Olive Oil Garlic And Crushed Red Pepper Sauce Recipes

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SPAGHETTI WITH GARLIC, OLIVE OIL AND RED PEPPER FLAKES



Spaghetti with Garlic, Olive Oil and Red Pepper Flakes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Number Of Ingredients 7

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
3 cloves garlic cloves
1 tablespoon red pepper flakes, plus more if desired
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves

Steps:

  • Bring 6 quarts of salted water to a boil in a large pot. Add the pasta and cook until al dente, 6 to 8 minutes. Drain the pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water -- you want to retain the pasta's natural starches so that the sauce will stick.
  • Heat the olive oil in a large saute pan over medium heat. Add the garlic and saute until light brown and fragrant. It's important not to burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the pasta and toss to coat in the flavored oil. Add the reserved pasta water and cook, stirring, to create a sauce, 1 minute.
  • Remove the pan from the heat and top with the fresh herbs.

OLIVE OIL, GARLIC AND CRUSHED RED PEPPER SAUCE



Olive Oil, Garlic and Crushed Red Pepper Sauce image

For pasta from Real Simple magazine, May, 2007. Haven't made this yet. You can upgrade this dish with sausage and red bell pepper. Just heat 1 tbsp. olive oil over medium-high heat. Add l lb. Italian sausage with the back of a wooden spoon, until it's browned and cooked through, about 10 minutes. Add 1 large bell pepper (cut into 1/2 pieces) and cook, stirring occasionally, until tender, 3-4 minutes. Add to the pasta with olive oil, garlic, and crushed red pepper and toss to combine.

Provided by Oolala

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb dry pasta
1/2 cup extra virgin olive oil
3 garlic cloves, minced
1/4 cup water
1/2 teaspoon crushed red pepper flakes
1 1/4 teaspoons kosher salt
1 cup fresh parsley, flat leaf, chopped

Steps:

  • Cook the pasta according to directions.
  • Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds, making sure it doesn't brown.
  • Add pasta water, red pepper flakes, salt and parsley and bring to a boil.
  • Toss with the cooked pasta.

Nutrition Facts : Calories 670.7, Fat 28.9, SaturatedFat 4.1, Sodium 560.4, Carbohydrate 86.9, Fiber 4.2, Sugar 2.2, Protein 15.5

ROASTED RED PEPPER TOMATO SAUCE



Roasted Red Pepper Tomato Sauce image

Categories     Sauce     Fruit Juice     Blender     Garlic     Tomato     Side     Roast     Lemon     Bell Pepper     Fall     Gourmet

Number Of Ingredients 6

1 small head garlic (2 inches in diameter)
1/2 pound plum tomatoes, halved lengthwise
1 large red bell pepper (1/2 pound)
1 teaspoon olive oil
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon balsamic vinegar, or to taste

Steps:

  • Preheat oven to 375°F.
  • Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
  • Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
  • Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth.

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