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
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.
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
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
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 WITH BURRATA AND GARLIC-CHILE OIL
Burrata - a cousin of mozzarella with a creamy core - is a splurge, but it does all the heavy lifting in this simple dish, adding a rich finish that renders a basic bowl of whole-wheat noodles sophisticated. A spicy-sweet seasoned oil made by sautéing fennel, garlic and red-pepper flakes in good-quality olive oil over low heat is drizzled over the top, complementing the velvety texture of the cheese and the nuttiness of the noodles.
Provided by Sarah Copeland
Categories dinner, for two, lunch, weekday, pastas, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a boil. Crack the fennel seeds with the flat side of a large knife or the backside of a heavy skillet. Heat the oil, sliced fennel, garlic, fennel seeds and red-pepper flakes in a large skillet over low. Cook, stirring occasionally, until the garlic and fennel are softened and the oil is deeply flavored, 12 to 15 minutes.
- Meanwhile, cook the pasta according to package directions until al dente. Drain and return pasta to pot. Reserve a few tablespoons of the seasoned oil and fennel mixture, then add the rest to the pot with the pasta and toss to coat.
- Divide the pasta and burrata among four shallow bowls. Spoon the remaining seasoned oil and fennel mixture over the top and season with flaky salt and black pepper to taste.
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 15-MINUTE GARLIC, OIL, AND ANCHOVY SAUCE
This version of aglio e olio (garlic and oil) sauce includes anchovies, red pepper flakes, and freshly toasted breadcrumbs, which add great flavor and a little crunch.
Provided by Mindy Fox
Time 20m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
- Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6-7 minutes (do not brown). Stir in parsley, then remove from heat.
- While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
- Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1-2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.
PASTA WITH OIL AND GARLIC SAUCE
Make and share this Pasta with Oil and Garlic Sauce recipe from Food.com.
Provided by Barb G.
Categories Lunch/Snacks
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta until Al Dente, Keep warm.
- Heat oil in 10" skillet, over low heat.
- Add garlic, cook slowly and gently till light gold.
- Remove from heat and stir in parsley and basil.
- Add hot pasta to skillet, toss to coat evenly.
- Serve Immediately with Parmesan Cheese.
- Enjoy.
Nutrition Facts : Calories 860.3, Fat 44.9, SaturatedFat 9.6, Cholesterol 22, Sodium 395, Carbohydrate 88.6, Fiber 4, Sugar 3.4, Protein 25.1
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.
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