SPAGHETTI WITH GARLIC AND OIL (AGLIO E OLIO)
When there's nothing in your refrigerator except garlic, olive oil, chili flakes, and parsley, you can put this together in all of 20 minutes. (It's also a fantastic midnight snack!)
Provided by Tony Mantuano
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
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 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
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)
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
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.
SPAGHETTINI WITH OIL AND GARLIC (SPAGHETTINI AGLIO E OLIO)
Make and share this Spaghettini With Oil and Garlic (Spaghettini Aglio E Olio) recipe from Food.com.
Provided by ratherbeswimmin
Categories European
Time 37m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
- Stir the spaghettini into the boiling water; return to a boil, stirring frequently.
- Cook the pasta, semi-covered, stirring occasionally, until tender but still very firm, about 6 minutes.
- Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Add in the garlic and cook, shaking the skillet and stirring, until pale golden, about 2 minutes.
- Remove from the heat and add 1/2 teaspoon crushed red pepper.
- Ladle about 1 1/2 cups of the pasta cooking water into the sauce.
- Add the parsley, remaining 2 tablespoons oil, and salt to taste.
- If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
- If not, drain the pasta, return it to the pot, and pour in the sauce.
- Bring the sauce and pasta to a simmer, tossing to coat with sauce.
- Cook until the pasta is coated with the sauce and done, about 1 minute.
- Remove the pot from the heat and toss in the grated cheese.
- Check the seasoning, adding salt and crushed pepper flakes if needed.
- Serve immediately in warm bowls.
Nutrition Facts : Calories 453.2, Fat 17.1, SaturatedFat 4.7, Cholesterol 12.1, Sodium 190.4, Carbohydrate 60.3, Fiber 2.7, Sugar 2.1, Protein 14.1
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
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
SPAGHETTI OLIO E AGLIO (SPAGHETTI WITH GARLIC IN OLIVE OIL)
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
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
More about "spaghettini with oil and garlic spaghettini aglio e olio food"
AGLIO E OLIO - THE ITALIAN CHEF
From italianchef.com
SPAGHETTI WITH GARLIC AND OLIVE OIL - THE CLEVER …
From theclevermeal.com
SPAGHETTI RECIPE WITH GARLIC, OLIVE OIL AND CHILLI
From greatitalianchefs.com
SPAGHETTINI WITH GARLIC AND OIL: SPAGHETTINI AGLIO E OLIO
From foodnetwork.com
Cuisine EuropeanCategory AppetizerAuthor Rocco DiSpiritoDifficulty Easy
- Bring a 6-quart pasta pot of water to boil over high heat and add 2 tablespoons of salt. Add the pasta and stir well. Try to time it so that the garlic is done when the pasta is al dente. While the pasta cooks, reserve 1 cup of the pasta water to moisten the pasta at the end if necessary.
- Heat a 10-inch saute pan over medium heat and add the olive oil. Add the garlic and cook until golden brown, taking care not to let the garlic get too dark, about 2 minutes. When the garlic is light brown, remove the pan from the heat, and add the parsley and red pepper flakes. Drain the pasta and add it to the saute pan. Toss, season with salt and pepper, and serve immediately in warmed bowls.
ITALPASTA SPAGHETTINI, 450GM : AMAZON.CA: GROCERY & GOURMET FOOD
From amazon.ca
Reviews 709
SPAGHETTINI WITH GARLIC AND OIL: SPAGHETTINI AGLIO E OLIO
From cookingchanneltv.com
[HOMEMADE] SPAGHETTI AGLIO E OLIO : R/FOOD - REDDIT
From reddit.com
SPAGHETTINI WITH OIL AND GARLIC - DELISH
From delish.com
SPAGHETTI AGLIO E OLIO - THE MEDITERRANEAN DISH
From themediterraneandish.com
A SIMPLE, DELICIOUS PASTA AGLIO E OLIO (WITH GARLIC AND OIL)
From eatingwell.com
AGLIO E OLIO (GARLIC & OIL) SPAGHETTINI | MOUNT ZERO OLIVES
From mountzeroolives.com
SPAGHETTINI WITH OIL AND GARLIC (SPAGHETTINI AGLIO E OLIO)
From stltoday.com
SPAGHETTI AGLIO OLIO E PEPERONCINO (SPICY OIL AND GARLIC
From youtube.com
SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO) | ALLIUM SATIVUM, OIL ...
From facebook.com
SPAGHETTINI WITH OIL AND GARLIC - LIDIA
From lidiasitaly.com
[HOMEMADE] SPAGHETTI AGLIO E OLIO : R/FOOD - REDDIT
From reddit.com
SPAGHETTINI AGLIO E OLIO | BARILLA CANADA
From barilla.com
SPAGHETTI AGLIO E OLIO (SPAGHETTI WITH GARLIC AND OIL) - TODAY
From today.com
SPAGHETTINI WITH OIL AND GARLIC - LIDIA
From lidiasitaly.com
SPAGHETTI WITH GARLIC AND OIL (AGLIO E OLIO) - COOK IT REAL GOOD
From cookitrealgood.com
SPAGHETTI AGLIO, OLIO E PEPERONCINO RECIPE | EATALY
From eataly.ca
NIGEL SLATER'S CLASSIC SPAGHETTINI AGLIO E OLIO | FOOD - THE GUARDIAN
From theguardian.com
GARLIC SPAGHETTI (SPAGHETTI AGLIO E OLIO) RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPAGHETTI AGLIO OLIO E PEPERONCINO FATTO IN CASA DA BENEDETTA
From lakhiru.com
SPAGHETTI AGLIO E OLIO. | ALESSANDRAS FOOD IS LOVE
From alessandrasfoodislove.com
THIS SPAGHETTI AGLIO E OLIO RECIPE (SPAGHETTI WITH GARLIC AND OIL ...
From foodwishes.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love