Aglio E Olio With Peas And Prosciutto Recipes

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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

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

AGLIO E OLIO WITH PEAS AND PROSCIUTTO



Aglio E Olio with Peas and Prosciutto image

Provided by Giada De Laurentiis

Time 25m

Yield 6

Number Of Ingredients 8

Kosher salt
1/2 cup olive oil (plus more for serving, optional)
4 ounces thinly sliced prosciutto (cut across into 1/4-inch slices)
6 cloves garlic (smashed and peeled)
1 1/2 cups frozen peas (thawed)
3/4 teaspoon crushed red pepper flakes
1 pound fusilli lunghi or cavatappi pasta
2 cups freshly grated Parmigiano-Reggiano (plus more for serving)

Steps:

  • This recipe originated on Giada In Italy: Episode: Flavors of Capri.
  • Bring a large pot of salted water to a boil.
  • Heat a large skillet over medium-high heat. Add the oil and heat. Add the chopped prosciutto and cook, stirring constantly, until crispy and deep golden brown, about 4 minutes. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Reduce the heat to low. Add the garlic to the oil and cook, stirring often, until lightly golden, about 3 minutes. Add the peas, pepper flakes and 1/8 teaspoon salt and turn off the heat.
  • Add the pasta to the boiling salted water and cook for 2 minutes less than package directions, about 9 minutes.
  • Return the skillet with the garlic oil to medium heat. Using tongs, remove the pasta from the water and add directly to the skillet with the oil. Sprinkle the bare pasta with 1 cup Parmigiano-Reggiano. Add 1/2 cup pasta water and toss well to coat the pasta and form a creamy sauce. Add the remaining 1 cup Parmigiano-Reggiano and up to 1/2 cup more pasta water to maintain a creamy sauce. Serve sprinkled with the crispy prosciutto, more Parmigiano-Reggiano and another drizzle of olive oil, if desired.

Nutrition Facts : ServingSize 6

AGLIO E OLIO WITH CRISPY PROSCIUTTO



Aglio e Olio with Crispy Prosciutto image

Provided by Giada De Laurentiis

Time 23m

Yield 6

Number Of Ingredients 7

1/2 cup olive oil
4 ounces thinly sliced prosciutto (cut into 1/4 inch slices)
6 cloves garlic (smashed and peeled)
3/4 teaspoon red pepper flakes
1/8 teaspoon kosher salt (plus more for the pasta water)
1 pound spaghetti pasta
2 cups freshly grated parmigiano reggiano (plus more for serving)

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat a large skillet over medium high heat. Add the oil and heat. Add the chopped prosciutto and cook, stirring constantly, until crispy and deep golden brown, about 4 minutes. Using a slotted spoon, remove the prosciutto to a paper towel lined plate. Reduce the heat to low. Add the garlic to the oil and cook, stirring often until lightly golden, about 3 minutes. Add the pepper flakes and turn off the heat.
  • Add the pasta to the boiling salted water and cook for 2 minutes less than package directions, about 9 minutes.
  • Return the skillet with the garlic oil to medium heat. Using tongs, remove the pasta from the water and add directly to the pan with the oil. Sprinkle the bare pasta with 1 cup of the parmesan cheese. Add 1/2 cup of the pasta water and toss well to coat the pasta and form a creamy sauce. Add the remaining cup of cheese and up to 1/2 cup more of pasta water to maintain a creamy sauce. Serve sprinkled with the crispy prosciutto, more parmesan and another drizzle of olive oil if desired.

Nutrition Facts : ServingSize 6

AGLIO E OLIO WITH PEAS AND PROSCIUTTO



Aglio e Olio with Peas and Prosciutto image

Provided by Giada De Laurentiis

Time 25m

Yield 6 servings

Number Of Ingredients 8

Kosher salt
1/2 cup olive oil, plus more for serving, optional
4 ounces thinly sliced prosciutto, cut across into 1/4-inch slices
6 cloves garlic, smashed and peeled
1 1/2 cups frozen peas, thawed
3/4 teaspoon crushed red pepper flakes
1 pound fusilli lunghi or cavatappi pasta
2 cups freshly grated Parmigiano-Reggiano, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat a large skillet over medium-high heat. Add the oil and heat. Add the chopped prosciutto and cook, stirring constantly, until crispy and deep golden brown, about 4 minutes. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Reduce the heat to low. Add the garlic to the oil and cook, stirring often, until lightly golden, about 3 minutes. Add the peas, pepper flakes and 1/8 teaspoon salt and turn off the heat.
  • Add the pasta to the boiling salted water and cook for 2 minutes less than package directions, about 9 minutes.
  • Return the skillet with the garlic oil to medium heat. Using tongs, remove the pasta from the water and add directly to the skillet with the oil. Sprinkle the bare pasta with 1 cup Parmigiano-Reggiano. Add 1/2 cup pasta water and toss well to coat the pasta and form a creamy sauce. Add the remaining 1 cup Parmigiano-Reggiano and up to 1/2 cup more pasta water to maintain a creamy sauce. Serve sprinkled with the crispy prosciutto, more Parmigiano-Reggiano and another drizzle of olive oil, if desired.

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