Pasta Aglio E Olio Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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

PASTA WITH GARLIC AND OIL (AGLIO E OLIO)



Pasta With Garlic and Oil (Aglio E Olio) image

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

1 lb spaghetti, pasta (uncooked)
3 teaspoons salt
1/2 cup reserved pasta water
7 tablespoons extra virgin olive oil, divided
4 tablespoons fresh minced garlic, divided
1 teaspoon dried red pepper flakes
1/4 cup chopped parsley
2 teaspoons fresh lemon juice
1/2 cup grated parmesan cheese
salt and black pepper

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 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.

SPICY SHRIMP AND SPAGHETTI AGLIO OLIO (GARLIC AND OIL)



Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil) image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 22

2 pounds jumbo shrimp, peeled and deveined
1 lemon, juiced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
1 teaspoon crushed red pepper flakes
4 cloves garlic, crushed and peeled
Coarse salt, about 1 teaspoon
2 tablespoons (a couple of generous drizzles) extra-virgin olive oil
1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil
1 (2-ounce) tin anchovy fillets
6 to 8 large cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
1/4 cup finely chopped flat leaf parsley, a couple of handfuls
Coarse salt
1 pound spaghetti, cooked to al dente
Tomato and Onion Salad, as an accompaniment
Crusty bread, as an accompaniment
5 medium plum tomatoes, halved lengthwise, gently seeded, and thinly sliced
1 small white skinned onion, peeled, halved lengthwise, and thinly sliced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
A generous drizzle extra-virgin olive oil, about 2 tablespoons
Coarse salt and black pepper
Crusty Bread, as an accompaniment

Steps:

  • Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
  • Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
  • Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
  • Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.
  • Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
  • The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.
  • Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

SPAGHETTI AGLIO E OLIO



Spaghetti aglio e olio image

Sometimes simple food is the best and this 5 ingredient spaghetti aglio e olio wonderfully combines the flavours of garlic, chilli and fresh parsley to deliver a mouthwatering meal with minimum fuss.

Provided by Giorgio Locatelli

Categories     Main course

Yield Serves 4

Number Of Ingredients 6

400g/14oz spaghetti
3 fresh red chillies
3 garlic cloves
5 tbsp extra virgin olive oil
1 tbsp chopped flatleaf parsley
salt

Steps:

  • Bring a pot of salted water to the boil and add the spaghetti. Cook until the spaghetti is soft but still has a little bite.
  • While the spaghetti is cooking, remove the seeds from the chillies and finely chop. Peel and finely chop the garlic.
  • Heat the olive oil in a large frying pan. Cook the garlic and chillies gently for a few minutes.
  • Drain the spaghetti and add to the frying pan, mix to coat with the oil.
  • Sprinkle the spaghetti with the parsley, season with salt and serve.

AGLIO E OLIO - SPAGHETTI WITH GARLIC AND OLIVE OIL



Aglio E Olio - Spaghetti With Garlic and Olive Oil image

This is so quick and easy and makes the most delicious light supper you'll ever eat! Please try it, it really is stunning! I've adapted this recipe from Australia's "Better Homes and Gardens" magazine, but it is a traditional Italian way of serving spaghetti. The quantities given serve 2, but just double them to serve 4.

Provided by Kookaburra

Categories     Spaghetti

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

200 g spaghetti (or similar kind of pasta eg vermicelli, spaghettini, angel hair)
2 tablespoons salt
1/4 cup olive oil (extra virgin or a lighter olive oil if you prefer)
3 large garlic cloves, finely chopped
2 anchovy fillets, finely chopped (or minced)
1/2-3/4 teaspoon minced chili (I use minced chilli from a jar)
1/2 lemon, juice of
1/4 cup soft breadcrumbs (made from fresh bread)
1 bunch parsley, finely chopped (or, better still, run through a food processor)
40 g parmesan cheese, finely grated (or, better still, processed into granules)
1/2 teaspoon salt

Steps:

  • Bring a large pot of water to the boil.
  • Add 2 tablespoons salt.
  • Add spaghetti.
  • Cook for 14 minutes exactly, then drain.
  • About half-way through the cooking time for the spaghetti, heat the olive oil in a large frypan over a medium heat.
  • Add the garlic, anchovy and chilli - I pound these three ingredients in a mortar and pestle for a minute or so first, but this is not absolutely necessary.
  • Cook the garlic, anchovy and chilli mixture in the oil for a couple of minutes until the garlic is soft but not brown.
  • Reduce heat to low and add lemon juice, breadcrumbs, salt and half the parsley and stir to combine.
  • With the pan still on the heat, add the drained spaghetti and toss with a pair of tongs or two forks to combine thoroughly.
  • Serve sprinkled with grated or granulated parmesan cheese and the rest of the parsley.

