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.
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 WITH OLIVE OIL AND GARLIC
Classic and simple spaghetti, with olive oil, red pepper flakes, parsley, Parmesan and lemon.
Provided by Jennifer
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Boil a large pot of water for the pasta. Salt generously and cook pasta until al dente.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Add garlic and red pepper flakes and cook, stirring, until garlic is tender and fragrant. Remove the skillet from the heat and add the lemon juice. Stir to combine and set aside until the pasta is ready. (*Note: you can also cook the garlic longer, until it just starts to colour, for a more roasted garlic flavour to the dish).
- When pasta is ready, return the skillet to the heat over medium heat. Use tongs to remove the cooked pasta to the skillet and toss to combine with the olive oil mixture. Add the parsley, Parmesan, lemon zest and butter, if using, and toss to combine. Season with salt and pepper, to taste.
- Serve immediately with additional Parmesan, red pepper flakes and a lemon wedge, for drizzling, if you like.
Nutrition Facts : Calories 443 kcal, Carbohydrate 44 g, Protein 11 g, Fat 25 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 16 mg, Sodium 174 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
ROMAN-STYLE SPAGHETTI WITH GARLIC AND OLIVE OIL
This pasta makes a very satisfying supper. No tomatoes in this recipe -- just a wonderful richness from the olive oil, garlic and that hidden flavor of anchovy. The original recipe did not call for cheese on top, but most prefer it with freshly grated parmesan cheese.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 559.9, Fat 28.3, SaturatedFat 4, Sodium 7.1, Carbohydrate 64.7, Fiber 2.8, Sugar 2.3, Protein 11.3
SPAGHETTI WITH GARLIC AND OLIVE OIL
"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 oio," says Scott.
Provided by Scott Conant
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 sauté 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 WITH OIL AND GARLIC
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil over high heat and then salt the water generously. Add the spaghetti and stir occasionally to prevent the pasta clumping together. Boil the pasta until it is tender but not mushy -- al dente, about 8 minutes.
- While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt, and pepper in a large skillet and warm over low heat, stirring occasionally until the garlic softens and turns golden.
- Drain the pasta in a colander, 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, taste and adjust the seasoning with salt and pepper. Transfer to a large serving bowl or divide among warm bowls. Serve topped with the cheese, if desired.
UMBRIAN STYLE HOT GARLIC AND OLIVE OIL SPAGHETTI
A quick meatless sauce from Umbria - the regional version of the classic garlic and oil. Adjust the heat to taste, but it is meant to be fairly hot.
Provided by labouchet
Categories Spaghetti
Time 17m
Yield 3-6 serving(s)
Number Of Ingredients 9
Steps:
- Prep ingredients while water boils for pasta- sauce is quickly prepared once spaghetti is cooking.
- Heat a heavy based pan (large enough to hold the cooked pasta later on).
- Add oil, garlic, chile, ginger, salt and pepper and continue heating until pieces begin sizzling, and garlic is starting to turn golden.
- Add the parsley and lemon/vinegar, lower heat and keep warm until pasta is cooked.
- When pasta is done, use tongs (or two large forks) to put directly from the water into the hot sauce in the pan and toss, adding more salt and pepper to taste, if necessary.
- Serve immediately, offering optional additional black pepper, grated cheese (for non-Umbrians), and a fire extinguisher (for non-chile lovers).
SPAGHETTI WITH OLIVE OIL, GARLIC AND CHILLIES
This is a really quick and easy dish with heaps of flavour. I love to cook this when I want something fresh and yummy to eat but don't have a lot of time. Enjoy!
Provided by Terese
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the oil, garlic and chilles in a small frying pan and cook over very low heat until garlic becomes a very pale golden, about 10-15 minutes.
- If things are moving too fast, use a simmer mat or flame tamer.
- Meanwhile cook the spaghetti in plenty of salted boiling water until cooked.
- Drain the pasta, reserving a small jugful of the cooking water.
- Turn the pasta into a heated dish.
- Pour over the hot oil with garlic and chillies, add the parsley and toss thoroughly.
