Easy Garlic And Olive Bows Recipes

PASTA WITH TOMATO AND GARLIC RECIPE

Steps:

• Heat the olive oil over medium-low heat in a large frying pan
• When heated add the garlic and simmer over low heat for 3 minutes making sure not to burn the garlic
• Add in the tomatoes and stir to coat the tomatoes with the olive oil
• Meanwhile, cook the pasta
• When pasta is done transfer to the tomato mixture (plus a little of the pasta water) in the frying pan and give a good stir
• Serve and top with grated Italian Romano or Parmesan Cheese

HOT BUTTERED GARLIC NOODLES

Steps:

• Heat Olive oil in medium skillet over medium heat.
• Add garlic, cook 2-3 minutes.
• Add 1/2 stick of butter, melt completely.
• Add noodles and toss with salt and pepper to taste.
• (You may want to add more butter according to your preferences!

GARLIC AND OLIVE OIL

Steps:

• In a blender or food processor, blend the olive oil, lemon juice, sugar, garlic and mustard until smooth. Toss with fresh greens or vegetables.

SIMPLE GARLIC PASTA

Steps:

• Boil water, add pasta to cook.
• Pour olive oil into a heated pan.
• When oil is hot, add chopped garlic and sauté.
• When pasta is finished, drain and pour into a large bowl. Add olive oil and garlic, and toss until pasta is coated.
• Tear basil leaves into small pieces and sprinkle over pasta; mix.
• Grate cheese over top.
• Salt and pepper to taste.

BOW-TIES WITH PARSLEY GARLIC BUTTER SAUCE

Steps:

• Boil pasta and drain reserving about 1 cup of pasta water.
• In a large skillet brown garlic in butter and olive oil.
• Once the garlic is softened toss it in with the bow-ties.
• Sprinkle in parsley and salt, add in pasta water until all pasta is dressed.

EASY GARLIC AND OLIVE BOWS

Steps:

• Preheat the oven to 450 degrees F.
• On a lightly floured work surface, roll out the pizza dough until it is about 1/4-inch thick and roughly a 14 by 13-inch rectangle. Sprinkle 1/2 of the dough surface with all of the olives, 1/2 of the garlic, 2 tablespoons of the grated cheese, and a pinch of salt. Fold the dough over enclosing the toppings and roll to seal and flatten, forming a 14 by 6-inch rectangle. Dust lightly with flour and fold in half again. Set aside and allow it to rest for 10 minutes.
• Meanwhile, in a small saucepan over medium heat add the olive oil, remaining garlic, and a pinch of salt. Heat until the salt is dissolved, the garlic is tender, and the pot is fragrant, about 5 minutes. Reserve the oil mixture for brushing.
• Once the dough is rested, unfold it and roll it out to 1/4-inch thickness and 14 by 6-inches wide. Using a sharp knife or pizza cutter, trim the edges, then cut it into 6 by 3/4-inch strips. You should end up with 12 to 14 strips. Tie each strip into a flat knot and arrange them on a parchment lined baking sheet.
• Brush with the garlic-flavored olive oil, and put the pan in the oven. Bake until the bows are golden brown and cooked through, about 10 to 12 minutes. Remove from the oven, brush once more with garlic olive oil, and sprinkle with the remaining tablespoon of grated cheese. Serve warm.