Spaghetti Aglio Olio Food

SPAGHETTI AGLIO E OLIO

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.

SPAGHETTI AGLIO E OLIO

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.

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 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.

SPAGHETTI AGLIO OLIO

Steps:

• Toast the bread crumbs along with the parsley in a dry saucepan until golden brown. Reserve.
• Bring salted water to a boil, and cook the spaghetti for about 6 minutes or just until al dente. Drain, but reserve a few ladles of pasta water.
• In another pan, while the pasta is cooking, heat the extra-virgin olive oil and combine the garlic and chili peppers over medium heat. Cook for a few minutes, or until the garlic is golden brown. Do not burn the garlic; otherwise it will become bitter.
• Add the spaghetti to the pan with the olive oil, and mix well. To prevent dryness, ladle some pasta water to the pasta. Cook for another minute, or until the desired state of al dente.
• Mix in the toasted bread crumbs and parsley before serving.

SPAGHETTI AGLIO OLIO WITH SPICY SHRIMP

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

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 E OLIO

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.

SPAGHETTI AGLIO E OLIO

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.

AGLIO E OLIO - SPAGHETTI WITH GARLIC AND OLIVE OIL

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.