Spaghetti With Oil And Garlic Aglio E Olio Food

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SPAGHETTI AGLIO E OLIO



Spaghetti Aglio e Olio image

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

1 pound uncooked spaghetti
6 cloves garlic, thinly sliced
½ cup olive oil
¼ teaspoon red pepper flakes, or to taste
salt and freshly ground black pepper to taste
¼ cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese

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

PASTA WITH GARLIC AND OIL (AGLIO E OLIO)



Pasta With Garlic and Oil (Aglio E Olio) image

Easy and so good, if you love garlic then you love this pasta dish! adjust the garlic to taste, I use 4 tablespoons for this recipe, you might want to reduce that a bit. Increase the dried red pepper flakes for more heat!

Provided by Kittencalrecipezazz

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb spaghetti, pasta (uncooked)
3 teaspoons salt
1/2 cup reserved pasta water
7 tablespoons extra virgin olive oil, divided
4 tablespoons fresh minced garlic, divided
1 teaspoon dried red pepper flakes
1/4 cup chopped parsley
2 teaspoons fresh lemon juice
1/2 cup grated parmesan cheese
salt and black pepper

Steps:

  • Bring about 5 quarts of water to a boil with 3 teaspoons salt; add in the spaghetti 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, crushed red pepper flakes, parsley, lemon 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 taste if desired.
  • Serve immediately with grated Parmesan cheese.
  • Delicious!

SPAGHETTI AGLIO E OLIO



Spaghetti Aglio E Olio image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
1 pound dried spaghetti, such as DeCecco
1/3 cup good olive oil
8 large garlic cloves, cut into thin slivers
1/2 teaspoon crushed red pepper flakes
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese, plus extra for serving

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)



Spaghetti with Oil and Garlic (Aglio e Olio) image

Provided by Food Network Kitchen

Categories     main-dish

Time 26m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 pound spaghetti
3 cloves garlic, minced
1/2 cup extra-virgin olive oil
Pinch red pepper flakes
2 tablespoons chopped flat-leaf parsley
1/2 lemon, zested, optional
Freshly grated Parmigiano-Reggiano, optional

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 OLIO E AGLIO (SPAGHETTI WITH GARLIC IN OLIVE OIL)



Spaghetti Olio E Aglio (Spaghetti With Garlic in Olive Oil) image

Spaghetti aglio e olio is a traditional Italian pasta dish from Naples. It is simple to make and does not take a long time. While the spaghetti is cooking the sauce is made. This recipe cooks fast and there are a lot of timed steps, please read the recipe carefully before cooking. Canola can be replaced for olive oil if there are any allergy concerns. Starchy pasta water is the key to this dish, so it is better to cook the spaghetti in a smaller pot other than a large pasta pot. Also the water must be highly salted when cooking the pasta, the salt content will not be as elevated as the nutrition info says.

Provided by Lab Chef

Categories     European

Time 25m

Yield 5 serving(s)

Number Of Ingredients 8

2 tablespoons salt
1 lb spaghetti, dry
1/2 cup extra virgin olive oil or 1/2 cup canola oil
5 garlic cloves, sliced thin
1 cup cooked pasta water, approximately
1/2 teaspoon red pepper flakes
5 tablespoons parmesan cheese, fine grated
1 tablespoon fresh parsley or 1 tablespoon fresh basil, chopped

Steps:

  • Add the salt to the water and bring to a boil.
  • While the water is boiling slice the garlic thin and add to a large skillet, add the oil.
  • When the water is boiling add the spaghetti to the water and cook 1 to 1.5 minutes less then recommended package instructions.
  • While the pasta is cooking bring the skillet to medium heat and sweat the garlic; moving the contents around gently. Do not burn the garlic, heat management is key. About 2 minute before the spaghetti is ready add the red pepper to the skillet and continue moving the garlic and peppers.
  • About 1 minute before the pasta is done remove 1/4 Cup of pasta water (a ladle works well). Add the starchy water to the oil carefully and mix with spatula or wooded spoon.
  • When the pasta is done cooking remove and reserve 3/4 cup of pasta water. Drain the pasta and add it to the skillet with the oil. Mix well while cooking for a additional 1-2 minutes, Slowly adding the pasta water a little at a time until the pasta creamy and emulsified. ***not all the pasta water may be used, use discretion.***.
  • Remove from the heat and plate 1/5 the pasta on a plate. Top with 1/5 the parmesan cheese and parsley. (Parsley is traditional, but i like the basil better).

