Pasta Ole Recipes

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PASTA E OLIO



Pasta e Olio image

This is a quick recipe. Good, too! The main ingredients are oil and butter,the garlic and crushed red pepper flakes enhance the flavors.

Provided by MARBALET

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Yield 8

Number Of Ingredients 6

1 pound spaghetti
2 teaspoons chopped garlic
¼ cup chopped parsley
¼ teaspoon crushed red pepper flakes
¼ cup olive oil
¼ cup melted butter

Steps:

  • In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
  • Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes.
  • Toss pasta with garlic mixture and butter or margarine. Serve warm.

Nutrition Facts : Calories 323.1 calories, Carbohydrate 42.8 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 4.7 g, Sodium 45.6 mg, Sugar 1.6 g

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

PASTA OLE'



Pasta Ole' image

This dish is so easy to make. Since it tastes good hot or cold, I like to fix it for dinner and take the leftovers for lunch the next day. It's very good with ground beef or ground turkey.

Provided by tootyflooty

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

6 ounces angel hair pasta, cooked and drained
1/2 lb lean ground beef (9% fat)
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1/2 cup salsa, thick and chunky
1 1/2 cups shredded lettuce
2 ounces grated reduced-fat cheddar cheese or 2 ounces Mexican blend cheese
1 can mexicorn (optional)

Steps:

  • Brown meat in a skillet that has been sprayed with nonstick cooking spray.
  • Add seasonings and Mexicorn (optional) to meat and mix well.
  • Arrange pasta on a platter or pasta serving dish and top with meat mixture.
  • Spoon salsa over meat.
  • Top with shredded lettuce and cheese.
  • Serve hot or cold.

Nutrition Facts : Calories 315, Fat 9.2, SaturatedFat 4.1, Cholesterol 44.8, Sodium 347.3, Carbohydrate 35.8, Fiber 2.5, Sugar 2.2, Protein 21.7

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