Spaghettini Aglio E Olio 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 WITH OIL AND GARLIC (AGLIO E OLIO)



Spaghetti with Oil and Garlic (Aglio e Olio) image

Provided by Food Network Kitchen

Categories     main-dish

Time 26m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 pound spaghetti
3 cloves garlic, minced
1/2 cup extra-virgin olive oil
Pinch red pepper flakes
2 tablespoons chopped flat-leaf parsley
1/2 lemon, zested, optional
Freshly grated Parmigiano-Reggiano, optional

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



Spaghetti Aglio e Olio image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 6

Kosher salt
1 pound dried spaghetti
1/2 cup extra-virgin olive oil, plus more for finishing
1 teaspoon crushed red pepper flakes
4 cloves garlic, thinly sliced
1/2 cup rough-chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil, add the pasta and cook, stirring after 1 minute, until about three-quarters of the way done.
  • Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the red pepper flakes and garlic and cook until just beginning to turn golden brown, then add the parsley. Add a ladle of the pasta water to stop the cooking process and allow the flavors to combine.
  • When the pasta is three-quarters of the way cooked, remove it from the water and add it to the saute pan. Add more pasta water as necessary to finish cooking the pasta, letting the liquid reduce as the pasta finishes to form a sauce.
  • Season with salt if desired and transfer to a large serving dish. Drizzle with more olive oil and serve.

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.

SPAGHETTI AGLIO, OLIO, E PEPERONCINI



Spaghetti Aglio, Olio, e Peperoncini image

This is the classic recipe used by Italians for a simple yet flavorful pasta. It's the first dish that comes to mind on busy weeknights, fuel for late-night cram sessions like for "la note prima degli esami" (the night before final exams), impressing a boyfriend or girlfriend, or their parents, the times when the fridge is empty, or you just need a light starter to your meal. This is the epitome of comfort food in Italy.

Provided by Buckwheat Queen

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 2

Number Of Ingredients 5

½ (12 ounce) package thick spaghetti
6 tablespoons extra-virgin olive oil, divided, or to taste
1 hot chile pepper, seeded and minced
1 clove garlic, minced
¼ cup chopped fresh Italian parsley

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.

Nutrition Facts : Calories 694.5 calories, Carbohydrate 66.7 g, Fat 41.9 g, Fiber 3.3 g, Protein 11.9 g, SaturatedFat 5.9 g, Sodium 11.1 mg, Sugar 3.5 g

SPAGHETTINI WITH OIL AND GARLIC (SPAGHETTINI AGLIO E OLIO)



Spaghettini With Oil and Garlic (Spaghettini Aglio E Olio) image

Make and share this Spaghettini With Oil and Garlic (Spaghettini Aglio E Olio) recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 37m

Yield 6 serving(s)

Number Of Ingredients 7

salt
1 lb spaghettini or 1 lb vermicelli
5 tablespoons extra virgin olive oil
10 garlic cloves, peeled and sliced
1/2 teaspoon crushed red pepper flakes, to taste
1/2 cup chopped fresh Italian parsley
1 cup freshly grated parmigiao-reggiano cheese or 1 cup pecorino romano cheese

Steps:

  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
  • Stir the spaghettini into the boiling water; return to a boil, stirring frequently.
  • Cook the pasta, semi-covered, stirring occasionally, until tender but still very firm, about 6 minutes.
  • Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium heat.
  • Add in the garlic and cook, shaking the skillet and stirring, until pale golden, about 2 minutes.
  • Remove from the heat and add 1/2 teaspoon crushed red pepper.
  • Ladle about 1 1/2 cups of the pasta cooking water into the sauce.
  • Add the parsley, remaining 2 tablespoons oil, and salt to taste.
  • If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
  • If not, drain the pasta, return it to the pot, and pour in the sauce.
  • Bring the sauce and pasta to a simmer, tossing to coat with sauce.
  • Cook until the pasta is coated with the sauce and done, about 1 minute.
  • Remove the pot from the heat and toss in the grated cheese.
  • Check the seasoning, adding salt and crushed pepper flakes if needed.
  • Serve immediately in warm bowls.

Nutrition Facts : Calories 453.2, Fat 17.1, SaturatedFat 4.7, Cholesterol 12.1, Sodium 190.4, Carbohydrate 60.3, Fiber 2.7, Sugar 2.1, Protein 14.1

SPAGHETTI AGLIO E OLIO



Spaghetti aglio e olio image

Toss golden garlic and silky olive oil through spaghetti to make this classic Italian dish - ready in the time it takes to boil the pasta. It's simple, flavourful and perfect for busy days

Provided by Katie Hiscock

Categories     Dinner

Time 15m

Number Of Ingredients 5

200g spaghetti
3 tbsp extra virgin olive oil
3-4 garlic cloves, finely chopped
1/2 small red chilli, finely chopped (optional)
a small handful parsley, finely chopped

Steps:

  • Bring a large pan of well-salted water to the boil and cook the spaghetti for about 10 mins, or until al dente - it should retain a little bite.
  • When the pasta is nearly ready, heat the oil in a frying pan set over a medium heat and sizzle the garlic and chilli, if using, for 1 minute until fragrant and the garlic is lightly golden but not brown (the garlic will taste bitter if it gets too dark).
  • Drain the spaghetti and add it to the garlicky oil with the parsley. Season and toss to combine, then serve.

Nutrition Facts : Calories 523 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.02 milligram of sodium

SPAGHETTI AGLIO E OLIO



Spaghetti Aglio e Olio image

"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

Kosher salt
1/4 cup extra-virgin olive oil
1/2 pound good quality dried spaghetti
3 garlic cloves, sliced very thinly
Pinch of crushed red pepper flakes
2 tablespoons chopped fresh parsley, more to taste (optional)

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.

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