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.
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
SALMON AGLIO OLIO PASTA
Grilled herbed salmon (whole) over spaghetti aglio olio. Salmon is good for you, and so is chilli (some say!). Combine the 2, with your favourite pasta, and you get salmon aglio olio ...
Provided by Muffythechef
Categories One Dish Meal
Time 20m
Yield 2 plates, 2 serving(s)
Number Of Ingredients 10
Steps:
- Marinade the salmon fillet for about 10 minutes with mixed herbs and a few drops of lemon juice.
- Mince garlic.
- Glaze salmon with 1 tbsp olive oil and grill in oven for about 8 minutes or until salmon is no longer "translucent".
- Cook angel hair pasta in a pot of boiling water for about 2 minutes (until al dente).
- While pasta is cooking, heat the rest of the olive oil over a medium flame and add garlic and chilli flakes.
- When garlic becomes fragrant, turn off the fire.
- Drain pasta and mix it into the olive oil mixture.
- Sprinkle salt and mix.
- Pour pasta onto plates and top with grilled salmon.
- Smear butter on top of salmon and let it melt.
- Garnish with whole chillis and serve.
Nutrition Facts : Calories 1046.2, Fat 51.9, SaturatedFat 8.3, Cholesterol 109, Sodium 1353.5, Carbohydrate 92.8, Fiber 8.2, Sugar 6.8, Protein 56.2
SPAGHETTI AGLIO E OLIO
"No pasta could be easier than spaghetti and olive oil, right? Yet I can't believe how badly this sublime and simple pasta gets made, with not enough oil, undercooked garlic, and the addition of cheese, which I think is sinful. Here's my spaghetti aio e olio," says Scott Conant.
Provided by Scott Conant
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of very well salted water to a boil. Heat the olive oil in a saute pan over medium heat. Start cooking the spaghetti.
- While it cooks, add the garlic to the pan with just enough heat so that it sizzles gently. Add the crushed red pepper flakes. When the outside edges of the garlic are just starting to brown, add 1 cup of the pasta water and a pinch of salt. Keep cooking, shaking the pan to create an emulsion, until the oil and water mixture no longer has that very harsh raw garlic flavor.
- When the pasta is al dente, drain it and add it to the pan, along with the chopped parsley, if using, tossing to coat. Serve immediately.
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