PASTA AGLIO OLIO WITH BROCCOLI RABE
If you'd like the perfect light meal for dinner, try my Pasta Aglio Olio with Broccoli Rabe. It also makes a great side dish!
Provided by Chef Dennis Littley
Categories Entree
Time 25m
Number Of Ingredients 9
Steps:
- Cook pasta per instructions on box, set aside until needed
- Wash and clean broccoli rabe, removing most of the stem
- In a large saute pan place broccoli rabe in the pan with about a cup of water over high heat, as the water begins to boil reduce to simmer and allow water to cook off.
- This process will take about 10 minutes or until the stems of the broccoli rabe are fairly tender. When ready remove from the heat and take the broccoli rabe out of the pan until needed.*if all the water cooks off and broccoli rabe is still not tender add additional water and continue cooking
- Add 3 tablespoons of olive oil into the hot pan along with the chopped garlic and saute over low heat until garlic just begins to get fragrant.
- Add the broccoli rabe back into the pan with a pinch of red pepper flakes. Mix together with the aioli sauce.
- Add the cooked pasta to the pan, season with sea salt, black pepper, most of the chopped parsley(reserve some for serving) and half of the grated Romano cheese (save the rest for serving).
- If the pasta is dry add more olive oil or some of the pasta water to the dish.
- Place the pasta into serving bowls and top with grated Romano cheese, black pepper and a sprinkle of chopped Italian parsely.*If you would like a little extra heat, add a few more red pepper flakes.
- Serve with crusty bread and enjoy!
Nutrition Facts : Calories 408 kcal, Carbohydrate 36 g, Protein 10 g, Fat 25 g, SaturatedFat 5 g, Cholesterol 10 mg, Sodium 122 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 19 g, ServingSize 1 serving
SPAGHETTI AGLIO E OLIO
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 AGLIO E OLIO WITH BROCCOLI
This is a quick Italian specialty pasta dinner that is made with garlic and oil sauce called aglio. We sometimes add different vegetables to it just about every time depending on what we have. Today is penne pasta with the addition of broccoli made in less than 30 minutes!
Provided by Claudia Lamascolo
Categories Italian pasta, 30 minute meals, easy meals, meatless meals
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Cook pasta of choice to package instructions, in saltwater, reserving some of the pasta water.
- In a large frying pan big enough to hold the pound of pasta, add the oil, butter, and saute garlic for around 2 minutes.
- Add the steamed broccoli to coat with oil and garlic mixture along with red pepper flakes.
- Next stir in the reserved pasta water or wine whatever you prefer.
- Sprinkle with some salt and pepper to taste then stir in cheese and parsley.
- Cooking for 30 seconds.
- If using meats or seafood or any other vegetables fold them in.
- In a separate frying pan toast the bread crumbs in 1 tablespoon of butter or olive oil until golden around 2 minutes.
- Sprinkle on top of the pasta.
- Serve immediately garnished with more grated cheese.
- Notes: If using freshly diced tomatoes just toss in at the end to heat for 30 seconds.
- Sauteed spinach can be added same time as the broccoli in this recipe.
Nutrition Facts :
SPAGHETTI AGLIO E OLIO
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
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 AND BROCCOLI AGLIO OLIO
Provided by Jeff Mauro, host of Sandwich King
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry.
- Add the spaghetti in the same pot of water. Cook until al dente, about 8 minutes.
- Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant, about 8 minutes. Add the florets, toss to coat and warm through.
- Drain the pasta in a colander set in the sink, and add the pasta to the skillet. Increase the heat to medium-high. Toss the ingredients and adjust the seasoning if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice over the top and sprinkle with the Parmigiano-Reggiano. Serve.
SPAGHETTI AGLIO E OLIO
Toss golden garlic and silky olive oil through spaghetti to make this classic Italian dish - ready in the time it takes to boil the pasta. It's simple, flavourful and perfect for busy days
Provided by Katie Hiscock
Categories Dinner
Time 15m
Number Of Ingredients 5
Steps:
- Bring a large pan of well-salted water to the boil and cook the spaghetti for about 10 mins, or until al dente - it should retain a little bite.
- When the pasta is nearly ready, heat the oil in a frying pan set over a medium heat and sizzle the garlic and chilli, if using, for 1 minute until fragrant and the garlic is lightly golden but not brown (the garlic will taste bitter if it gets too dark).
- Drain the spaghetti and add it to the garlicky oil with the parsley. Season and toss to combine, then serve.
Nutrition Facts : Calories 523 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.02 milligram of sodium
BROCCOLI AGLIO OLIO (WITH GARLIC AND OLIVE OIL)
Simple and delicious. A true Italian staple for any dinner. This recipe is just about the ONLY way my mother and grandmother cooked their vegetables!
Provided by Kozmic Blues
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Steam broccoli over a pot of boiling water, or in a veggie steamer, for about 5 minutes.
- Feel free to steam more or less, depending on how your family likes their veggies cooked.
- Keep in mind that you will also be sautéing the broccoli in the next step.
- In a large saute pan, heat olive oil over medium heat.
- Add the garlic and saute for about 45 seconds to impart its flavors into the oil.
- Before the garlic begins to brown, add the red pepper flakes and broccoli to the pan and cook for another 5 minutes, or until cooked to your liking.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 64, Fat 3.8, SaturatedFat 0.5, Sodium 31, Carbohydrate 6.5, Fiber 0.1, Protein 3.5
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