Nutrition Facts : Calories 785.5, Fat 35.2, SaturatedFat 7.7, Cholesterol 21.2, Sodium 8065.7, Carbohydrate 92.1, Fiber 4.2, Sugar 2.8, Protein 24.8

PASTA AGLIO E OLIO {PASTA WITH GARLIC AND OIL}



Pasta Aglio e Olio {Pasta with Garlic and Oil} image

Inspired by the movie Chef, this is truly one of my new comfort foods!

Provided by Marissa Stevens

Categories     Main Course

Time 20m

Number Of Ingredients 8

8 ounces spaghetti or linguine
1/3 cup extra-virgin olive oil
5 cloves garlic (thinly sliced)
1/2 teaspoon crushed red pepper flakes ((or more! how hot do you like it?))
1/2 cup chopped parsley
1 tablespoon fresh lemon juice
1/2 cup grated Parmesan cheese
salt and freshly ground black pepper

Steps:

  • Bring a large pot of salted water to boil. Add pasta and cook according to package directions, until al dente. (see recipe note) Drain, reserving 1 or more cups of the cooking liquid.
  • Meanwhile, heat olive oil in a skillet over medium heat. Add garlic; cook and stir until garlic is tender and very lightly brown (take care not to burn it!). Stir in crushed red pepper. Add pasta and remove from heat; gently toss to coat, adding pasta water if you like to reach your desired consistency.
  • Add parsley and lemon juice and toss again. Season to taste with salt and freshly ground black pepper.
  • Serve topped with grated Parmesan cheese.

Nutrition Facts : Calories 866 kcal, Carbohydrate 90 g, Protein 25 g, Fat 45 g, SaturatedFat 10 g, Cholesterol 22 mg, Sodium 408 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 34 g, ServingSize 1 serving

SPAGHETTI AGLIO OLIO



spaghetti aglio olio image

Authentic spaghetti aglio olio recipe is an ancient recipe that originated from the south of Italy, probably the Campania region. The simplicity of this recipe is undeniably unique, all you need is spaghetti, garlic, chilli and olive oil!

Provided by Daniele

Categories     Main Course     Pasta

Number Of Ingredients 7

500 g Spaghetti pasta
50 ml extra virgin olive oil
20 g parmesan or pecorino cheese
3 each garlic cloves (15 g)
10 g chopped parsley (handful)
1 chopped red chili
Salt and Pepper to taste

Steps:

  • Place a large pan of salted water on the heat, once boiling add the pasta and cook about a minute less then packaging instructions.
  • Meanwhile, pour the extra virgin olive in a large frying pan (skillet), add the finely sliced or chopped garlic and the chopped chilly, place on a gentle heat.
  • When the garlic is golden in colour remove from the heat to avoid burning.
  • Once the spaghetti is cooked, using the tongs, transfer them in the sauce, adding a bit of the cooking water
  • Place back on the heat and steer the pasta for a minute in the sauce, this will emulsify the oil creating a creamier and thicker sauce.
  • Remove from the heat and add the chopped parsley and the grated cheese before serving

AGLIO E OLIO



Aglio E Olio image

Easy, fast, and good. Great for those night when you don't feel like cooking. Garlic-lovers this is for you.

Provided by ubtracey

Categories     One Dish Meal

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb penne (uncooked) or 1 lb rotini pasta (uncooked)
3 teaspoons salt
1/2 cup water
7 tablespoons extra virgin olive oil, divided
4 tablespoons garlic, divided
1 teaspoon dried red pepper flakes
1/4 cup celery leaves
1 tablespoon capers
1/2 small green pepper, chopped
2 teaspoons fresh lemon juice or 1 teaspoon fresh lime juice
1 teaspoon onion powder
1/2 cup parmesan-romano cheese mix
salt and black pepper

Steps:

  • Bring about 5 quarts of water to a boil with 3 teaspoons salt; add in the pasta 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, green peepers, crushed red pepper flakes, celery leaves, capers, onion powder, lemon or lime 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 serve immediately with grated Parmesan cheese.

