Garlic Spaghetti With Pan Fried Vegetables Recipes

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.

GARLIC VEGETABLE SAUTE

Steps:

• Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.

FRIED GARLIC PASTA

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.

SPAGHETTI WITH FRIED EGGS

Steps:

• Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
• Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
• Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

GARLIC SPAGHETTI WITH PAN-FRIED VEGETABLES

Steps:

• Cook the spaghetti in water and some salt, until al dente. Set aside.
• In a large shallow pan, add extra virgin oil oil. When pan becomes hot, throw in onions and fry till soft.
• When onions are soft, add in potatoes. Sprinkle with salt and pepper. Cook on shallow pan for about 10 minutes until potatoes are soft, but not completely cooked.
• Add in celery and carrots, followed by rosemary, parsley and oregano flakes. Another pinch of pepper. Stir-fry on low to medium flame for about 5 minutes.
• Add a spruce of white wine for flare. (Optional).
• Once potatoes are browned and crunchy on the outside and soft on the inside, add in tomato puree.
• Stir-fry for a further 10 min or until sauce is thick enough for your liking.
• On individual serving plates, place spaghetti on plate. Use a fork and whirl spaghetti until it looks pleasantly stacked and visually appealing. Top with spaghetti sauce.
• Season & Garnish with parsley flakes and oregano flakes. Serve warm.