Roman Style Spaghetti With Garlic And Olive Oil 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.

ROMAN-STYLE SPAGHETTI WITH GARLIC AND OLIVE OIL

Steps:

• In a large pot, bring 4 quarts water to a rapid boil over high heat, then stir in 1 tablespoons salt. Drop in spaghetti and cook, stirring frequently, until tender, but still firm to the bite.
• Meanwhile, in a large saute pan or skillet, combine the oil, garlic and anchovies (if using) over low heat and cook until the garlic just begins to take on a hint of color, do not brown the garlic. Remove from the heat.
• Drain spaghetti, transfer to the pan holding the garlicky olive oil, season to taste with salt and pepper or crushed red pepper flakes and toss well. Sprinkle with the parsley, crown lavishly with cheese, and serve immediately.

SPICY SPAGHETTI WITH GARLIC AND OLIVE OIL

Steps:

• Gather the ingredients.
• Set a large covered pot of water over high heat to boil.
• When it reaches a rolling boil, salt the water and add the spaghetti, giving a few stirs to keep the pasta from clumping together.
• Meanwhile, in a medium skillet , heat the olive oil over medium heat and add the breadcrumbs if using (if you are not including the breadcrumbs, skip to the next step). Toast the crumbs in the oil, stirring occasionally with a wooden spoon, until browned, about 3 minutes.
• Add the minced garlic and continue cooking until it is just fragrant and lightly colored, about 1 minute. Be careful not to overcook the garlic or it will become bitter.
• Add the red chile pepper (dried or fresh) and chopped parsley, if using. Cook until fragrant, about 30 seconds.
• When your pasta is al dente , drain it, reserving a few tablespoons of the cooking water.
• Add the spaghetti to the skillet and toss until evenly coated. Add a little bit of the pasta cooking water as needed if the mixture is too dry. Serve and enjoy.

SPAGHETTI WITH OLIVE OIL, GARLIC AND ANCHOVIES

Steps:

• Heat oil in heavy small skillet over low heat. Add garlic and cook 2 minutes. Add anchovies and cook until garlic just begins to color, 3 minutes.
• Meanwhile, cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return spaghetti to pot. Add oil mixture and lemon juice and toss to coat. Season with pepper. Divide between plates. Sprinkle generously with parsley. Serve, passing Parmesan separately if desired.

SPAGHETTI WITH "AUTHENTIC" ROMAN TOMATO SAUCE

Steps:

• Heat olive oil in a large saucepan with the onions, parsley, carrots, celery, garlic, red pepper flakes, and ½ teaspoon salt.
• Saute/stir over medium heat until the vegetables are very soft without allowing them to brown, 20-25 minutes.
• Add in the wine; increase heat and let the wine all but evaporate, stirring often.
• Add in the tomatoes and 1 cup water; cover, bring to a boil; then decrease heat to maintain a gentle simmer; cook 30 minutes.
• Puree the sauce with an immersion blender.
• Bring a large pot of water to a boil; add salt and spaghetti; cook, stirring often, until al dente.
• Drain spaghetti and transfer to a heated serving bowl into which you have ladled some of the sauce topped with a sprinkle of grated cheese.
• Top the spaghetti with more sauce and another sprinkling of cheese.
• The pasta should be well napped but not swimming in sauce; serve immediately.
• Pass extra sauce and cheese at the table.

SPAGHETTI WITH GARLIC, OIL, AND CHILE

Steps:

• Bring a large pot of water to a boil. Season generously with salt. Stir in spaghetti and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water; drain.
• Meanwhile, add garlic and oil to a cold large skillet over medium heat. Cook, stirring occasionally, until garlic is just golden, 2 to 3 minutes. Add sage and chile; cook 1 minute more. Stir in 1/2 cup pasta water and a few grinds of pepper. Increase heat to high and cook, swirling skillet occasionally, until reduced by about half, 2 to 3 minutes. Add pasta; toss to coat.
• Remove skillet from heat, add cheese, and toss vigorously, adding more pasta water as needed to create a creamy sauce. Season with salt and pepper and serve, with basil leaves and more cheese scattered over top.

SPAGHETTI WITH GARLIC AND OIL PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ¼ cup (60 ml) of pasta water, then drain.
• Add the olive oil and garlic to a large cold sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
• Add the chile flakes and cook for another minute.
• Add the reserved pasta water and bring to a simmer. Add the cooked spaghetti and parsley, if using. Stir until the pasta is well-coated. Season with salt to taste.
• Enjoy!