Garlicbreadpanestrofinatoallaglio Recipes

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GARLIC OIL SAUTEED PASTA WITH BROCCOLI



Garlic Oil Sauteed Pasta with Broccoli image

Provided by Melissa d'Arabian : Food Network

Time 18m

Yield 4 servings

Number Of Ingredients 9

1/3 cup extra-virgin olive oil
2 cloves garlic, smashed
1/4 teaspoon red pepper flakes
1/4 head broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
Few tablespoons water or pasta cooking water, if needed
2 cups penne pasta, cooked al dente
Parmesan cheese, for garnish

Steps:

  • In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
  • Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
  • Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
  • Cook's Note: Use pasta water if the pasta was made fresh.
  • Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

THE BEST GARLIC BREAD



The Best Garlic Bread image

We went very classic with this garlic bread recipe-lots of butter and lots of garlic loaded onto warm, soft and pillowy French bread. You could make a light meal by rounding it out with a crisp green salad. Or serve it our favorite way-alongside your favorite red-sauce pasta.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 6

1 1/2 sticks (12 tablespoons) unsalted butter
4 cloves garlic, finely chopped
1 large soft Italian or French loaf
1/4 cup grated Parmesan
Kosher salt
2 tablespoons flat-leaf parsley leaves, finely chopped

Steps:

  • Arrange a rack in the center of oven and preheat to 450 degrees F.
  • Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
  • Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
  • Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.

GARLIC BROCCOLI PASTA



Garlic Broccoli Pasta image

"This recipe takes under a half-hour to fix and makes a great weeknight entree or side dish," suggests Michele Thompson of Santa Clarita, California. "It's one of my 4-year-old's favorites. He calls the broccoli and pasta combination 'noodles and trees'."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1-3/4 cups uncooked rigatoni or large tube pasta
2 cups fresh broccoli florets
3 garlic cloves, minced
4-1/2 teaspoons olive oil
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender., In a saucepan, saute garlic in oil until tender. Drain pasta; add to saucepan and toss to coat. Add the broccoli, Parmesan cheese, salt and pepper; toss to combine.

Nutrition Facts : Calories 192 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 391mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

PASTA AND GARLIC



Pasta and Garlic image

A simple and delectable dish! Choose your own pasta and top with garlic, almost as simple as that! Use any sort of cheese you like.

Provided by Josie Strazzulla

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 15m

Yield 8

Number Of Ingredients 5

1 ½ pounds pasta
¼ cup olive oil
2 cloves garlic, crushed, or more to taste
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • In a large pot of salted water boil pasta until al dente. Drain well.
  • In a small saucepan heat oil slightly, add garlic. Saute garlic until it is lightly browned. Be careful not to burn garlic.
  • Combine pasta and garlic, salt and pepper to taste. Top with Parmesan or Romano cheese and serve.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 46.9 g, Cholesterol 64.3 mg, Fat 9.4 g, Fiber 3.3 g, Protein 10.6 g, SaturatedFat 1.6 g, Sodium 60.6 mg

GARLIC BREAD (PANE STROFINATO ALL'AGLIO)



Garlic Bread (Pane Strofinato All'Aglio) image

Make and share this Garlic Bread (Pane Strofinato All'Aglio) recipe from Food.com.

Provided by Linky

Categories     Breads

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

3 tablespoons extra-virgin olive oil
3 garlic cloves, crushed and peeled
12 inches loaf Italian bread
1 teaspoon oregano, dried
1/2 teaspoon salt, Kosher, for seasoning

Steps:

  • Combine olive oil and garlic and steep about 30 minutes.
  • Preheat oven to 400 degreed F.
  • Split loaf of bread lengthwise, then in half to form 4 sections.
  • Set bread, cut side up, on baking sheet and spread with garlic infused oil. Rub cloves directly on bread and leave pieces on the bread.
  • Sprinkle with dried oregano.
  • Bake for 4 - 5 minutes until bread is golden and crispy. Remove large pieces of garlic.
  • Season bread lightly with salt.