Nutrition Facts : Calories 556.2, Fat 24.5, SaturatedFat 4.1, Cholesterol 4.4, Sodium 2875.3, Carbohydrate 69.4, Fiber 3.1, Sugar 2.5, Protein 14.1

PASTA WITH GARLIC AND OIL-AGLIO E OLIO



Pasta With Garlic and Oil-aglio E Olio image

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

1 lb spaghetti
table salt (see note above)
6 tablespoons extra virgin olive oil
1/4 cup minced garlic, from 1 to 2 heads (about 30 small, 20 medium, 10 large, or 5 extra large cloves)
3/4 teaspoon red pepper flakes
3 tablespoons chopped fresh parsley leaves
1 teaspoon lemon juice
1/2 cup parmesan cheese, coarsely grated (optional)

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

AGLIO E OLIO - SPAGHETTI WITH GARLIC AND OLIVE OIL



Aglio E Olio - Spaghetti With Garlic and Olive Oil image

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

200 g spaghetti (or similar kind of pasta eg vermicelli, spaghettini, angel hair)
2 tablespoons salt
1/4 cup olive oil (extra virgin or a lighter olive oil if you prefer)
3 large garlic cloves, finely chopped
2 anchovy fillets, finely chopped (or minced)
1/2-3/4 teaspoon minced chili (I use minced chilli from a jar)
1/2 lemon, juice of
1/4 cup soft breadcrumbs (made from fresh bread)
1 bunch parsley, finely chopped (or, better still, run through a food processor)
40 g parmesan cheese, finely grated (or, better still, processed into granules)
1/2 teaspoon salt

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

SPAGHETTI AGLIO E OLIO



Spaghetti aglio e olio image

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

200g spaghetti
3 tbsp extra virgin olive oil
3-4 garlic cloves, finely chopped
1/2 small red chilli, finely chopped (optional)
a small handful parsley, finely chopped

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 AGLIO E OLIO



Spaghetti Aglio e Olio image

"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

Kosher salt
1/4 cup extra-virgin olive oil
1/2 pound good quality dried spaghetti
3 garlic cloves, sliced very thinly
Pinch of crushed red pepper flakes
2 tablespoons chopped fresh parsley, more to taste (optional)

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.

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From splashoftaste.com


ANGEL HAIR AGLIO E OLIO WITH GARLIC SHRIMP
AGLIO E OLIO. Put a large pot of salted water on the stove on high heat until boiling. Add angel hair pasta to boiling water and cook until al dente. Drain Pasta. While pasta is draining, in a large sauté pan on medium heat add the butter and extra virgin olive oil. Once butter is melted add garlic, red chili flakes & fresh cracked black pepper. Cook for about 4 minutes stirring …
From langetwins.com


SPAGHETTI AGLIO E OLIO RECIPE - BBC FOOD
Sometimes simple food is the best and this 5 ingredient spaghetti aglio e olio wonderfully combines the flavours of garlic, chilli and fresh parsley to deliver a …
From bbc.co.uk


SPAGHETTI WITH GARLIC AND OLIVE OIL (SPAGHETTI AGLIO E ...
Cook the spaghetti in a large pot of well-salted boiling water until al dente. Meanwhile, heat the olive oil in a large frying pan over medium heat and add the garlic, chilli, capers and anchovies ...
From sbs.com.au


PASTA AGLIO Y OLIO, OR GARLIC AND OIL BASED PASTA. #FOOD # ...
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From youtube.com


SPAGHETTI AGLIO E OLIO (SPAGHETTI WITH GARLIC AND OLIVE OIL)
Spaghetti aglio e olio (spaghetti with garlic and olive oil) Facebook. Tweet. Pinterest. Email. Print. Share This. Facebook. Tweet. Pinterest. Email. Print. SERVES. 4. Ingredients . 1 pound (454 g) spaghetti 12 garlic cloves, sliced very thin 1/2 cup (120 ml) extra virgin olive oil 1/8 teaspoon (.75 ml) chili flakes Salt and pepper Parsley, thin slice, to garnish Directions. Bring a …
From more.ctv.ca


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