SPAGHETTI AGLIO E OLIO
This simple Spaghetti Aglio e Olio, a classic Italian pasta with garlic and olive oil, takes only 5 ingredients and less than 20 minutes to make! Add your favorite salad for an easy weeknight dinner.
Provided by Suzy Karadsheh
Categories Dinner Main Course
Time 20m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 399.8 kcal, Carbohydrate 44 g, Protein 9.8 g, SaturatedFat 3.6 g, Cholesterol 4.9 mg, Sodium 92.1 mg, Fiber 2 g, Sugar 1.6 g, ServingSize 1 serving
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 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.
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
SPAGHETTI WITH CREAMY AGLIO E OLIO AND ALMONDS
Deicious creamy garlic, oil and almond spaghetti
Provided by Andrea
Categories Main Course
Number Of Ingredients 10
Steps:
- In a large pan, bring water to a boil. Add salt and oil.
- In a skillet heat olive oil and add garlic. Cook until garlic starts to get golden brown.
- Remove from heat. Add chives, parsley and almonds.
- Add butter. When butter is completely melted, add heavy cream.
- When water begins to boil, add spaghetti and cook according to package instructions.
- When pasta is almost ready remove 1/2 + 1/8 cup cooking water from spaghetti and mix with sauce. Stir a little and bring sauce to a boil.
- Drain spaghetti and mix with sauce.
- Serve with parmesan cheese.
Nutrition Facts : Calories 959 kcal, Carbohydrate 60 g, Protein 22 g, Fat 72 g, SaturatedFat 29 g, Cholesterol 140 mg, Sodium 306 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
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