Broccoli Aglio Olio With Garlic And Olive Oil Recipes

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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 | SPAGHETTI AGLIO E OLI RECIPE



Aglio e Olio | Spaghetti Aglio e Oli Recipe image

Spaghetti Aglio e olio is a simple pasta dish made using olive oil, garlic, red chilli flakes and parsley. Easy 10 minute pasta dish.

Provided by Aarthi

Categories     Main Course

Time 10m

Number Of Ingredients 7

Spaghetti - 250 gms
Olive Oil - 6 tblspn
Garlic - 6 fat cloves chopped finely
Red Chilli Flakes - 1 tsp
Coriander leaves/ Cilantro - 3 tblspn finely chopped
Salt to taste
Water - to cook pasta

Steps:

  • Bring water to a boil and add salt to it.
  • Now add in the pasta and cook till al dente or as per package instructions. Set aside.
  • Now heat olive oil in a pan and add garlic immediately, so that garlic flavours the oil.
  • When garlic turn light golden. Add chilli flakes and mix well.
  • Now add in coriander leaves and switch off the flame.
  • Add the pasta in and toss well.
  • Serve immediately.

BROCCOLI AGLIO OLIO (WITH GARLIC AND OLIVE OIL)



Broccoli Aglio Olio (With Garlic and Olive Oil) image

Simple and delicious. A true Italian staple for any dinner. This recipe is just about the ONLY way my mother and grandmother cooked their vegetables!

Provided by Kozmic Blues

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb broccoli floret
1 -2 tablespoon extra virgin olive oil
2 -4 garlic cloves, sliced thin
1/4-1/2 teaspoon crushed red pepper flakes, to taste
salt & freshly ground black pepper

Steps:

  • Steam broccoli over a pot of boiling water, or in a veggie steamer, for about 5 minutes.
  • Feel free to steam more or less, depending on how your family likes their veggies cooked.
  • Keep in mind that you will also be sautéing the broccoli in the next step.
  • In a large saute pan, heat olive oil over medium heat.
  • Add the garlic and saute for about 45 seconds to impart its flavors into the oil.
  • Before the garlic begins to brown, add the red pepper flakes and broccoli to the pan and cook for another 5 minutes, or until cooked to your liking.
  • Season with salt and pepper and serve.

Nutrition Facts : Calories 64, Fat 3.8, SaturatedFat 0.5, Sodium 31, Carbohydrate 6.5, Fiber 0.1, Protein 3.5

PASTA AGLIO E OLIO WITH BROCCOLI



Pasta Aglio e Olio with Broccoli image

This is a quick Italian specialty pasta dinner that is made with garlic and oil sauce called aglio. We sometimes add different vegetables to it just about every time depending on what we have. Today is penne pasta with the addition of broccoli made in less than 30 minutes!

Provided by Claudia Lamascolo

Categories     Italian pasta, 30 minute meals, easy meals, meatless meals

Time 30m

Yield 6

Number Of Ingredients 12

1 pound of any pasta of choice (I used Penne Pasta Spaghetti is used for an original version)
1 1/2 cups reserved pasta water kept warm
1/3 cup good grade extra virgin olive oil
1 head steamed broccoli, Chinese broccoli,( sauteed in garlic broccoli rabe) or broccolini drain off any water
8 garlic cloves, cut into thin slivers
1/2 teaspoon crushed red pepper flakes or more to taste
1/2 cup finely minced fresh parsley
3 tablespoons butter
1 cup freshly grated Pecorino Romano cheese, plus extra for serving
salt and pepper to taste
1/2 cup Italian flavored bread crumb toasted with 1 tablespoon butter
Optional: diced tomatoes, sauteed spinach, artichoke hearts, roasted peppers, sauteed sliced Italian hot sausage, grilled shrimp, cubed cooked boneless chicken breast, steak sliced thin cooked, cooked sliced seasoned salmon, hot ham, sauteed seasoned cubed veal

Steps:

  • Cook pasta of choice to package instructions, in saltwater, reserving some of the pasta water.
  • In a large frying pan big enough to hold the pound of pasta, add the oil, butter, and saute garlic for around 2 minutes.
  • Add the steamed broccoli to coat with oil and garlic mixture along with red pepper flakes.
  • Next stir in the reserved pasta water or wine whatever you prefer.
  • Sprinkle with some salt and pepper to taste then stir in cheese and parsley.
  • Cooking for 30 seconds.
  • If using meats or seafood or any other vegetables fold them in.
  • In a separate frying pan toast the bread crumbs in 1 tablespoon of butter or olive oil until golden around 2 minutes.
  • Sprinkle on top of the pasta.
  • Serve immediately garnished with more grated cheese.
  • Notes: If using freshly diced tomatoes just toss in at the end to heat for 30 seconds.
  • Sauteed spinach can be added same time as the broccoli in this recipe.

Nutrition Facts :

BROCCOLI RABE AND CHICKEN AGLIO OLIO (WITH OIL AND GARLIC)



Broccoli Rabe and Chicken Aglio Olio (With Oil and Garlic) image

Aglio Olio is a basic, quick pasta dish. You can use leftover chicken and veggies or cook as you go which will determine your prep time.

