Spaghetti Aglio Burro Ed Olio Con Le Olive Recipes

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SPAGHETTI AGLIO E OLIO



Spaghetti Aglio e Olio image

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

1 pound uncooked spaghetti
6 cloves garlic, thinly sliced
½ cup olive oil
¼ teaspoon red pepper flakes, or to taste
salt and freshly ground black pepper to taste
¼ cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese

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 AGLIO, BURRO ED OLIO, CON LE OLIVE



Spaghetti Aglio, Burro Ed Olio, Con Le Olive image

Spaghetti with Garlic, Butter and Oil, with Olives I threw this together one night on one of my "No Beau to cook for, it's getting late to fix a complicated meal" nights, just grabbing whatever looked good. It turned out so good and I was so pleased with the results, it was pointed out to me on zaar I should jot it down. Very simple, very quick. It can be tweaked for preference too, next time I might add red pepper flakes. This makes one serving, but is easily multiplied for number of servings needed.

Provided by bikerchick

Categories     Spaghetti

Time 15m

Yield 1 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon butter
1 garlic clove, finely minced
1 pinch fresh marjoram, fresh is best, but whatever you have on hand
fresh ground black pepper, to taste
6 -7 kalamata olives
3 -4 fresh basil leaves, torn into pieces
fresh grated parmesan cheese
pasta (I used spaghetti the first time I made this, linguine or angel hair would work too)

Steps:

  • While spaghetti is cooking, heat olive oil and butter in a saucepan over medium low heat.
  • After butter has melted, add garlic, marjoram and black pepper, stirring until garlic is soft; don't overcook the garlic, if it looks like it will finish before the pasta, remove from heat.
  • Throw in kalamata olives so they can warm with the sauce.
  • When pasta is al dente, drain pasta and add to saucepan with 'sauce', stir to coat.
  • Put pasta in your bowl or on your plate, top with torn basil leaves and fresh grated parmesan.

SPAGHETTI AGLIO OLIO



Spaghetti Aglio Olio image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 6

1/2 cup bread crumbs
Small bunch fresh Italian parsley, finely chopped
1 pound spaghetti
1/2 cup extra-virgin olive oil
3 cloves garlic, diced
3 dried chili peppers, crushed (optional)

Steps:

  • Toast the bread crumbs along with the parsley in a dry saucepan until golden brown. Reserve.
  • Bring salted water to a boil, and cook the spaghetti for about 6 minutes or just until al dente. Drain, but reserve a few ladles of pasta water.
  • In another pan, while the pasta is cooking, heat the extra-virgin olive oil and combine the garlic and chili peppers over medium heat. Cook for a few minutes, or until the garlic is golden brown. Do not burn the garlic; otherwise it will become bitter.
  • Add the spaghetti to the pan with the olive oil, and mix well. To prevent dryness, ladle some pasta water to the pasta. Cook for another minute, or until the desired state of al dente.
  • Mix in the toasted bread crumbs and parsley before serving.

SPAGHETTI AGLIO E OLIO



Spaghetti Aglio E Olio image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
1 pound dried spaghetti, such as DeCecco
1/3 cup good olive oil
8 large garlic cloves, cut into thin slivers
1/2 teaspoon crushed red pepper flakes
1/2 cup minced fresh parsley
1 cup freshly grated Parmesan cheese, plus extra for serving

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.

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