Aglioeoliopastagarlicandoil Recipes

A SIMPLE, DELICIOUS PASTA AGLIO E OLIO (WITH GARLIC AND OIL)

Steps:

• Cook pasta according to package directions for al dente, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid.
• While pasta cooks, heat walnut oil in a large skillet over medium-high. Add garlic and cook, stirring often, until golden, 3 to 4 minutes. Stir in parsley; remove from heat. Let oil mixture cool 2 minutes.
• Add 1/2 cup reserved cooking liquid to oil mixture, and return to medium-high heat. Cook until sauce has reduced by half, about 5 minutes. Stir in cooked pasta. Add 1/4 cup reserved cooking liquid and cook, stirring constantly, until sauce has thickened, about 2 minutes. Stir in remaining 1/4 cup cooking liquid as needed to reach desired consistency. Season with salt; if desired, top with cheese and black pepper. Serve immediately.

PASTA WITH GARLIC AND OIL (AGLIO E OLIO)

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

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 (PASTA IN GARLIC AND OIL SAUCE) RECIPE

Steps:

• In a pot of salted boiling water, cook spaghetti until just shy of al dente (about 1 minute less than the package directs). Reserve pasta cooking water.

AGLIO OLIO (GARLIC AND OIL PASTA)

Steps:

• Cook pasta to desired done-ness.
• In a large skillet over medium heat, cook the garlic and pepper flakes until they start making noise. Add the anchovies and stir them in the oil until they are no longer visible. Toss with the cooked and drained pasta. Adjust salt and pepper if needed. Serve.

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.

AGLIO E OLIO (PASTA WITH GARLIC AND OIL)

Steps:

• Warm a large serving bowl in a low oven. Bring 5 quarts water to a rolling boil in a large pot. Add 2 teaspoons salt and pasta to boiling water, stirring to separate strands. Use the lowest package cooking time as a beginning point. Taste for tenderness and continue cooking if necessary. Reserve 1/2 cup pasta cooking water and set aside. Drain pasta.
• Start sauce when water is put on to boil. In a 9- or 10-inch nonstick skillet, heat 3 tablespoons olive oil over medium-low heat. Add 3 tablespoons garlic and 1/2 teaspoon salt. Cook, stirring often, until garlic is straw-colored, about 5 to 8 minutes. Remove from heat and stir in remaining tablespoon garlic, crushed pepper flakes, parsley, lemon juice and 2 tablespoons pasta cooking water.
• Transfer drained pasta to warm serving bowl. Toss with remaining 3 tablespoons olive oil and remaining cooking water. Add garlic mixture, tossing well to combine. Serve immediately with some grated cheese on the side.