Nutrition Facts : Calories 674, Fat 28.8, SaturatedFat 5.3, Cholesterol 7.2, Sodium 1989.1, Carbohydrate 94.5, Fiber 13, Sugar 0.7, Protein 13

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

Simple basic spaghetti that can be modified to a variety of different sauces.

Provided by SapphireKT

Time 20m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • In a pot of salted boiling water (1tbsp salt per 1 liter water), cook spaghetti until just shy of al dente (about 1 minute less than the package directs). Reserve pasta cooking water.
  • Meanwhile, in a large saucepan, combine 3 tablespoons oil and garlic. Add pinch of red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
  • Transfer pasta to saucepan along with 2 tbsp pasta water, increase heat to high, and cook, stirring and tossing rapidly, until a creamy, emulsified sauce forms. Remove from heat, add remaining 1 tablespoon olive oil, and stir well to combine. Mix in chopped parsley and serve right away.
  • This pasta dish is easily modified to different sauces. This includes adding chopped bacon during step 2; adding a splash of white wine and clams; adding halved cherry tomatoes, anchovies and basil; adding sliced mushrooms and truffle oil etc.

SPAGHETTI AGLIO E OLIO



Spaghetti Aglio e Olio image

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

3/4 pound thin spaghetti
Kosher salt
1/2 cup extra virgin olive oil
8 garlic cloves (thinly sliced)
1/2 teaspoon red pepper flakes (more to your liking)
1/3 cup grated parmesan (more to your liking)
chopped parsley (for garnish)

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 - EASY JAPANESE-INSPIRED FUSION RECIPE



Spaghetti aglio e olio - easy Japanese-inspired fusion recipe image

A classic spaghetti aglio e olio with a twist with of flavor. Cook with Japanese stock (dashi) and Asian mushrooms, and bonito flakes.

Provided by KP Kwan

Categories     Noodles

Time 40m

Number Of Ingredients 15

200g dried spaghetti
1.5 liter water
1.5 tbsp salt
3 tbsp of olive oil
4 large cloves of garlic, thinly sliced
1 red chili, remove seeds, thinly sliced
1 tsp chili flakes
100g shiitake mushrooms, sliced
150g shimeji mushrooms, cut into two if too long
150g oyster mushrooms, break up into small pieces
1 tsp of salt
1/2 tsp of ground black pepper
1.5 tsp of dashi granules
1 tbsp of scallion rings
1 tbsp of bonito flakes

Steps:

  • Fill a stockpot with about 1.5 liters of water. Bring the water to a boil and add 1.5 tbsp of salt.
  • Plunge the spaghetti into the water. Keep stirring gently in the first minute to prevent it from sticking to the pot.
  • Give it a few stirs every few minutes until it reaches just shy of al dente.
  • Keep about half a cup of pasta water to prepare the sauce later.
  • Pour the spaghetti through a colander, drain.
  • Add the olive oil to a skillet and saute the thinly sliced garlic over low heat until lightly golden.
  • Now remove the garlic from the skillet, add the mushrooms and use the oil to saute the mushrooms until soft.
  • Add the sliced red chilies and chili flakes.
  • Season it with salt and pepper.
  • Dissolve the dashi powder with 4 tbsp of pasta water. Add to the mushrooms.
  • Transfer the drained pasta to the skillet. Stir and toss rapidly.
  • After the pasta is well-coated with the sauce, transfer to the plate.
  • Garnish with scallion rings and bonito flakes. Serve.

Nutrition Facts : Calories 699 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 40 grams fat, Fiber 9 grams fiber, Protein 30 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 7830 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat

PASTA AGLIO E OLIO



Pasta Aglio E Olio image

Make and share this Pasta Aglio E Olio recipe from Food.com.

