Spaghettini With Garlic Red Pepper Extra Virgin Olive Oil Recipes

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SPAGHETTI WITH GARLIC, OLIVE OIL AND RED PEPPER FLAKES



Spaghetti with Garlic, Olive Oil and Red Pepper Flakes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Number Of Ingredients 7

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
3 cloves garlic cloves
1 tablespoon red pepper flakes, plus more if desired
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves

Steps:

  • Bring 6 quarts of salted water to a boil in a large pot. Add the pasta and cook until al dente, 6 to 8 minutes. Drain the pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water -- you want to retain the pasta's natural starches so that the sauce will stick.
  • Heat the olive oil in a large saute pan over medium heat. Add the garlic and saute until light brown and fragrant. It's important not to burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the pasta and toss to coat in the flavored oil. Add the reserved pasta water and cook, stirring, to create a sauce, 1 minute.
  • Remove the pan from the heat and top with the fresh herbs.

SPAGHETTINI WITH GARLIC AND LEMON



Spaghettini with Garlic and Lemon image

Categories     Garlic     Pasta     Side     Lemon     Parsley     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course or 6 to 8 side-dish servings

Number Of Ingredients 9

1 lb spaghettini or capellini
4 large garlic cloves, minced
1/2 to 3/4 teaspoon dried hot red pepper flakes
1/2 cup extra-virgin olive oil
Finely grated zest from 2 lemons
3 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.
  • While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
  • Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.)

SPAGHETTI WITH GARLIC, OIL AND HOT RED PEPPERS



Spaghetti With Garlic, Oil and Hot Red Peppers image

This is the kind of quick, simple dish Italians often throw together after an all-night party or when spirits are flagging and an infusion of food is called for. Other types of long, thin pasta, like vermicelli, linguine or taglierini, may be substituted. If anchovies are omitted, adjust the salt in the sauce.

Provided by Nancy Harmon Jenkins

Categories     dinner, lunch, quick, weekday, pastas, main course

Time 15m

Yield 6 servings

Number Of Ingredients 7

4 to 6 plump garlic cloves
1/2 cup extra virgin olive oil
Sea salt to taste
1 pound spaghetti
3 to 4 anchovy fillets, coarsely chopped (optional)
1 small dried hot red chili pepper, crumbled, or 1/2 teaspoon hot red pepper flakes or more to taste
1/2 cup minced flat-leaf parsley

Steps:

  • Bring 5 to 6 quarts water to rolling boil.
  • Peel garlic cloves, removing green sprout at center, if necessary, and chop coarsely. In pan large enough to hold all the drained pasta, cook garlic in oil very gently over medium-low heat. Cook just until garlic softens and starts to turn golden. Do not brown.
  • Add at least 2 tablespoons salt to vigorously boiling water. Add spaghetti, stirring.
  • If using anchovies, add them to oil and garlic. Cook briefly, mashing anchovy pieces into oil with fork. Stir in chili pepper and half of the parsley, and carefully add a ladleful of the pasta cooking water. Let simmer, and reduce slightly while pasta finishes cooking.
  • Start testing pasta after it has cooked for 4 minutes. When it is still a little chewy in the center, drain and add it to pan with sauce. Turn heat up slightly, and cook, mixing pasta and sauce together well for 1 to 2 minutes, or until pasta is done to taste. Turn pasta into preheated serving bowl, sprinkle with remaining minced parsley, and serve immediately.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 16 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 235 milligrams, Sugar 2 grams

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

SPAGHETTINI WITH GARLIC, RED PEPPER & EXTRA VIRGIN OLIVE OIL



Spaghettini With Garlic, Red Pepper & Extra Virgin Olive Oil image

Since we can't all pack up and move to the pasta capital of the world, why not bring Italian flavour and quality to your dinner table by cooking with authentic, fresh ingredients? Traditional Italians embrace the Mediterranean lifestyle, which emphasizes the consumption of grains such as pasta and bread; vegetables, fruits, legumes, nuts, fish, and lean meats. As well, when it comes to mealtime, Italians make it a family affair, using it as an opportunity to spend time with loved ones. "For Italians, gathering with friends and family over a meal is just as important as the food, so the cuisine doesn't have to be fancy," says Lorenzo Boni, the executive chef for Barilla North America. "Often the best meals come from a spontaneous get-together, where the cook makes a large pot of spaghetti pasta and throws in whatever ingredients are in the pantry (referred to as a spaghetatta)."

Provided by Mary Jenny

Categories     European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 box barilla plus spaghettini
to taste salt
4 tablespoons extra virgin olive oil
3 garlic cloves, chopped
to taste chili flakes
1 tablespoon parsley, chopped

Steps:

  • Bring water to a boil and season with salt. Cook the pasta 1 minute less than required cooking time. Meanwhile, sauté garlic and chili flakes in olive oil until slightly yellow in colour. Add 1 cup of cooking liquid and bring to a boil. Drain pasta and toss with sauce and parsley.

Nutrition Facts : Calories 123, Fat 13.5, SaturatedFat 1.9, Sodium 1.2, Carbohydrate 0.8, Fiber 0.1, Protein 0.2

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