FRIED PASTA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook about a minute less than the recommended cooking time. Drain the pasta and spread it in a single layer on a baking sheet lined with parchment. Let cool and pat completely dry with paper towels.
- Pour about 2 inches of oil into a large Dutch oven and heat over medium heat until a deep-fry thermometer reaches 375 degrees F.
- Fry the pasta in 3 batches (about a cup each batch) until golden brown and crispy, 2 to 3 minutes.
- Meanwhile, to a mini processor or spice grinder, add the basil, thyme, rosemary, oregano, garlic powder, red pepper flakes, black pepper and 1/2 teaspoon salt. Process until finely ground.
- Remove the fried pasta from the oil, drain on paper towels, then sprinkle immediately with some of the seasoning mix. Repeat, working in batches, with the rest of the pasta and seasoning mix.
- Put the fried pasta on a serving platter and sprinkle with the Parmesan. Serve alongside the warm marinara for dipping.
FRIED PASTA
Make and share this Fried Pasta recipe from Food.com.
Provided by teresas
Categories High In...
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Spray 8X8 inch oven proof pan with cooking spray, set aside.
- Cook pasta per package directions until al dente, drain and set aside.
- Meanwhile, on medium high heat melt 1/2 tbs butter and 1/2 tbs of olive oil in a medium sauce pan .
- Add in onion and saute until caramelized about 10 minutes.
- Add in garlic and saute for 30 seconds.
- Sprinkle in the flour and mix well.
- Slowly whisk in half and half mixing well.
- Add in 1-2 tsp of Sciracha hot chili sauce (or as much as you like) mix until thicken.
- Season with salt and pepper and set aside.
- Using a 10 inch cast iron or non stick skillet, melt remaining 1/2 tbs butter and 1/2 tbs olive oil on medium high heat.
- Once melted add in drained pasta and fry, stirring occasionally for about 10-15 mins until brown and pasta becomes crispy.
- Remove from stove and add in the onion mixture, stir well.
- Sprinkle in 1 cup of shredded cheese, mix well and adjust seasoning if needed.
- Pour mixture into your prepared pan.
- Cover and cook for 20 - 25 minutes.
- Remove from oven and sprinkle additional cheese on top.
- Cook uncovered for 5 more minutes or until cheese melts.
- Garnish with chopped parsley.
Nutrition Facts : Calories 449.8, Fat 20, SaturatedFat 10.6, Cholesterol 49.9, Sodium 138, Carbohydrate 49.1, Fiber 2.2, Sugar 2.8, Protein 17.9
PASTA WITH GARLIC SCAPES
Garlic scapes are edible and very yummy. We love to eat them fresh with pasta. This dish is ready in under 20 minutes and is super easy to make.
Provided by gartenfee
Categories Main Dish Recipes Pasta
Time 27m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain.
- Heat olive oil in a deep skillet until hot. Remove from heat and add garlic scapes; let stand for 3 minutes. Mix in parsley. Season with salt and pepper. Serve over drained spaghetti sprinkled with Parmesan cheese.
Nutrition Facts : Calories 977 calories, Carbohydrate 94 g, Cholesterol 2.2 mg, Fat 58.6 g, Fiber 4.4 g, Protein 17.6 g, SaturatedFat 8.6 g, Sodium 130.7 mg, Sugar 3.5 g
FRIED EGG, RED PEPPER, GARLIC, AND HERB TOPPING FOR PASTA
Provided by Food Network
Number Of Ingredients 9
Steps:
- While the pasta for this dish is cooking, heat the olive oil and butter in a large skillet over moderate heat. Add the garlic and cook, stirring, for 2 minutes. Add the eggs and cook, sunny-side up, basting with a spoon, for 2 to 3 minutes without turning, or until the eggs are just done (the yolks must remain runny). Remove the pan from the heat and sprinkle eggs with coarse salt and hot red pepper flakes.
- You must time this dish so that the pasta is ready as soon as the eggs are done. Place the pasta on a serving platter and toss with the Parmigiano-Reggiano, additional red pepper flakes, and parsley. Pour the contents of the egg pan, including the oil, butter, and garlic, onto the pasta. Garnish pasta and eggs with oregano or sage and serve immediately. Pass the additional Parmigiano-Reggiano at the table.
- Suggested drink: Giuseppe Franca Nozze D'Oro, Tasca D'Almerita, 1994.
FRIED GARLIC PASTA
This is for garlic lovers! Tiny pieces of garlic are fried in olive oil and served over pasta, then topped with Parmesan cheese. Don't be scared off by the amount of garlic used, it caramelizes and sweetens as it fries in olive oil. It has become a favorite in my family, including my kids.
Provided by Cindy Peterson Kilday
Categories World Cuisine Recipes European Italian
Time 28m
Yield 6
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a saucepan over medium heat until a piece of garlic dropped into the oil slowly bubbles. Add the garlic, and cook and stir until golden brown, 5 to 7 minutes. Remove garlic from the oil with a slotted spoon and set aside; reserve oil.
- To serve, place the pasta onto individual serving dishes and sprinkle with fried garlic. Drizzle with a little of the frying oil and sprinkle with Parmesan cheese. Reserve remaining garlic-flavored oil for another use.
