Carbohydrate 85 g, Cholesterol 0 mg, Fiber 4 g, Protein 15 g, SaturatedFat 4 g, Sodium 244 mg, Sugar 3 g, Fat 29 g, ServingSize Serves 4, UnsaturatedFat 0 g
SPAGHETTI AGLIO E OLIO
Toss golden garlic and silky olive oil through spaghetti to make this classic Italian dish - ready in the time it takes to boil the pasta. It's simple, flavourful and perfect for busy days
Provided by Katie Hiscock
Categories Dinner
Time 15m
Number Of Ingredients 5
Steps:
- Bring a large pan of well-salted water to the boil and cook the spaghetti for about 10 mins, or until al dente - it should retain a little bite.
- When the pasta is nearly ready, heat the oil in a frying pan set over a medium heat and sizzle the garlic and chilli, if using, for 1 minute until fragrant and the garlic is lightly golden but not brown (the garlic will taste bitter if it gets too dark).
- Drain the spaghetti and add it to the garlicky oil with the parsley. Season and toss to combine, then serve.
Nutrition Facts : Calories 523 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.02 milligram of sodium
SPAGHETTI AGLIO E OLIO
Provided by Geoffrey Zakarian
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil, add the pasta and cook, stirring after 1 minute, until about three-quarters of the way done.
- Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the red pepper flakes and garlic and cook until just beginning to turn golden brown, then add the parsley. Add a ladle of the pasta water to stop the cooking process and allow the flavors to combine.
- When the pasta is three-quarters of the way cooked, remove it from the water and add it to the saute pan. Add more pasta water as necessary to finish cooking the pasta, letting the liquid reduce as the pasta finishes to form a sauce.
- Season with salt if desired and transfer to a large serving dish. Drizzle with more olive oil and serve.
PASTA WITH GARLIC AND OIL-AGLIO E OLIO
Make and share this Pasta With Garlic and Oil-aglio E Olio recipe from Food.com.
Provided by Mom2Eight
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack and heat oven to 200 degrees.
- Bring 4 quarts water to rolling boil, covered, in large Dutch oven or stockpot. Add pasta and 1 1/2 teaspoons table salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta.
- While water is heating, combine 3 tablespoons oil, 3 tablespoons garlic, and 1/2 teaspoon table salt or sea salt flakes in heavy-bottomed nonstick 10-inch skillet; cook over low heat, stirring constantly, until garlic foams and is sticky and straw-colored, 10 to 12 minutes. Off heat, add remaining tablespoon raw garlic, red pepper flakes, parsley, lemon juice, and 2 tablespoons pasta cooking water to skillet and stir well to keep garlic from clumping.
- Transfer drained pasta to warm serving bowl; add remaining 3 tablespoons olive oil and remaining reserved pasta cooking water and toss to coat. Add garlic mixture and 3/4 teaspoon table salt or 1 teaspoon sea salt flakes to pasta; toss well to combine. Serve immediately, sprinkling individual bowls with portion of Parmesan, if desired.
Nutrition Facts : Calories 617.1, Fat 22.1, SaturatedFat 3.1, Sodium 9.3, Carbohydrate 88.4, Fiber 4, Sugar 2.2, Protein 15.5
PASTA WITH GARLIC AND OIL (PASTA AGLIO E OLIO)
Can it get any easier?! I lived in Naples, Italy 3 years and loved learning the authentic dishes. I never have made it with the bread crumbs but you may like it so I added that option in.
Provided by Pilates Gal
Categories European
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Saute garlic and pepper in oil until golden brown. Add bread crumbs and blend well. Toss in pasta cooked to al dente and serve.
Nutrition Facts : Calories 670.6, Fat 28.8, SaturatedFat 4, Sodium 7.5, Carbohydrate 87.2, Fiber 3.9, Sugar 2.6, Protein 15.3
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- First, start by bringing a large pot of salted water to a boil. Add in the spaghetti and cook until al dente.
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- Once the pasta is cooked, use tongs to transfer the hot pasta over the olive oil mixture, add in 1/4 cup of the pasta water and sauté one last time on medium heat until the water has evaporated. Taste the pasta and add in any salt of red pepper flakes if necessary.
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- Cook the spaghetti in abundant salt water following manufacturer’s instructions, tasting for readiness from time to time.
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- Heat the olive oil in a skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic just starts to brown, about 1 minute. Add the pasta and cook until warmed through, about 2 minutes more.
- Take off the heat, add the lemon zest and juice, and season with some salt and pepper. Transfer to bowls and serve with some oregano sprinkled on top.
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- Bring a large pot of salted water to a boil and cook the spaghetti according to packet instructions until al dente (around 8-10 minutes).
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