- Add a little of the cooking water if necessary.
- Serve immediately.
Nutrition Facts : Calories 506.1, Fat 15.2, SaturatedFat 2.2, Sodium 9.6, Carbohydrate 78.1, Fiber 3.7, Sugar 3, Protein 13.8
SPAGHETTI WITH GARLIC, OIL AND HOT RED PEPPERS
This is the kind of quick, simple dish Italians often throw together after an all-night party or when spirits are flagging and an infusion of food is called for. Other types of long, thin pasta, like vermicelli, linguine or taglierini, may be substituted. If anchovies are omitted, adjust the salt in the sauce.
Provided by Nancy Harmon Jenkins
Categories dinner, lunch, quick, weekday, pastas, main course
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring 5 to 6 quarts water to rolling boil.
- Peel garlic cloves, removing green sprout at center, if necessary, and chop coarsely. In pan large enough to hold all the drained pasta, cook garlic in oil very gently over medium-low heat. Cook just until garlic softens and starts to turn golden. Do not brown.
- Add at least 2 tablespoons salt to vigorously boiling water. Add spaghetti, stirring.
- If using anchovies, add them to oil and garlic. Cook briefly, mashing anchovy pieces into oil with fork. Stir in chili pepper and half of the parsley, and carefully add a ladleful of the pasta cooking water. Let simmer, and reduce slightly while pasta finishes cooking.
- Start testing pasta after it has cooked for 4 minutes. When it is still a little chewy in the center, drain and add it to pan with sauce. Turn heat up slightly, and cook, mixing pasta and sauce together well for 1 to 2 minutes, or until pasta is done to taste. Turn pasta into preheated serving bowl, sprinkle with remaining minced parsley, and serve immediately.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 16 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 235 milligrams, Sugar 2 grams
UMBRIAN STYLE ARRABIATTA SAUCE
This is a regional Italian recipe for a "hot" pasta sauce - my favourite meatless tomato sauce. The addition of sweet pepper, ginger, and honey (traditional for that part of Italy) both complements and tempers the heat of the sauce. I prefer to make it with fresh hot peppers or paste, but I've included a "cheater" method using hot red pepper flakes. The addition of eggplant is also traditional, but optional - if you don't care for eggplant, just leave it out.
Provided by labouchet
Categories Sauces
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Put tomato puree in a heavy based pot to simmer, with the butter, ginger, and honey.
- In a small heavy saute pan, heat the oil, then add the hot chili (or paste or flakes).
- Add the garlic, sweet pepper, and tomato paste, and saute a few minutes, mashing mixture as you cook, being careful not to scorch it.
- Remove from heat and add to simmering tomatoes.
- Add oregano and basil, and taste for salt and black pepper.
- Also taste for heat quotient- if sauce isn't hot enough for your taste, add more hot chili now.
- Remember that the heat will temper a bit as the sauce cooks, and will be further diluted with the addition of the eggplant and pasta.
- Continue to simmer sauce, stirring occasionally, for 1 and 1/2 to 2 hours total cooking time.
- If using eggplant: Drain cubes after 30 minutes and rinse in colander.
- Lightly squeeze the cubes with your hands to remove moisture and pat dry with paper towel.
- Sprinkle some olive oil on your hands and toss the cubes, coating them with the oil- this initial coating helps prevent the eggplant from absorbing too much oil in the saute pan.
- Heat saute pan, add some oil to coat bottom, and add the whole garlic clove.
- When clove sizzles, swirl it in pan, and then add eggplant.
- Saute on high heat, tossing frequently, until golden.
- Add cooked eggplant to sauce in the final 15 minutes of cooking, along with the parlsey.
- Serve over cooked pasta.
SPAGHETTI WITH GARLIC AND OIL
Make and share this Spaghetti With Garlic and Oil recipe from Food.com.
Provided by School Chef
Categories < 30 Mins
Time 25m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 722.8, Fat 32.6, SaturatedFat 6.5, Cholesterol 14.8, Sodium 180.4, Carbohydrate 86.9, Fiber 3.9, Sugar 3.2, Protein 19.7
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