Nutrition Facts : Calories 363.6 calories, Carbohydrate 48.1 g, Cholesterol 11.7 mg, Fat 13.2 g, Fiber 3.1 g, Protein 14.3 g, SaturatedFat 3.3 g, Sodium 360.5 mg, Sugar 1.6 g
LINGUINE WITH FRIED EGGS AND GARLIC
This recipe is perfect for those nights when you want something quick, savory and healthy for your family. Even when the cupboard is bare, there are usually a couple of eggs and some cloves of garlic to work with. -E. Gelesky, Bala Cynwyd, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil and 1 tablespoon butter over medium heat until butter melts. Stir in garlic; cook until golden, about 1 minute. Add pepper flakes., Break two eggs, one at a time, into a custard cup or saucer; slip into skillet on top of garlic and pepper flakes. Reduce heat to low; cook until whites are completely set., Drain linguine; return to pan. Add cooked egg mixture; stir in 2 tablespoons cheese, salt and pepper, tossing to coat. Keep warm. In the same skillet, heat remaining oil and butter over medium heat. Break remaining eggs, one at a time, into a custard cup or saucer; slip into skillet. Reduce heat to low; cook until whites are set and yolks begin to thicken, turning once if desired., Serve pasta in individual bowls. Top with fried eggs, additional cheese for sprinkling and, if desired, parsley.
Nutrition Facts : Calories 492 calories, Fat 21g fat (6g saturated fat), Cholesterol 260mg cholesterol, Sodium 356mg sodium, Carbohydrate 57g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
THREE GARLIC PASTA
Here's a perfect dinner for the garlic devotee: pasta with garlic three ways -- raw, roasted, and fried.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.
- Cook pasta until al dente. Drain, and run under cold water to stop cooking.
- Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with slotted spoon; set aside. Add chopped garlic; saute until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss. Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.
DEEP FRIED GARLIC
I haven't tried this yet but it sounds interesting. Recipe from garlic lovers cookbook. I'm going to try them soon.
Provided by kzbhansen
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Separate bulbs and peel garlic.
- Drop cloves into boiling water and when boiling resumes, blanch for about 3-4 minutes. The longer the cloves cook the milder their flavor, but don't overcook or they will be mushy.
- Drain and pour cold water over to cool.
- Meanwhile, prepare batter by combining biscuit mix, egg, beer, parsley and salt.
- Heat vegetable oil in deep pot or fry cooker.
- Dip each cooked clove of garlic into batter and fry until golden brown in color.
- Remove from oil and drain on paper towel.
- Serve Hot.
Nutrition Facts : Calories 190.7, Fat 6.2, SaturatedFat 1.7, Cholesterol 47.1, Sodium 637.1, Carbohydrate 26.5, Fiber 1.1, Sugar 3.9, Protein 5.3
FRIED GARLIC
Without the savory crunch of fried garlic, my kitchen wouldn't be the same. I use it on rice, noodles, soups, salads, vegetables, and anything else that benefits from a sprinkle of these magical golden flavor nuggets. For the Fried Garlic Noodles, I showed you how to make a quick version of fried garlic in the microwave. If you want to take your fried garlic game to the next level, though, you can fry it in large batches like we do at Tin Roof, since it will keep for several weeks. Though more labor-intensive, this cooking method produces a crispier, evenly browned fried garlic that packs a ridiculous amount of roasted garlickiness. Plus, you'll end up with an infused oil that can be used in other dishes.
Provided by Sheldon Simeon
Categories Garlic Fry Deep-Fry Vegetarian Soy Free Tree Nut Free Peanut Free Vegan Breakfast Lunch Dinner
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- Preheat the oven to 250F. Line a baking sheet with paper towels.
- In a food processor, pulse the garlic until finely minced.
- Fill a medium-width, deep-sided pot halfway with water and bring to a boil, then turn off the heat. Fill a large bowl with ice water. Transfer the garlic to a sieve and submerge in the hot water, blanching for about 2 minutes. Remove and dunk the garlic in the ice water until cooled, then drain well and spread evenly onto the lined baking sheet. Bake until the garlic is dry to the touch, 12 to 15 minutes.
- While the garlic is drying, empty out the pot and dry well. Fill the pot with at least 2 inches of oil, making sure to leave a few inches of clearance from the top of the pot. Heat the oil over medium-high until it reaches 350F (use a thermometer).
- Have the baking sheet lined with paper towels at the ready. Add the garlic and fry until the bubbles begin to subside and the garlic turns golden and rises to the surface, 3 to 4 minutes. Transfer the fried garlic back to the paper towels and let cool completely. Season generously with salt, then transfer to a sealable container and store in a cool, dry place for up to 3 weeks. Reserve the garlic-flavored frying oil for future use.
GARLIC PASTA
This is one of many recipes I obtained while living in France. It makes an excellent side dish.-Sandra Pichon, Slidell, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Separate garlic into cloves; remove papery skins. In a large skillet over low heat, saute garlic in oil for 20 minutes or until golden brown. Remove from the heat; add parsley, oregano, salt and pepper. Toss with pasta serve immediately.
Nutrition Facts : Calories 680 calories, Fat 29g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 604mg sodium, Carbohydrate 89g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.
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- Bring a large pot of water to a boil then add the pasta and cook according to the package instructions.
- In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the garlic cloves and let sizzle and cook for 2-3 minutes, careful not to burn it. Then add the crushed red pepper flakes. Reduce heat to medium-low.
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