Provided by Tibz07

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 head garlic (Separated & Peeled)
1 bunch parsley
1/2 cup olive oil
1 teaspoon red pepper flakes
1/2 lemon
1/2 lb dry linguine
1 salt & pepper

Steps:

  • Heavily salt a large pot of water, and bring to a boil then cook pasta to al dente.
  • While the pasta is cooking, slice the garlic cloves thinly, and set aside. Pick the parsley leaves from their stems, and finely chop. Add olive oil to a large frying pan and heat over medium flame until nice and hot and shimmering. Add sliced garlic, stirring constantly, until garlic is barely toasted. Add the red pepper flake and remove from heat. (the garlic will continue cooking to a toasty brown).
  • Drain the pasta and add to the pan with about 1/4 cup reserved pasta cooking water. Add lemon juice and parsley, and toss to combine.
  • Season for salt and pepper, and serve.
  • **EXTRA** - A fancy way to plate is with a carving fork, or anything close to it. From the pan spin the fork or tool to build up a nice amount of pasta on it, and then simply place it on a dish and slide the pasta down and off the fork for a nice and fancy display. (Garnish with parsley & Parmesan cheese for extra points).

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 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.

More about "pasta aglio e olio food"

SPAGHETTI AGLIO E OLIO - SIMPLY DELICIOUS
spaghetti-aglio-e-olio-simply-delicious image
How to make spaghetti aglio e olio. Cook the pasta: Start by bringing a large pot of salted water to a boil. Add spaghetti and cook until the …
From simply-delicious-food.com
4.6/5 (24)
Total Time 25 mins
Category Dinner, Vegetarian
Calories 383 per serving
  • Add the chilli flakes and toast until the garlic starts to turn golden. Add a few tablespoons of the pasta's cooking water and remove from the heat.
  • Once the pasta is cooked, carefully transfer the cooked spaghetti to the pan with the garlic with a pair of tongs. Add a few tablespoons of the pasta cooking water and toss to emulsify.


SPAGHETTI AGLIO E OLIO FROM "CHEF" - INSPIRED THROUGH …
spaghetti-aglio-e-olio-from-chef-inspired-through image
Food in movies, if done right, can inspire us in many ways. It can inspire us to cook a fancy dinner, take a cooking class, or in the case of the …
From inspiredthroughfood.com
5/5 (3)
Estimated Reading Time 3 mins
Servings 2
  • Bring a large pot of water to a boil. Season the water generously with salt and add a bit of oil to keep the pasta from sticking. Boil the pasta until al dente about 9-10 minutes. Reserve 1/4 cup pasta water and strain the pasta.
  • In a pan large enough to hold the pasta, heat the olive oil over medium heat. Once the oil is shimmering, add the garlic.
  • When the garlic begins to turn golden brown on the edges add in the chili flakes and turn off the heat. Carefully add in the parsley and let fry a few seconds. (I like to fry the parsley a little to get a deeper green color)
  • Add in the strained pasta and and stir to combine. Pour in half of the reserved pasta water to start creating more of a sauce. If the pasta is still a little too dry then add the second half.


SPAGHETTI AGLIO, OLIO E PEPERONCINO - GREAT ITALIAN CHEFS
spaghetti-aglio-olio-e-peperoncino-great-italian-chefs image
This classic spaghetti aglio, olio e peperoncino recipe is the ultimate fast food – in the time it takes to cook the pasta you can have the …
From greatitalianchefs.com
Servings 4
Estimated Reading Time 1 min
Category Main


AGLIO E OLIO - YYC FOOD TRUCKS.CA
aglio-e-olio-yyc-food-trucksca image
Aglio e Olio is proud to be Calgary's one and only pasta food truck! We strive to produce high quality products while being environmentally friendly. Our sauces are all homemade, as well as many of our pastas. We use 100% recyclable …
From yycfoodtrucks.ca


FOOD WISHES VIDEO RECIPES: THIS SPAGHETTI AGLIO E OLIO ...
food-wishes-video-recipes-this-spaghetti-aglio-e-olio image
Spaghetti aglio e olio is about as primal a pasta dish as there is. This is easily the most popular spaghetti recipe in Italy, and if you'll pardon the probably-annoying-to-Italians analogy, the comfort food equivalent to our …
From foodwishes.blogspot.com


SPAGHETTI AGLIO E OLIO - FOODOMANIA
Spaghetti Aglio e Olio (Garlic Spaghetti) Prep Time: 10 mins; Cook Time: 2 mins; Total Time: 12 mins; Yield: 1 1 x; Print Recipe. Pin Recipe Description. Spaghetti tossed in a …
From foodomania.com
Reviews 5
Servings 1
Cuisine Italian
Category Pasta
  • Fill a large pot with water & get that to a boil. Once its hot, add the Spaghetti and cook for 8-10 minutes or until it is cooked through. Drain the water out and add the Spaghetti back to the pot. (do not wash the Spaghetti)
  • In a small pan, add garlic, chilli flakes & fresh chilli to cold olive oil. In medium low, let the oil become hot. Keep cooking until the oil is sizzling and garlic turns golden brown.


