Basic Aglio E Olio Oil And Garlic Sauce Recipes

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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

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 AGLIO E OLIO (PASTA IN GARLIC AND OIL SAUCE) RECIPE



Spaghetti Aglio e Olio (Pasta in Garlic and Oil Sauce) Recipe image

One of the most basic pasta sauces, aglio e olio uses just garlic and olive oil (and maybe a pinch of red pepper flakes for heat). It sounds too simple to be good, but it's among the best.

Provided by Daniel Gritzer

Categories     Mains     Quick Dinners

Time 10m

Yield 4

Number Of Ingredients 6

Kosher salt
1 pound (450g) dried spaghetti
1/2 cup (120ml) extra-virgin olive oil, divided
4 medium cloves garlic, thinly sliced
Red pepper flakes, to taste (optional)
Minced flat-leaf parsley, for serving (optional)

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.

Nutrition Facts : Calories 664 kcal, Carbohydrate 85 g, Cholesterol 0 mg, Fiber 4 g, Protein 15 g, SaturatedFat 4 g, Sodium 244 mg, Sugar 3 g, Fat 29 g, ServingSize Serves 4, UnsaturatedFat 0 g

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.

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 OLIO (SPAGHETTI WITH GARLIC AND OIL)



Spaghetti Aglio Olio (Spaghetti With Garlic and Oil) image

This great recipe is from David Rocco. It is a very simple and authentically italian way to prepare spaghetti.

Provided by Miraklegirl

Categories     Spaghetti

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb spaghetti
4 ounces breadcrumbs
1 bunch Italian parsley, finely chopped
1/2 cup extra virgin olive oil
3 garlic cloves, diced
3 dried chilies, crushed (optional)
salt, to season

Steps:

  • Bring salted water to a boil, and cook spaghetti for about 8 minute.
  • Remove just before the al dente stage.
  • Drain but reserve a few ladles of pasta water.
  • Toast breadcrumbs along with parsley in a dry saucepan until golden brown.
  • In another pan, heat extra virgin olive oil and combine garlic and chili peppers.
  • Cook for a few minutes or until golden brown.
  • Do not burn the garlic; otherwise it will become bitter.
  • Add spaghetti to the pan with olive oil and mix well.
  • To prevent dryness, ladle some pasta water to the pasta.
  • Cook for another minute or until desired state of al dente.
  • Mix in toasted breadcrumbs and parsley before serving.

Nutrition Facts : Calories 777, Fat 30.2, SaturatedFat 4.4, Sodium 214.1, Carbohydrate 106.3, Fiber 5, Sugar 3.8, Protein 18.8

BASIC AGLIO E OLIO-OIL AND GARLIC SAUCE



Basic Aglio e Olio-Oil and Garlic Sauce image

Yield for 1 pound of pasta

Number Of Ingredients 7

1/4 cup extra-virgin olive oil, plus more if you want
5 plump garlic cloves, sliced (about 1/3 cup)
1/4 teaspoon dried peperoncino (hot red pepper flakes), or more to taste
Hot water from the pasta-cooking pot
1/4 teaspoon salt, or more to taste
1/3 cup chopped fresh Italian parsley
1 cup freshly grated Parmigiano-Reggiano or Grana Padano

Steps:

  • Put a large pot of salted water on to boil.
  • If using dry pasta, plunge it into the boiling water 5 minutes before starting the sauce; fresh pasta is added at the same time you start the sauce.
  • Pour 3 tablespoons of the oil into the big skillet, scatter the garlic slices in the oil, and set over medium heat.
  • Cook for a minute, add the peperoncino, and cook another minute, shaking the pan now and then, until the garlic slices are an even light gold.
  • Ladle in 2 cups of boiling pasta water (watch out for sizzling spatters) and cook rapidly for 2 to 3 minutes, reducing the liquid by a third or so. Taste the sauce; add salt as needed. Keep at low simmer until the pasta is ready.
  • When the pasta is not quite done al dente, bring the sauce to an active simmer, and then dump the pasta in.
  • Finish the sauce and pasta by tossing them together in the skillet over low to moderate heat until the pasta is tender to the bite. If the dish is dry, incorporate more hot pasta water; if soupy, reduce with higher heat and a bit more cooking. Add the parsley during the initial tossing; off the heat, toss in the cheese and the final tablespoon of olive oil just before serving.
  • Capellini
  • Linguine
  • Spaghetti
  • I also like a fresh pasta, especially whole-wheat-and-flaxseed.

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Top Asked Questions

What is the best way to cook aglio e Olio?
Pasta Aglio e Olio, or oil and garlic, is quick easy and delicious. A perfect combination! Bring a large pot of liberally salted water to a boil. Add the pasta and cook until al dente and strain the pasta. Meanwhile, heat the extra-virgin olive oil over medium heat in a saute pan large enough to hold the pasta.
What is spaghetti aglio e Olio?
Spaghetti aglio e olio simply means spaghetti with garlic and oil in Italian. Originally from Naples, it’s the easiest, most flavorful pasta you can make in under 15 minutes.
How to Cook Pasta with garlic and oil?
Turn off the heat, stir in the salt and parsley, and cover the pan. Cook the pasta as directed and drain, reserving 1/3 cup of the cooking water. Add the water to the garlic and oil and stir to blend.
How do you cook with garlic and olive oil?
The olive oil is gently heated in a skillet and then used to cook thinly sliced garlic until it’s just starting to brown around the edges. The reserved pasta water is added to the garlic/olive oil mixture and then brought to a boil to emulsify the sauce.

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