Provided by Antifreesz

Categories     Vegetable

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb pasta, angel hair
1 bunch broccoli rabe, blanched & sauted with
oil, and
garlic
1 cup chicken stock
4 garlic cloves, chopped 2 for sauting broccoli rabe and 2 for sauce (to taste)
1/4 cup olive oil, plus
3 tablespoons olive oil, for broccoli rabe saute and 1/4 for sauce
2 -3 cooked chicken breasts, and cubed
fresh grated cheese, your favorite

Steps:

  • While the pasta (Angel Hair takes about 4 minutes) is cooking start aglio olio.
  • In a heavy saucepan with a med/low flame, add 1/4 cup of oil and garlic.
  • Lightly sauté garlic do not let the garlic get dark brown.
  • Add chicken stock and stir.
  • Add chicken.
  • Add Broccoli Rabe.
  • Do not drain pasta; use tongs to "pull" pasta out of pot and put in to pan with chicken and broccoli rabe.
  • Toss and serve with fresh grated cheese.

Nutrition Facts : Calories 754.4, Fat 29.9, SaturatedFat 4.8, Cholesterol 43, Sodium 127.3, Carbohydrate 88.2, Fiber 3.7, Sugar 3, Protein 31.2

PASTA AGLIO OLIO WITH BROCCOLI RABE



Pasta Aglio Olio with Broccoli Rabe image

If you'd like the perfect light meal for dinner, try my Pasta Aglio Olio with Broccoli Rabe. It also makes a great side dish!

Provided by Chef Dennis Littley

Categories     Entree

Time 25m

Number Of Ingredients 9

½ lb cooked pasta
1 head broccoli rabe
3-4 tablespoons extra virgin olive oil
2 cloves garlic (finely minced)
1 pinch of crushed red pepper flakes
sea salt (to taste)
black pepper (to taste)
1 teaspoon Italian parsley (finely chopped)
4 tablespoons grated romano cheese (or more depending upon your taste)

Steps:

  • Cook pasta per instructions on box, set aside until needed
  • Wash and clean broccoli rabe, removing most of the stem
  • In a large saute pan place broccoli rabe in the pan with about a cup of water over high heat, as the water begins to boil reduce to simmer and allow water to cook off.
  • This process will take about 10 minutes or until the stems of the broccoli rabe are fairly tender. When ready remove from the heat and take the broccoli rabe out of the pan until needed.*if all the water cooks off and broccoli rabe is still not tender add additional water and continue cooking
  • Add 3 tablespoons of olive oil into the hot pan along with the chopped garlic and saute over low heat until garlic just begins to get fragrant.
  • Add the broccoli rabe back into the pan with a pinch of red pepper flakes. Mix together with the aioli sauce.
  • Add the cooked pasta to the pan, season with sea salt, black pepper, most of the chopped parsley(reserve some for serving) and half of the grated Romano cheese (save the rest for serving).
  • If the pasta is dry add more olive oil or some of the pasta water to the dish.
  • Place the pasta into serving bowls and top with grated Romano cheese, black pepper and a sprinkle of chopped Italian parsely.*If you would like a little extra heat, add a few more red pepper flakes.
  • Serve with crusty bread and enjoy!

Nutrition Facts : Calories 408 kcal, Carbohydrate 36 g, Protein 10 g, Fat 25 g, SaturatedFat 5 g, Cholesterol 10 mg, Sodium 122 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 19 g, ServingSize 1 serving

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 AND BROCCOLI AGLIO OLIO



Spaghetti and Broccoli Aglio Olio image

Provided by Jeff Mauro, host of Sandwich King

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

1 large bunch broccoli, cut into about 4 cups florets and 1 cup thinly sliced stems from close to the base
Kosher salt
Ice
1 pound spaghetti
1/2 cup extra-virgin olive oil
2 teaspoon red pepper flakes
6 cloves garlic, minced
Juice of 1/2 lemon
1 cup freshly grated Parmigiano-Reggiano

Steps:

  • Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry.
  • Add the spaghetti in the same pot of water. Cook until al dente, about 8 minutes.
  • Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant, about 8 minutes. Add the florets, toss to coat and warm through.
  • Drain the pasta in a colander set in the sink, and add the pasta to the skillet. Increase the heat to medium-high. Toss the ingredients and adjust the seasoning if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice over the top and sprinkle with the Parmigiano-Reggiano. Serve.

SPAGHETTI AGLIO OLIO WITH OLIVES,PEPERONI,BROCCOLI



Spaghetti Aglio Olio with olives,peperoni,broccoli image

Spaghetti with garlic and olive oil has always been one of my favorites.With the addition of pepperoni and broccoli and olives it becomes like an italian white pizza or calzone only without the dough! It's quick, easy and delicious.

Provided by Sandra McGrath

Categories     Pasta

Time 30m

Number Of Ingredients 9

1 lb spaghetti
1 bunch broccoli florets, fresh or frozen
1 can(s) black olives (cut coarsely)
4 clove garlic,crushed
1/2 c olive oil
1 stick pepperoni, sliced
1 c chicken broth (or save the pasta water)
salt and pepper to taste
parmesan cheese for topping

Steps:

  • 1. Boil pasta as directed and drain, saving about a cup of pasta liquid if not using chicken broth.
  • 2. In a nonstick pan, saute broccoli in 1/4 cup olive oil with crushed garlic.After about 5 minutes add small black olives and sliced pepperoni.Cook another 5 minutes checking for doneness of broccoli.
  • 3. In a casserole dish, add pasta with broccoli mixture, the rest of the olive oil,some broth from the pasta or pasta water to moisten and salt and pepper to taste. Top with parmesan cheese and it's ready.

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