AGLIO E OLIO PASTA WITH GARLIC, PARSLEY, BLACK PEPPER AND ...
Put pasta directly into the sauce using tongs. Meanwhile, heat oil over low setting in a large skillet. Add garlic and cook very gently just until garlic softens but does not brown, …
From more.ctv.ca
Cuisine Italian
Category Dinner
Servings 4-6
  • Bring a large pot of salted water to a rapid boil. Add pasta and cook to two minutes prior to package instructions, about seven to eight minutes. Put pasta directly into the sauce using tongs.
  • Meanwhile, heat oil over low setting in a large skillet. Add garlic and cook very gently just until garlic softens but does not brown, about two. Add the chili flakes and remove from heat. Towards the end of your pasta’s boiling, ladle out about 1/4 cup of the starchy pasta water right into the garlic mixture. Bring back to high heat.
  • Using your tongs, scoop out the pasta into sauce and continue cooking it over high heat for the last two minutes, until sauce has reduced and pasta is cooked. Sprinkle with lots of parsley and grated cheese and freshly cracked black pepper.


PASTA AGLIO E OLIO RECIPE + VIDEO - ENRILEMOINE
Pasta aglio e olio is one of the most delicious Italian pasta dishes ever. You simmer garlic and peperoncino in olive oil to make it, add al dente spaghetti, vermicelli, or …
From enrilemoine.com
4.7/5 (7)
Category Pastas
Cuisine Italian
Total Time 15 mins
  • Add the olive oil to a saucepan on medium heat and sauté the garlic for about 8-10 minutes, until golden brown. Set aside.
  • When the pasta is done, strain it. To stop the cooking, let some fresh water run on top of the pasta and strain it again.


SPICY SPAGHETTI AGLIO E OLIO - DINNER - A DRIZZLE OF DELICIOUS
Spicy Spaghetti Aglio e Olio, a slight twist on the traditional Italian dish. Pasta tossed in a spicy garlic olive oil. ... parmesan, parsley, pasta, red pepper flakes, Spaghetti …
From adrizzleofdelicious.com
Servings 5
Estimated Reading Time 3 mins
Category Dinner, Lunch


SPAGHETTI AGLIO OLIO E PEPERONCINO - ITALIAN KITCHEN ...
Spaghetti Aglio Olio e Peperoncino (Spaghetti with Garlic, Olive oil and Chili Spaghetti) is a bold and flavorsome traditional Italian dish. Originating in Campania, this iconic pasta is the classic example of cucina povera, making the most of simple ingredients.
From italiankitchenconfessions.com
5/5 (2)
Total Time 20 mins
Category Main Course, Pasta
Calories 445 per serving


HOW TO MAKE THE PASTA AGLIO E OLIO FROM "CHEF" | FOOD & …
CHEF’s Pasta Aglio e Olio (with Garlic and Oil) 1. Bring a large pot of salted water to boil and add the spaghetti, cooking until al dente, 8 …
From foodandwine.com
Estimated Reading Time 2 mins


SPEGHETTI AGLIO E OLIO - BLOGTASTIC FOOD
Spaghetti Aglio e Olio: Add 4L of water to a pot, then season the water with 2½ teaspoons of salt. Bring the water to a boil. Add the spaghetti and cook for 8 minutes stirring occasionally. When the pasta is almost ready to drain, use a cup to scoop out some of the pasta water. Drain the pasta into a colander.
From blogtasticfood.com
5/5 (5)
Total Time 30 mins
Category Main Course
Calories 423 per serving


