Aglioeolio Recipes

SPAGHETTI AGLIO E OLIO

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.

PASTA AGLIO, OLIO E PEPERONCINO

Steps:

• Put a pot of salted water on to boil. Remove the stems of the peperoncini, halve them lengthwise, then slice them into 1/4-inch lengths. Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes. Add the parsley to the pan, and turn off the heat.
• Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle. Drain, and reserve 1 cup of the cooking liquid.
• When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.

SPAGHETTI AGLIO E OLIO

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside. Heat remaining 4 tablespoons olive oil in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until garlic is golden, about 2-3 minutes. Add pasta, 3/4 cup Parmesan and 1/2 cup reserved pasta water. Cook, stirring constantly, and add remaining water as needed, 1 tablespoon at a time, until cheese has melted and desired consistency is reached. Serve immediately with breadcrumbs, garnished with remaining Parmesan and parsley, if desired.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a pot of water to boil. Cook the spaghetti according to the package instructions. Drain and set aside. Save 3 tablespoons of the pasta water.
• Heat a skillet on medium heat and add the olive oil. Add the garlic and saute for 30 seconds, add the shrimp, chili flakes and salt. Cook the shrimp until both sides turn white, then add the spaghetti and water into the skillet. Stir to combine well.
• Add the parsley into the skillet, stir to distribute well. Turn off the heat and add the Parmesan cheese. Dish out and serve immediately.

SPAGHETTI AGLIO E OLIO RECIPE

Steps:

• Cook spaghetti in a large pot with salted boiling water, stirring occasionally until cooked al dente. Follow the cooking time on the package, usually 8 to 12 minutes.
• cut the two cloves of garlic in half, remove the core inside them to make the garlic more digestible and cut them into fine slices.
• take the red hot chilli peppers and cut them into fine slices
• in a pan heat 6 tablespoons of extra virgin olive oil, add the garlic and fry it for about 2 minutes, making sure it does not burn (burnt garlic gives the dish a bitter and very strong taste). Add the red hot pepper and sauté for about 3 minutes.
• Drain spaghetti al dente. Transfer them to the pan with the garlic and red pepper and sauté them over high heat to let them flavor. Serve spaghetti aglio e olio really hot with a sprinkling of finely chopped fresh parsley.

SPAGHETTI AGLIO E OLIO

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.

AGLIO E OLIO RECIPE

Steps:

• Bring a large pot of liberally salted water to a boil. Add the pasta and cook until al dente and strain the pasta.
• Meanwhile, heat the extra-virgin olive oil over medium heat in a saute pan large enough to hold the pasta. Add the garlic, red pepper flakes and salt. Cook until the garlic just begins to turn golden brown.
• Add the pasta to the saute pan and toss until well coated.
• Transfer the pasta to warm serving plates, garnish with the chopped parsley and serve with grated parmigiano-reggiano or pecorino-romano cheese on the side.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large stockpot of generously-salted water to a boil. Add spaghetti and cook until nearly al dente (like, just one minute shy of being done).
• Meanwhile, about 3 minutes after you add the pasta to the boiling water, heat the olive oil in a large sauté pan over medium heat. Add the sliced garlic and crushed red pepper flakes and sauté for 3 to 5 minutes, or until it is lightly golden. (It's very important that the garlic not burn. So if the pasta is not ready to go by the time the garlic is lightly golden, remove the sauté pan from the heat until the pasta is ready.)
• As soon as the pasta is ready to go, use tongs to transfer the pasta to the sauté pan, along with 1/2 cup of the hot starchy pasta water. Toss the pasta continuously until it is evenly coated in the garlic sauce. If the sauce looks a bit too dry, add in another 1/4 cup of the starchy pasta water.
• Give the pasta a quick taste add an extra pinch of salt and/or crushed red pepper flakes if needed.
• Serve immediately while it's nice and hot, garnished with any toppings that sound good.

PASTA AGLIO E OLIO {PASTA WITH GARLIC AND OIL}

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.

SPAGHETTI AGLIO OLIO

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

SPAGHETTI AGLIO, OLIO E PEPERONCINO

Steps:

• Bring a large pot of water to a boil.
• Once water is boiling add salt to taste and cook spaghetti 'al dente'.While you're waiting, start preparing the sauce.
• Peel garlic clove(s), split it in half and discard the green part that is in the middle. Chop the rest of the clove.If you're using whole (fresh or dried) chili pepper, slice it lengthwise, remove the seeds and discard the stem. Chop peperoncino coarsely.
• Put oil, garlic and fresh peperoncino or dried chili flakes in a skillet pan, start heating over low heat.Let them fry for about two minutes then add a little bit of parsley.
• Once spaghetti are cooked, move them to the skillet along with a small ladle of so of pasta cooking water. Pasta should not float in the water, add just enough to let pasta absorb a little bit of it. Toss everything in the pan for a minutes or so. Add the remaining chopped parsley and give it another nice toss before serving.

SPAGHETTI AGLIO E OLIO

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

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.

SPAGHETTI AGLIO E OLIO

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.