Spaghettini With Roasted Garlic Recipes

SPAGHETTINI WITH ROASTED TOMATOES, FRESH BASIL, AND TOASTED GARLIC BREADCRUMBS

Steps:

• Roast Tomatoes: Preheat the oven to 450°F (232°C). If your oven runs hot, I recommend reducing the temperature by 25°F or so, or reducing the cook time and watching the tomatoes carefully.
• Bring a large pot (8 quarts or larger) of salted water to a boil for the pasta. Rinse the tomatoes and pat them dry. Place the tomatoes and smashed garlic cloves on a half sheet pan, drizzle with olive oil, and season with kosher salt and pepper. Spread them out evenly. Roast the tomatoes for 20 to 25 minutes, flipping them every 5 to 10 minutes or so, until they are soft and have just begun to collapse. Meanwhile, prepare the breadcrumb topping.
• Prepare Garlic Breadcrumb Topping: In a small skillet, heat the olive oil over medium-low heat. Add the chopped shallot and sauté for 1 to 2 minutes, stirring frequently, until the shallots have softened and become translucent. Add the panko breadcrumbs and chopped garlic. Reduce the heat to low and toast the breadcrumbs for 2 to 3 minutes, stirring constantly to prevent the breadcrumbs from burning - or until golden and fragrant. Remove from heat and place the breadcrumbs in a small bowl. Season to taste with salt and pepper, and set aside.
• Cook the Pasta: While the tomatoes finish roasting (and the breadcrumbs are prepared), boil the pasta until al dente. Reserve ½ cup of the starchy pasta cooking water and drain the pasta. Place the pasta back into the pot and drizzle with a glug of olive oil, and gently toss to coat. Add the warm, roasted tomato and garlic mixture as well as the basil ribbons, and toss gently until combined. Add reserved pasta water as needed to help loosen the pasta until the sauce coats the noodles evenly.
• Garnish each pasta serving with basil, torn or sliced into thin ribbons, and a generous sprinkling of toasted garlic breadcrumbs. Serve with freshly grated parmigiano-reggiano cheese.

GARLIC SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a skillet over low heat, cook garlic in oil until lightly browned. Remove from the heat; stir in parsley, oregano, salt and pepper. Drain spaghetti; place in a large bowl. Add garlic mixture and Parmesan cheese; toss to coat.

SPAGHETTINI WITH OIL AND GARLIC (SPAGHETTINI AGLIO E OLIO)

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.

SPAGHETTINI WITH GARLIC AND LEMON

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 AND BASIL

Steps:

• Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a large bowl, toss the spaghetti with the olive oil, butter, garlic, basil, salt, and pepper until evenly coated. Serve with Parmesan cheese.

SPAGHETTINI WITH ROASTED GARLIC

Steps:

• Preheat the oven to 350*F. Place the garlic on an oiled baking sheet and roast for 30 minutes. Set aside to cool slightly.
• Bring a pan of lightly salted water to boil and cook the pasta until done, about 10 minutes(or less if you prefer al dente).
• Slice off the top third of the head of garlic with a knife. Hold the garlic over a bowl and dig out the "meat" of the garlic with the point of the knife so it fall into the bowl. Pour in the oil and add plenty of black pepper. Mix well.
• Drain the pasta and return it to the clean pan. Pour in the oil and garlic mix, and toss the pasta until all strands of the spaghettini are thoroughly coated, topped with Parmesan. Serve immediately. Serve shavings of Parmesan in a bowl separately, if desired.