SPAGHETTI AGLIO E OLIO ( SPAGHETTI WITH GARLIC AND OLIVE ...
Spaghetti Aglio e Olio, or pasta with garlic and olive oil, is a classic and delicious Italian dish that is made with pasta, garlic, olive oil, red pepper flakes and Parmesan. It takes no time at all to whip up and it can easily be made with just staples in your fridge and pantry.
From keepingitsimpleblog.com
Ratings 1
Category Main Course
Cuisine Italian
Total Time 30 mins


SPAGHETTI AGLIO E OLIO RECIPE : SBS FOOD
For the pangrattato, heat a frying pan to medium-high heat. Add in olive oil, and once the oil is hot, add in the garlic and breadcrumbs and fry until golden.
From sbs.com.au
3.6/5 (25)
Servings 4
Cuisine Italian
Category Dinner


AGLIO E OLIO - FOOD TRUCKS - CALGARY, AB - RESTAURANT ...
Business Owner. Aglio e Olio is proud to be Calgary's one and only pasta food truck! We strive to produce high quality. products while being environmentally friendly. Our sauces are all homemade, as well as many of our. pastas. We use 100% recyclable containers, napkins and utensils.…. Phone number. (403) 616-3560.
From yelp.ca
2.5/5 (3)
Sat Closed
Cuisine Italian
Sun Closed


NIGEL SLATER'S CLASSIC SPAGHETTINI AGLIO E OLIO | FOOD ...
The simplest and most basic of all pasta suppers, spaghettini aglio e olio is made from ingredients most of us have in the cupboard. It's an emergency supper that is …
From theguardian.com
Estimated Reading Time 2 mins


RECIPE OF GORDON RAMSAY SPAGHETTI AGLIO E OLIO | THE KING MENU
Spaghetti Aglio e Olio is a simple Italian dish of garlic, olive oil, parsley, and Parmigiano-Reggiano cheese tossed with cooked pasta. 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. Spaghetti aglio e olio is a traditional Italian pasta dish from …
From kingmenu.netlify.app
4.4/5
Category Dinner
Cuisine American
Calories 174 per serving


BEST SPAGHETTI AGLIO E OLIO RECIPES | FOOD NETWORK CANADA
Spaghetti Aglio E Olio. by Christine Cushing. December 18, 2002. 2.7 (53 ratings) Rate this recipe YIELDS. 4 servings. This fresh simple dish contains very few ingredients so it’s particularly important that the garlic doesn’t brown in the pan, which would cause the entire dish to taste bitter. Yield is 4 servings. ADVERTISEMENT. Ingredients. ½. lb(s) spaghetti. ⅓. cup …
From foodnetwork.ca
2.7/5 (53)
Category Dinner,Italian,Lunch,Main,Pasta
Servings 4


PASTA AGLIO E OLIO WITH TUNA AND OLIVES - KITCHEN FRAU ...
Pasta Aglio e Olio with Tuna and Olives. Set a large pot of lightly salted water on to boil for the pasta (I use 1 teaspoon salt in 3 quarts/3 litres of water). When it boils, add the pasta and cook it for 1 minute less than the package says for al dente (still slightly firm) pasta. While the water is heating and pasta is cooking, heat 1/3 cup ...
From kitchenfrau.com
Estimated Reading Time 8 mins


SPAGHETTI AGLIO E OLIO: CALORIES, NUTRITION FACTS ...
spaghetti aglio e olio (200 g) contain(s) 0 grams of sugar, 7 gram(s) of protein, 19 gram(s) of fat, 3 gram(s) of fiber and 31 gram(s) of carbohydrate. There are 326.2kcal in (200 g) which can be burnt by a 40 minute(s) of Jogging, 47 minute(s) of Cycling, 52 minute(s) of Swimming, 58 minute(s) of Walking, 68 minute(s) of Shopping, 70 minute(s) of Yoga or 112 …
From calorie-charts.info
5/5 (1)


WHAT TO SERVE WITH PASTA AGLIO E OLIO – 17 SIDE DISHES ...
It’s a great way to serve pasta dishes because it’s easy to prepare and serves a large amount of food. As for the ingredients, pasta Aglio e Olio often has a base of olive oil mixed with the garlic and other herbs. In addition to pasta Aglio e Olio, the dish is also common in Italian cuisines like in pasta Bolognese. There are several ways to enjoy pasta Aglio e …
From happymuncher.com
Cuisine Italian
Total Time 20 mins
Category Side Dish
Calories 275 per serving


