Spaghetti Aglio E Olio Olive Oil Pasta Recipes

SPAGHETTI AGLIO E OLIO - OLIVE OIL PASTA

Steps:

• In a deep 9 inch skillet, start by making the breadcrumbs.
• Add the mina olive oil to the skillet over medium heat and then go in with the breadcrumbs and remaining ingredients except for the basil. Toast the bread until it's nice and golden. This should take around 7 minutes.
• Once the bread crumbs have turned a beautiful golden color, add in the fresh basil and remove from the skillet onto a plate.
• While the same skillet with a kitchen towel and start making the olive oil pasta sauce.
• Over medium heat add the olive oil, garlic and seasoning. Toss for a couple of minutes and then add in the basil and continue cooking until the garlic slices turn a beige or pale yellow color.
• Be careful not to overcook the garlic as it will turn bitter.
• At that point add in the cooked spaghetti and toss it well with the olive oil sauce. Toss in some parmesan cheese and serve right away.
• Top the spaghetti with bread crumbs and any extra garnishes you want. Serve right away and enjoy!!

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.

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.