Spaghetti Aglio E Olio Recipes

SPAGHETTI AGLIO E OLIO

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.

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:

• In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside. Heat remaining 4 tablespoons olive oil in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until garlic is golden, about 2-3 minutes. Add pasta, 3/4 cup Parmesan and 1/2 cup reserved pasta water. Cook, stirring constantly, and add remaining water as needed, 1 tablespoon at a time, until cheese has melted and desired consistency is reached. Serve immediately with breadcrumbs, garnished with remaining Parmesan and parsley, if desired.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of water to a boil, and salt the water well (about 2 tablespoons of kosher salt). Add the pasta and cook according to package instructions until just al dante or a little before (mine took about 9 minutes). Before you drain the pasta, make sure to reserve about 1 ½ cups of the pasta cook water.
• Meanwhile, 4 minutes after you add the pasta to the boiling water, warm the olive oil in a large pan over medium heat. Add the garlic and cook for about 2 to 3 minutes, tossing regularly until the garlic is just turning golden brown (manage the heat well so that the garlic does not overcook). Add the red pepper flakes and toss for 30 seconds or so. If the pasta is not ready, move the oil off the heat for now.
• Carefully ladle the reserved pasta cooking water in the pan. Bring to a simmer until the liquid reduces by about 1/3.
• Add the cooked pasta and toss around for a couple of minutes. Turn the heat off and add the parmesan and parsley. Toss to combine.
• Allow the pasta a couple more minutes to rest and absorb the sauce. Serve with more Parmesan and red pepper flakes to the side.

SPAGHETTI AGLIO E OLIO

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.

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 OLIO

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, OLIO, E PEPERONCINI

Steps:

• Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup of cooking water.
• Heat 4 tablespoons olive oil in a large skillet. Add chile and garlic; stir until fragrant, about 1 minute. Pour in 1/4 cup reserved pasta water and stir. Add drained pasta to the skillet and toss. Add extra pasta water if needed to keep the spaghetti moist but not soggy. Mix in parsley. Toss again and plate. Top with remaining olive oil, if desired. Serve immediately.

SPAGHETTI OLIO E AGLIO (SPAGHETTI WITH GARLIC IN OLIVE OIL)

Steps:

• Add the salt to the water and bring to a boil.
• While the water is boiling slice the garlic thin and add to a large skillet, add the oil.
• When the water is boiling add the spaghetti to the water and cook 1 to 1.5 minutes less then recommended package instructions.
• While the pasta is cooking bring the skillet to medium heat and sweat the garlic; moving the contents around gently. Do not burn the garlic, heat management is key. About 2 minute before the spaghetti is ready add the red pepper to the skillet and continue moving the garlic and peppers.
• About 1 minute before the pasta is done remove 1/4 Cup of pasta water (a ladle works well). Add the starchy water to the oil carefully and mix with spatula or wooded spoon.
• When the pasta is done cooking remove and reserve 3/4 cup of pasta water. Drain the pasta and add it to the skillet with the oil. Mix well while cooking for a additional 1-2 minutes, Slowly adding the pasta water a little at a time until the pasta creamy and emulsified. ***not all the pasta water may be used, use discretion.***.
• Remove from the heat and plate 1/5 the pasta on a plate. Top with 1/5 the parmesan cheese and parsley. (Parsley is traditional, but i like the basil better).

SPAGHETTI AGLIO E OLIO E FRIED SHALLOT

Steps:

• If using homemade shallots, skip to Step 2. If using store-bought shallots, toast them in a dry 12-inch skillet over medium heat until deep caramel brown and aromatic, about 3 minutes. Season generously with salt and transfer to a bowl.
• Smash the garlic cloves with the side of a knife and roughly mince. Set aside. Add a couple of inches of water and a large pinch of salt to the skillet, and bring to a rolling boil over high heat. Add the pasta and cook, stirring occasionally, until just shy of al dente (about a minute less than the package directions).
• Meanwhile, combine ¼ cup oil, the minced garlic, red-pepper flakes and a large pinch of salt in a large saucepan or skillet. Heat, stirring frequently, over medium-low until the garlic is very aromatic and just starting to turn pale gold in parts, about 5 minutes. It should maintain a very gentle sizzle the whole time it is cooking (adjust heat as necessary). When the garlic is done, shut off the heat, then, using a ladle or spoon, add a large splash of the pasta water to the pan with oil to halt the cooking. Add half the toasted shallots and stir.
• When the pasta is just shy of al dente, using tongs, transfer it to the pan with the garlic oil, allowing any liquid that clings to it to come along; reserve a bit of the pasta water. Add the remaining 2 tablespoons olive oil. Return the pan with the pasta and garlic oil to high heat, and cook, stirring and tossing constantly, until a creamy, emulsified sauce coats the pasta. (If the sauce looks watery, continue tossing and cooking. If it looks broken and oily, add some more pasta water a few tablespoons at a time and continue cooking until it emulsifies.) Stir in the parsley and chives (if using), season to taste with more salt (it can take quite a bit of salt), transfer to a serving bowl, sprinkle with reserved toasted fried shallots and serve.