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
SPAGHETTI AGLIO E OLIO (PASTA IN GARLIC AND OIL SAUCE) RECIPE
One of the most basic pasta sauces, aglio e olio uses just garlic and olive oil (and maybe a pinch of red pepper flakes for heat). It sounds too simple to be good, but it's among the best.
Provided by Daniel Gritzer
Categories Mains Quick Dinners
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In a pot of salted boiling water, cook spaghetti until just shy of al dente (about 1 minute less than the package directs). Reserve pasta cooking water.
Nutrition Facts : Calories 664 kcal, Carbohydrate 85 g, Cholesterol 0 mg, Fiber 4 g, Protein 15 g, SaturatedFat 4 g, Sodium 244 mg, Sugar 3 g, Fat 29 g, ServingSize Serves 4, UnsaturatedFat 0 g
SPAGHETTI AGLIO E OLIO (GARLIC SPAGHETTI)
Steps:
- Gather the ingredients.
- Boil a large pot of water. Add salt when it has boiled and add the pasta. Once the pasta has cooked to al dente (look at the package instructions), reserve a cup of the pasta water for the sauce and drain.
- Slice the garlic into thin slivers (as thin as you can).
- Mince the parsley.
- Add the olive oil to a large pot (the same one you cooked the pasta in, if you wish) and cook on medium heat. Add half of the garlic and saute until just fragrant. Then add in the salt, pepper, red pepper flakes, and chopped parsley. Cook for another minute. Just be careful not to overcook or over toast the garlic. This can lessen the garlic flavor and can make the garlic taste bitter.
- Add half a cup of the reserved pasta water, the pasta and the remaining garlic. Toss and cook for another 2 minutes or until it is all heated through. Add in more pasta water if needed.
- Add the parmesan cheese and more salt to taste. Serve immediately.
Nutrition Facts : Calories 448 kcal, Carbohydrate 41 g, Cholesterol 22 mg, Fiber 2 g, Protein 14 g, SaturatedFat 6 g, Sodium 777 mg, Sugar 1 g, Fat 26 g, ServingSize 4 Servings, UnsaturatedFat 0 g
SPAGHETTI OLIO E AGLIO (SPAGHETTI WITH GARLIC IN OLIVE OIL)
Spaghetti aglio e olio is a traditional Italian pasta dish from Naples. It is simple to make and does not take a long time. While the spaghetti is cooking the sauce is made. This recipe cooks fast and there are a lot of timed steps, please read the recipe carefully before cooking. Canola can be replaced for olive oil if there are any allergy concerns. Starchy pasta water is the key to this dish, so it is better to cook the spaghetti in a smaller pot other than a large pasta pot. Also the water must be highly salted when cooking the pasta, the salt content will not be as elevated as the nutrition info says.
Provided by Lab Chef
Categories European
Time 25m
Yield 5 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 556.2, Fat 24.5, SaturatedFat 4.1, Cholesterol 4.4, Sodium 2875.3, Carbohydrate 69.4, Fiber 3.1, Sugar 2.5, Protein 14.1
PASTA WITH GARLIC AND OIL (AGLIO E OLIO)
Easy and so good, if you love garlic then you love this pasta dish! adjust the garlic to taste, I use 4 tablespoons for this recipe, you might want to reduce that a bit. Increase the dried red pepper flakes for more heat!
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring about 5 quarts of water to a boil with 3 teaspoons salt; add in the spaghetti and cook only until firm-tender; drain but RESERVE 1/2 cup pasta water.
- Start this when you are boiling the pasta; Heat about 4 tablespoons olive oil over medium-low heat in a skillet.
- Add in 3 tablespoons garlic and about 1/2 teaspoon salt with black pepper to taste; saute stirring often until the garlic is light brown (about 6-8 minutes) remove from heat and stir in the remaining 1 tablespoon minced garlic, crushed red pepper flakes, parsley, lemon juice and about 2 tablespoons of pasta cooking water; mix to combine.
- Transfer the drained pasta to a large serving bowl; toss with remaining 3 tablespoons olive oil and the remaining reserved cooking water.
- Add in the garlic mixture; toss well to combine.
- Season with more black pepper and salt to taste if desired.
- Serve immediately with grated Parmesan cheese.
- Delicious!
SPAGHETTI AGLIO E OLIO E FRIED SHALLOT
Adding homemade or store-bought fried shallots to classic garlic spaghetti gives it extra caramelized sweetness and depth of flavor, along with crunch. Add the shallots in two stages so that some of them soften and give their flavor to the sauce, and the rest remain crispy. Cooking the spaghetti in a relatively small amount of water concentrates its starch, making it easier to form a creamy, emulsified sauce. If you can't have your pasta without cheese, feel free to grate some Parm or pecorino on top at the table.
Provided by J. Kenji López-Alt
Categories pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
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.
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