SPAGHETTI AGLIO E OLIO CREMOSI CON CRUMBLE DI PANE
Gli spaghetti aglio e olio sono un piatto di umili origini, comparso per la prima volta sulle tavole campane, molto tempo fa. In alcuni scritti di cucina dell’800, si trovano i “ vermicelli aglio e uoglie ”, il nome del piatto così com’è nato a Napoli, e come lo riporta la “Cucina Teorico Pratica” di Ippolito Cavalcanti , pubblicato nel 1837.
From giallozafferano.it


SPAGHETTI AGLIO E OLIO | CANADIAN LIVING
In large saucepan of boiling salted water, cook spaghetti until al dente, 8 to 10 minutes. Reserving 1/2 cup of cooking liquid, drain pasta. Meanwhile, in large deep skillet, heat 2 tbsp of the oil over medium heat. Add bread crumbs; season with salt and pepper. Cook, stirring, until bread crumbs are golden brown, about 5 minutes.
From canadianliving.com


RESEP SPAGHETTI AGLIO E OLIO SELEZAT RESTORAN
Tak bisa dimungkiri, spagehetti aglio e olio menjadi primadona di restoran. Bukan tanpa alasan, rasanya yang gurih dengan hint rasa pedas dianggap cocok dengan lidah sebagian besar masyarakat Indonesia.. Kabar baiknya, kamu gak perlu bertandang ke restoran untuk mencicipi spaghetti aglio e olio yang lezat ini. Cukup menggunakan bahan-bahan sederhana …
From idntimes.com


SPAGHETTI AGLIO E OLIO | TRADITIONAL PASTA FROM LAZIO, ITALY
WHERE TO EAT The best Spaghetti aglio e olio in the world (according to food experts) Near me; In the world; In Lazio; Search location. Recommend a restaurant with good Spaghetti aglio e olio. 1. Armando al Pantheon. Rome, Italy. Salita dè Crescenzi 31. Recommended by Katie Parla and 3 other food critics. "Claudio gently cooks garlic in olive oil, …
From tasteatlas.com


WHAT TO SERVE WITH AGLIO E OLIO? 7 BEST SIDE DISHES ...
When you’re having spaghetti Aglio e olio, side dishes will help provide the missing tastes that your pasta might lack. Since Aglio e olio has a relatively mild taste, you need something strong to satisfy your food cravings. Side dishes come in handy in delivering these missing flavors. No doubt, you can completely consume Aglio e olio on its ...
From americasrestaurant.com


SPAGHETTI AGLIO E OLIO - VEGAANO FOOD
Spaghetti Aglio e Olio is Italian for spaghetti with garlic and oil. It's traditional Southern Italian food. Requiring only the most basic ingredients you could probably make this recipe right now! I am adding optional ingredients below for those who want to tweak the recipe. This recipe can be easily made gluten free by using gluten free spaghetti. It's also naturally …
From vegaanofood.com


PASTA AGLIO E OLIO GETS A PLUS ONE - NYTIMES.COM
Pasta Aglio e Olio Gets a Plus One. Adding fried pepperoni to a classic recipe with garlic and olive oil gives it a bacon-like brawniness and …
From nytimes.com


SPAGHETTI AGLIO OLIO - ITALIAN COOK CHEF JOHN FROM FOOD ...
Food Wishes * Spaghetti Aglio Olio is made by lightly sauteeing minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Spaghetti agli’ olio con pepperoncini Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some …
From everybodylovesitalian.com


FOODELICIOUS: SPAGHETTI AGLIO E OLIO OR PASTA WITH GARLIC ...
My family loves the Aglio-e-Olio which is a classic Italian Pasta preparation and literally translates to Pasta in garlic and oil. Authentically made using spaghetti, it has the simplest of flavours and is so quick to make. Although many would say it’s the easiest preparation to make, and I agree on the easy bit, yet I find there are so many nuances in the preparation …
From cookingoodfood.com


[HOMEMADE] PASTA AGLIO E OLIO : FOOD - REDDIT
Don't forget the salt, pepper, lemon, and ~1/2 cup of pasta water. level 2. Op · 1 yr. ago. Yes. More technique than anything. Packs a lot of flavor for being so simple! Continue this thread. level 1. Op · 1 yr. ago.
From reddit.com


Related Search