Easy Healthier Aglio Olio Recipes

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.

SHRIMP SPAGHETTI AGLIO OLIO

Steps:

• Boil spaghetti in salted water as per package instructions until al dente. Reserve 1/4 cup pasta water.
• Heat olive oil in a pan and add garlic. Saute the garlic on a low flame till fragrant. Add chilli flakes and add the shrimp. Cook the shrimp for 3-4 minutes. Add pasta water to the pan and bring to a boil.
• When the pasta water has reduced a little and thickened into a sauce (about 2 minutes), add the drained pasta and toss in the sauce. Add the parsley and parmesan and mix everything. Serve immediately.

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 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.

15-MINUTE SPAGHETTI AGLIO E OLIO

Steps:

• Cook Pasta: Bring a large pot of generously salted water to boil. Cook pasta according to package instructions for al dente. Drain pasta in colander. Transfer pasta back into the empty pot and toss with 3 TB olive oil; cover and set aside.
• Sauté: While spaghetti is cooking, heat 1 TB olive oil in large skillet until oil is hot. Add garlic and onion, stirring until aromatic and browned, 2-3 minutes.
• Combine: Add garlic mixture to the pot of cooked spaghetti and stir to combine well. Add broth to loosen pasta as needed. Add parsley and parmesan cheese, tossing until well coated. Add kosher salt and freshly ground black pepper to taste.
• Garnish and Serve: Sprinkle with desired amount of red pepper flakes and serve with fresh lemon wedges/extra parmesan cheese.

A SIMPLE, DELICIOUS PASTA AGLIO E OLIO (WITH GARLIC AND OIL)

Steps:

• Cook pasta according to package directions for al dente, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid.
• While pasta cooks, heat walnut oil in a large skillet over medium-high. Add garlic and cook, stirring often, until golden, 3 to 4 minutes. Stir in parsley; remove from heat. Let oil mixture cool 2 minutes.
• Add 1/2 cup reserved cooking liquid to oil mixture, and return to medium-high heat. Cook until sauce has reduced by half, about 5 minutes. Stir in cooked pasta. Add 1/4 cup reserved cooking liquid and cook, stirring constantly, until sauce has thickened, about 2 minutes. Stir in remaining 1/4 cup cooking liquid as needed to reach desired consistency. Season with salt; if desired, top with cheese and black pepper. Serve immediately.

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.

AGLIO OLIO

Steps:

• Cook the pasta in lightly salted water with a touch of oil according to the instruction on the package. Drain and set aside.
• Saute the garlic with half of the olive oil under medium heat, add mushrooms with a pinch of salt. Fry mushrooms until fragrant and add in ham. Lower heat and pour in the remaining olive oil and stir well.
• Lastly add in pasta, broccoli, cherry tomatoes and toss well with mushroom mixtures. Add salt and black pepper to taste and serve immediately.

EASY HEALTHIER AGLIO OLIO

Steps:

• Toss your garlic, onion, chili, parsley, lemon juice and black peppercorns in a food processor and pulse until everything is chopped up.
• Add olive oil into a heated wok. Add your garlic mixture and stir until the garlic is golden brown and fragrant.
• Add pasta and mix thoroughly.
• Add your reserved pasta water and mix thoroughly.
• Add salt, to taste. Mix thoroughly.
• Serve with grated cheese and a lashing of Tabasco sauce, if desired.

PASTA AGLIO E OLIO

Steps:

• Bring a large pot of salted water to the boil and cook the spaghetti according to package directions.
• In the meanwhile, add the garlic and oil to a skillet and cook over medium heat until golden brown, stirring occasionally. Add the red pepper flakes and cook for 1-2 minutes more.
• Drain the pasta and place it back to the pot, add the oil mixture and the parsley. Toss until the pasta is evenly coated. Add more oil or some cooking water if the pasta is too dry for you.
• Serve immediately or keep leftovers in an airtight container in the fridge for 3-4 days.