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
"No pasta could be easier than spaghetti and olive oil, right? Yet I can't believe how badly this sublime and simple pasta gets made, with not enough oil, undercooked garlic, and the addition of cheese, which I think is sinful. Here's my spaghetti aio e olio," says Scott Conant.
Provided by Scott Conant
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of very well salted water to a boil. Heat the olive oil in a saute pan over medium heat. Start cooking the spaghetti.
- While it cooks, add the garlic to the pan with just enough heat so that it sizzles gently. Add the crushed red pepper flakes. When the outside edges of the garlic are just starting to brown, add 1 cup of the pasta water and a pinch of salt. Keep cooking, shaking the pan to create an emulsion, until the oil and water mixture no longer has that very harsh raw garlic flavor.
- When the pasta is al dente, drain it and add it to the pan, along with the chopped parsley, if using, tossing to coat. Serve immediately.
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 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.
SHRIMP AND SPAGHETTI AGLIO E OLIO
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Add the pasta to a large pot of boiling salted water and stir. Cook until al dente, about 2 minutes less than the box instructions.
- Meanwhile, add the olive oil to a large saute pan over medium heat. Add the pepperoncini flakes along with the garlic and cook until just starting to turn very light golden brown, about 2 minutes, then turn up the heat slightly and add the shrimp. Sprinkle with salt and pepper and saute until the bottom turns pink or opaque, 2 to 3 minutes on one side. Turn the shrimp over to finish cooking, about 1 minute. Add about 1/3 cup of the pasta water. Drain the pasta and add it to the saute pan. Turn up the heat slightly and let cook to thicken the sauce, about 1 minute. Add the herbs, reserving about a teaspoon of each for garnish. Season with salt and pepper as needed. Transfer to a serving dish. Drizzle with a little olive oil and garnish with the reserved herbs.
AGLIO E OLIO
Easy, fast, and good. Great for those night when you don't feel like cooking. Garlic-lovers this is for you.
Provided by ubtracey
Categories One Dish Meal
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring about 5 quarts of water to a boil with 3 teaspoons salt; add in the pasta 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, green peepers, crushed red pepper flakes, celery leaves, capers, onion powder, lemon or lime 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 serve immediately with grated Parmesan cheese.
Nutrition Facts : Calories 674, Fat 28.8, SaturatedFat 5.3, Cholesterol 7.2, Sodium 1989.1, Carbohydrate 94.5, Fiber 13, Sugar 0.7, Protein 13
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
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
EASY HEALTHIER AGLIO OLIO
Aglio Olio is one of my favourite pastas - it really allows the taste of the pasta to shine through. But I noticed that most Aglio Olio recipes here are quite high in fat or carbs. So I'm posting my own, healthier version.
Provided by Syin5907
Categories One Dish Meal
Time 12m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Toss your garlic, onion, chili, parsley, lemon juice and black peppercorns in a food processor and pulse until everything is chopped up.
- Add olive oil into a heated wok. Add your garlic mixture and stir until the garlic is golden brown and fragrant.
- Add pasta and mix thoroughly.
- Add your reserved pasta water and mix thoroughly.
- Add salt, to taste. Mix thoroughly.
- Serve with grated cheese and a lashing of Tabasco sauce, if desired.
Nutrition Facts : Calories 360.1, Fat 14.5, SaturatedFat 2, Sodium 12, Carbohydrate 50.5, Fiber 3.2, Sugar 4.8, Protein 8.5
SPAGHETTI AGLIO OLIO WITH SPICY SHRIMP
Spaghetti with garlic and olive oil was, by far, my Italian grandfather's favorite dish and I ALWAYS think of him whenever I make it! For those of you with anchovy phobia, this dish works great with or without them. I've made it both ways. Be sure to adjust your salt accordingly if using the anchovies, because they add a lot of saltiness on their own.
Provided by Kozmic Blues
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta in large pot of boiling, salted water until al dente (about 7 minutes?).
- While pasta cooks, toss shrimp with lemon juice, parsley, pepper flakes, garlic, olive oil and a pinch of salt.
- Heat large skillet over medium hight heat, add shrimp, oil and spices and cook about 3 minutes or until its pink and slightly firm.
- Remove shrimp from pan and set aside, covered, to keep warm.
- At this point, you may pull out the whole, crushed cloves.
- I usually leave them.
- Lower heat to medium low and add the 1/4 cup of olive oil.
- Next, add anchovies, garlic and red pepper to oil.
- Be sure to break up the anchovies in the pan until they melt into the oil and garlic.
- Drain pasta and toss it in large bowl with garlic and olive oil mixture.
- Sprinkle with fresh parsley, and top with the shrimp.
SPAGHETTI AGLIO E OLIO
Simple basic spaghetti that can be modified to a variety of different sauces.
Provided by SapphireKT
Time 20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- In a pot of salted boiling water (1tbsp salt per 1 liter water), cook spaghetti until just shy of al dente (about 1 minute less than the package directs). Reserve pasta cooking water.
- Meanwhile, in a large saucepan, combine 3 tablespoons oil and garlic. Add pinch of red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
- Transfer pasta to saucepan along with 2 tbsp pasta water, increase heat to high, and cook, stirring and tossing rapidly, until a creamy, emulsified sauce forms. Remove from heat, add remaining 1 tablespoon olive oil, and stir well to combine. Mix in chopped parsley and serve right away.
- This pasta dish is easily modified to different sauces. This includes adding chopped bacon during step 2; adding a splash of white wine and clams; adding halved cherry tomatoes, anchovies and basil; adding sliced mushrooms and truffle oil etc.
SPAGHETTI AGLIO
Spaghetti Aglio, Olio e Peperoncino (Garlic, Olive Oil and Chilli Spaghetti) Simple, easy and really tasty. I have had this in a local restaurant
Provided by dee123dee
Time 25m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cook the spaghetti according to packet instructions. Drain and reserve two tablespoons of the cooking liquid.
- In a frying pan over low heat, saute the garlic in the olive oil until golden but not browned. Add the chillies and the reserved cooking liquid. Add the spaghetti and season with the chopped parsley, salt and pepper. Toss so that the spaghetti is coated in the olive oil mixture and everything is well combined. Serve immediately with grated Parmesan or Pecorino Romano, if desired.
SPAGHETTI AIOLI WITH ANCHOVIES & GARLIC (SPAGHETTI AGLIO E O
Hearty & Rustic Italian Pasta Dish... Always reminds me of Christmas Eve as growing up we did the traditional Italian "Feast of the Seven Fishes" NO MEAT Family Holiday Dinner. This was always a staple at that meal at my Grandparents House. This is also a quick recipe for a Friday during Lent. It goes great served with a Ceasar Salad & Garlic Bread!
Provided by BlondieItaliana
Categories Spaghetti
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil water for pasta.
- Meanwhile, saute' garlic, oil, & garlic powder in saucepan over low-medium heat (must not burn the garlic or it is ruined as the taste goes bad & you have to start from scratch).
- Set aside 4-5 anchovies and cut them into small pieces, reserve those for last step.
- Take remaining anchovies in can & add them to garlic & oil saute' and break them into pieces as you stir them into pan. Stir frequently. Add dash of salt to taste.
- Cook pasta as directed. Drain. Put into large pasta bowl. Add oil/garlic/anchovy mix as well as reserved anchovy pieces. Toss together & serve immediately.
Nutrition Facts : Calories 634.2, Fat 38.6, SaturatedFat 5.5, Cholesterol 12.1, Sodium 565.4, Carbohydrate 57.6, Fiber 2.5, Sugar 2.1, Protein 14.2
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
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