Spaghetti With Garlic Oil And Chile Food

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 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 WITH GARLIC, OLIVE OIL AND RED PEPPER FLAKES

Steps:

• Bring 6 quarts of salted water to a boil in a large pot. Add the pasta and cook until al dente, 6 to 8 minutes. Drain the pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water -- you want to retain the pasta's natural starches so that the sauce will stick.
• Heat the olive oil in a large saute pan over medium heat. Add the garlic and saute until light brown and fragrant. It's important not to burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the pasta and toss to coat in the flavored oil. Add the reserved pasta water and cook, stirring, to create a sauce, 1 minute.
• Remove the pan from the heat and top with the fresh herbs.

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.

ROMAN-STYLE SPAGHETTI WITH GARLIC AND OLIVE OIL

Steps:

• In a large pot, bring 4 quarts water to a rapid boil over high heat, then stir in 1 tablespoons salt. Drop in spaghetti and cook, stirring frequently, until tender, but still firm to the bite.
• Meanwhile, in a large saute pan or skillet, combine the oil, garlic and anchovies (if using) over low heat and cook until the garlic just begins to take on a hint of color, do not brown the garlic. Remove from the heat.
• Drain spaghetti, transfer to the pan holding the garlicky olive oil, season to taste with salt and pepper or crushed red pepper flakes and toss well. Sprinkle with the parsley, crown lavishly with cheese, and serve immediately.

SPAGHETTI WITH BURRATA AND GARLIC-CHILE OIL

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.

SPAGHETTI WITH OIL AND GARLIC FOR ONE RECIPE BY TASTY

Steps:

• Cook spaghetti in lightly salted water for ten minutes. Drain and set aside.
• Thinly slice garlic and saute in oil until light brown.
• Remove cooked garlic from oil and leave oil on medium heat.
• In a wok, add the pasta, butter, hot oil, parsley and pepper and mix well.
• Plate and top with parmesan cheese. Serve hot.
• Enjoy!

SPAGHETTI WITH GARLIC, OLIVE OIL AND CHILE PEPPER SIMPLE!

Steps:

• Cook pasta in boiling, well-salted water, following package directions to avoid overcooking.
• While pasta is cooking, heat olive oil over medium-low heat in a large skillet and add garlic, cooking gently until garlic is soft.
• Remove from heat and stir in crushed chile pepper.
• The moment the pasta is ready, drain, reserving about 1 cup of the cooking water, and add pasta to skillet.
• Toss with oil and garlic until well mixed, adding some of the cooking water if pasta seems too dry.
• Add parsley and toss again. Correct seasoning and serve immediately.

SPAGHETTI WITH GARLIC, OIL, AND CHILE

Steps:

• Bring a large pot of water to a boil. Season generously with salt. Stir in spaghetti and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water; drain.
• Meanwhile, add garlic and oil to a cold large skillet over medium heat. Cook, stirring occasionally, until garlic is just golden, 2 to 3 minutes. Add sage and chile; cook 1 minute more. Stir in 1/2 cup pasta water and a few grinds of pepper. Increase heat to high and cook, swirling skillet occasionally, until reduced by about half, 2 to 3 minutes. Add pasta; toss to coat.
• Remove skillet from heat, add cheese, and toss vigorously, adding more pasta water as needed to create a creamy sauce. Season with salt and pepper and serve, with basil leaves and more cheese scattered over top.

SPAGHETTI WITH GARLIC AND OIL (AGLIO E OLIO)

Steps:

• Pasta and sauce: Bring a large pot of water to a boil. Set a medium sauté pan over medium-low heat, and add the olive oil, garlic, and dried chiles. Sauté until garlic is very lightly brown, 4-5 minutes. Finish the sauce by turning heat to low and adding the chopped parsley and 8-10 grinds of black pepper. Meanwhile, cook the spaghetti: When the water is boiling, add 2 large pinches of salt, then add the spaghetti. Cook until al dente, about 3 minutes less than what the box advises, stirring occasionally so it doesn't clump. Reserve ¾ cup pasta water.
• Assembly: Drain the pasta, then return to the pot. Pour reserved pasta water and sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 1-2 minutes to allow it to "marry"-or absorb-the sauce. The pasta should be firm to the bite. Taste for seasoning and adjust if necessary. Transfer to a platter or bowl and serve immediately.

SPAGHETTI WITH GARLIC AND OIL

Steps:

• Cook linguine in boiling salted water until tender, drain, reserving 1 c water for sauce and keep warm.
• In a small saucepan heat oil, add minced garlic, red pepper, parsley, and salt and pepper cook over low flame until garlic is lightly browned. Remove from heat carefully add water, return to heat and simmer 2 minutes.
• Pour sauce over cooked linguine, toss with cheese and serve.

PHIL'S PASTA WITH GARLIC AND OLIVE OIL (AGLIO OLIO)

Steps:

• Set a large covered pot of water over high heat to boil. When it reaches a rolling boil, salt the water and add the pasta, giving a few stirs to keep the pasta from clumping together.
• Meanwhile, in a medium skillet, heat the olive oil.
• If you are adding anchovies, add them to the skillet and stir until they melt into the oil.
• If you are using bread crumbs add to thr skillet and toast the crumbs in the oil, stirring occasionally with a wooden spoon, until browned, about 3 minutes.
• Lower the heat and add the sliced garlic and continue cooking until garlic is just fragrant and lightly colored, about 1 minute. Be careful not to overcook the garlic or it will become bitter.
• Add the red pepper (dried or fresh) and chopped parsley and cook until fragrant, about 30 seconds.
• When your pasta is al dente, drain it, reserving a few tablespoons of the cooking water.
• Toss the pasta in the oil, garlic, and breadcrumbs until evenly coated. Add a little bit of the pasta cooking water, as needed, if the mixture is too dry.
• Serve immediately.