Pasta With Olive Oil And Garlic Food

PASTA WITH OLIVE OIL AND GARLIC

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.

BUTTERY GARLIC PASTA

Steps:

• Bring 6 quarts of water to a boil. Salt the water generously then add the pasta. Stir once to loosen the noodles. Cook until al dente (about 9 minutes for gemelli). Drain and set aside
• Meanwhile, peel and mince the garlic. Melt the olive oil and butter over medium heat, swirling often to combine. Add garlic to the butter and olive oil. Cook, stirring constantly, until the garlic just begins to brown. Add paprika, salt, pepper and stir to combine.
• Add the pasta to the skillet, toss to coat all noodles evenly and test for seasoning. (you will probably need more salt.)
• Serve immediately.
• Share and Enjoy!

GARLIC PENNE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE

Steps:

• Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
• When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
• While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
• When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
• Serve with more red-pepper flakes, black pepper and Parmesan.

PASTA E OLIO

Steps:

• In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
• Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes.
• Toss pasta with garlic mixture and butter or margarine. Serve warm.

SPAGHETTI WITH GARLIC AND OIL PASTA RECIPE BY TASTY

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!

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 AND GARLIC

Steps:

• In a large pot of salted water boil pasta until al dente. Drain well.
• In a small saucepan heat oil slightly, add garlic. Saute garlic until it is lightly browned. Be careful not to burn garlic.
• Combine pasta and garlic, salt and pepper to taste. Top with Parmesan or Romano cheese and serve.

OLIVE OIL, GARLIC, AND CRUSHED RED PEPPER PASTA SAUCE

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.

SPAGHETTI AGLIO E OLIO

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.

GARLIC OIL SAUTEED PASTA WITH BROCCOLI

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.

CREAMLESS PENNE PASTA PRIMAVERA WITH OLIVE OIL AND GARLIC

Steps:

• Bring 4 quarts of water with 2 tablespoons salt to a boil in a large pot and cook dry penne pasta to desired doneness per package directions. (Only 2.8 quarts -- 2.5 liters -- of water are required, but with the smaller amount of water, it would take longer for the water to return to a boil once the pasta is added.).
• Meanwhile, precook broccoli florets and carrots. If boiling in water, boil for 3-5 minutes and check for doneness with fork. Otherwise, vegetables can be steamed. Once cooked, transfer vegetables to ice water to halt cooking and preserve bright color, then drain. Set aside until step 4.
• In a large heavy skillet, heat the olive oil 1 minute or until hot and saute the onion and garlic until lightly golden, about 3 minutes.
• Add the vegetables and saute until the peppers are soft, about 2 minutes.
• Deglaze with the beef broth, if using, or just a splash (1 fluid ounce) of dry white wine.
• Add the drained penne noodles and basil and season to taste.
• Toss well and serve immediately with some freshly grated Parmesan or Grana di Padano cheese on the side.

OLIVE OIL AND GARLIC PASTA

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.

SPAGHETTI WITH OLIVE OIL AND GARLIC

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.

SPAGHETTI WITH OIL, GARLIC AND SPICES

Steps:

• Bring a large pot of salted water to a boil for the spaghetti. Cook the pasta according to the directions on the box.
• Meanwhile, in a large saute pan, heat the oil. Just before the smoking point, add the minced garlic, basil, fresh and dried oregano, parsley, black pepper, and red chile pepper flakes. Immediately turn off the heat.
• Drain pasta well and add spaghetti to the sauce. Toss well to coat the spaghetti. Plate the pasta into warmed pasta bowls. Sprinkle with Parmesan.

"GARLIC AND OLIVE OIL PASTE"

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.

PASTA WITH OLIVE OIL AND GARLIC (AGLIO E OLIO)

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.

SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)

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.

PASTA WITH TUNA, TOMATOES, GARLIC, CAPERS, AND OLIVES

Steps:

• Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
• Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.