ITALIAN GARLIC BREAD



Italian Garlic Bread image

Make and share this Italian Garlic Bread recipe from Food.com.

Provided by Kikimony

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 cloves garlic, minced
2 teaspoons olive oil
2 tablespoons chopped parsley
2 teaspoons dried thyme
3/4 teaspoon dried marjoram
1/2 teaspoon paprika
2 tablespoons grated parmesan cheese
8 ounces French bread
1 clove garlic, halved (FOR EXTRA GARLIC FLAVOR) (optional)

Steps:

  • Preheat oven to 350.
  • In a small bowl combine the garlic and oil and mix well.
  • In a small bowl combine parsley, thyme, marjoram and paprika; add Parmesan; mix well.
  • Cut each loaf lengthwise.
  • NOTE: If you prefer extra garlic flavor take the halved clove and rub the clove's cut side on the cut side of bread.
  • Brush with garlic oil.
  • Sprinkle herb mix on top of garlic oil.
  • Wrap loosely (do not let foil touch oil/herb mixture) in foil and place on baking sheet.
  • Bake until heated through, about 10-15 minutes.
  • Unwrap and slice.

Nutrition Facts : Calories 191.9, Fat 4.8, SaturatedFat 1.1, Cholesterol 2.2, Sodium 385.4, Carbohydrate 30.8, Fiber 2.2, Sugar 0.2, Protein 6.2

BROCCOLI GARLIC ANGEL HAIR PASTA



Broccoli Garlic Angel Hair Pasta image

If you've got to eat your broccoli, this is a great way to do it. A beautiful side dish of broccoli and angel hair pasta with red pepper flakes is so delicious and so aromatic.

Provided by Chef John

Categories     Side Dish

Time 45m

Yield 4

Number Of Ingredients 10

1 ½ pounds broccoli
2 tablespoons olive oil
¼ cup butter
6 cloves garlic, minced
1 teaspoon red pepper flakes
3 cups chicken stock
salt to taste
1 pound angel hair pasta
½ cup freshly shredded Parmigiano-Reggiano cheese, plus a little more for garnish
1 pinch red pepper flakes for garnish, or to taste

Steps:

  • Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. Chop remaining stems into small pieces and transfer stems to a separate bowl.
  • Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. Sprinkle in 1 teaspoon red pepper flakes and salt. Pour chicken stock into skillet and bring to a simmer. Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. Add a little water or stock if mixture starts to dry out.
  • Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes.
  • Bring a large pot of salted water to a boil and stir in angel hair pasta. Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. Drain and transfer to a large pot.
  • Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes.
  • Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

Nutrition Facts : Calories 598.9 calories, Carbohydrate 76.5 g, Cholesterol 38.3 mg, Fat 25.3 g, Fiber 8.8 g, Protein 21.6 g, SaturatedFat 10.2 g, Sodium 1053.1 mg, Sugar 5.5 g

GARLIC PASTA



Garlic Pasta image

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

1 whole garlic bulb
1/2 cup olive oil
1/2 cup chopped fresh parsley
1/4 cup chopped fresh oregano or 4 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon pepper
1 pound pasta, cooked and drained

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.

GARLIC BREAD WITH PECORINO ROMANO BUTTER



Garlic Bread with Pecorino Romano Butter image

Categories     Bread     Cheese     Garlic     Side     Bake     Back to School     Chill     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 5

1/2 cup unsalted butter, room temperature
1/2 cup grated pecorino Romano cheese
1/4 cup finely chopped fresh Italian parsley
2 garlic cloves, minced
1 14-inch-long loaf Italian or French bread, halved lengthwise

Steps:

  • Mix butter, cheese, parsley and garlic in medium bowl to blend well. Season with pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
  • Preheat oven to 500°F. Place bread, cut side up, on baking sheet. Spread butter mixture evenly over cut sides of bread. Bake until topping is golden brown and bread is heated through, about 5 minutes.
  • Cut bread crosswise into 2-inch-wide pieces. Serve immediately.

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