Spaghetti Aglio Oglio With Zucchini Tomato Basil 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

SHRIMP SPAGHETTI AGLIO OLIO



Shrimp Spaghetti Aglio Olio image

Shrimp Spaghetti Aglio Olio is a 5 ingredient pasta recipe (shrimp, olive oil, garlic, peperoncino or chilli flakes and parsley) that is ready in 20 minutes and has the easiest, most delicious pasta sauce you'll ever make!

Provided by Richa

Categories     Main Course

Time 25m

Number Of Ingredients 8

250 grams Spaghetti
3 tablespoons Olive Oil
1 tablespoon Garlic (finely minced )
1 teaspoon Chilli Flakes
250 grams Large Shrimp or Prawns (cleaned and de-veined)
1 tablespoon Parsley (chopped )
Parmesan (grated for topping)
Salt to taste

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.

Nutrition Facts : Calories 392 kcal, Sugar 2 g, Sodium 499 mg, Fat 12 g, SaturatedFat 2 g, Carbohydrate 48 g, Fiber 2 g, Protein 21 g, Cholesterol 158 mg, ServingSize 1 serving

ZUCCHINI SPAGHETTI



Zucchini Spaghetti image

Fooled my husband into eating his vegetables. When fully cooked, the texture is like an al dente pasta. You can turn this vegetarian by omitting the ground beef.

Provided by Sarah

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 3

Number Of Ingredients 13

1 pound ground beef
1 teaspoon ground black pepper
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can whole peeled tomatoes
1 tablespoon salt, or more to taste
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground thyme
¼ teaspoon red pepper flakes
1 (6 ounce) can tomato paste
3 zucchini, cut into long strands

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Mix tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef; cook and stir until sauce is warmed through, about 2 minutes. Stir tomato paste into sauce.
  • Mix zucchini "noodles" into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.

Nutrition Facts : Calories 448.8 calories, Carbohydrate 29.4 g, Cholesterol 92.9 mg, Fat 24.6 g, Fiber 7.6 g, Protein 32.1 g, SaturatedFat 9.4 g, Sodium 3800.7 mg, Sugar 18 g

SPAGHETTI WITH FRESH TOMATOES AND BASIL



Spaghetti With Fresh Tomatoes and Basil image

Make and share this Spaghetti With Fresh Tomatoes and Basil recipe from Food.com.

Provided by Thorsten

Categories     Spaghetti

Time 28m

Yield 1 serving(s)

Number Of Ingredients 8

1 cup fresh tomato, cut in 3/8 inch dice
1 tablespoon onion, minced
1 tablespoon olive oil, divided
1/2 teaspoon sugar
1 tablespoon fresh basil, chopped
salt, to taste
1 pinch pepper
4 ounces spaghetti

Steps:

  • Cook spaghetti according to package directions. Only drain spaghetti, do not rinse.
  • Meanwhile, cook onions in 1/2 tbs olive oil in a small pot over medium high heat until soft, about 1 minute.
  • Reduce heat to low. Add tomatoes, sugar, pepper and salt to taste. Stir to mix.
  • Tomatoes should get warm, but not cooked, about 5 minutes.
  • When ready to serve add remaining 1/2 tbs oil, basil and spaghetti to tomatoes. Remove from heat, mix well, cover and let rest for 2 minutes. Serve.

Nutrition Facts : Calories 587.7, Fat 15.6, SaturatedFat 2.2, Sodium 16.7, Carbohydrate 95.3, Fiber 6, Sugar 10.3, Protein 16.6

SPAGHETTI AGLIO E OLIO



Spaghetti Aglio e Olio image

A quintessential pasta dish you can make on any weeknight in less than 30 minutes using just a handful ingredients that you probably have on hand! It is packed with so much flavor, and it is amazingly garlicky without being too overpowering. Serve with wine and crusty garlic bread!

Provided by Chungah Rhee

Categories     entree

Yield 2 servings

Number Of Ingredients 8

8 ounces spaghetti
6 tablespoons extra-virgin olive oil, divided
1 cup fresh French style breadcrumbs
Kosher salt and freshly ground black pepper
4 large cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 cup freshly grated Parmesan, divided
2 tablespoons chopped fresh parsley leaves

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



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.

EASY SHRIMP AGLIO E OLIO



Easy Shrimp Aglio e Olio image

Easy Shrimp Aglio e Olio is the simplest, most delicious pasta recipe you can make. The perfect dinner recipe for weeknight meals.

Provided by Alida Ryder

Categories     Dinner

Time 30m

Number Of Ingredients 7

500 g / 1lb spaghetti
4 tbsp olive oil
4-6 garlic cloves (thinly sliced)
1-2 tsp chilli / red pepper flakes
500 g (1lb) shrimp (peeled and deveined)
½ cup grated Parmesan
½ cup parsley (finely chopped )

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente.
  • Heat a large frying pan/skillet over medium-high heat then add the oil and garlic.
  • Add the chilli flakes and toast until the garlic starts to turn golden.
  • Add the shrimp and cook until pale pink and opaque throughout. Season with salt and pepper and add lemon juice. Add a few tablespoons of the pasta's cooking water and remove from the heat.
  • Once the pasta is cooked, carefully transfer the cooked spaghetti to the pan with the shrimp with a pair of tongs. Add a few tablespoons of the pasta cooking water and toss to emulsify.
  • Add the Parmesan and parsley and continue tossing until the pasta is well coated. At this point, you can add more water if you think the pasta needs a little extra sauciness. Taste and season to taste if necessary then serve with extra Parmesan.

Nutrition Facts : Calories 367 kcal, Carbohydrate 56 g, Protein 28 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 252 mg, Sodium 831 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

SPAGHETTI AGLIO E OLIO



Spaghetti Aglio e Olio image

Spaghetti Aglio e Olio - easy delicious pasta with shrimp, olive oil, garlic and chili flakes. This aglio e olio recipe is as good as Italian restaurants!

Provided by Rasa Malaysia

Categories     Italian Recipes

Time 30m

Number Of Ingredients 9

water for boiling
8 oz. (226 g) spaghetti
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
8 oz. (226 g) shelled, deveined tiger prawn or medium-sized shrimp, tail-on
1/2 teaspoon red pepper flakes
1/2 teaspoon salt or to taste
1 tablespoon chopped Italian parsley
3 tablespoons freshly grated Parmesan cheese

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.

Nutrition Facts : Calories 665 calories, Carbohydrate 88 grams carbohydrates, Cholesterol 148 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 33 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 2 people, Sodium 1361 milligrams sodium, Sugar 3 grams sugar

SPAGHETTI AGLIO-OGLIO WITH ZUCCHINI, TOMATO & BASIL



Spaghetti Aglio-Oglio With Zucchini, Tomato & Basil image

This is a really light delicious spaghetti recipe which can be adapted to suit your own tastes. It is really yummy and easy on the waistline! We always have this dish with fresh crusty bread.

Provided by ozzygirl

Categories     Spaghetti

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

olive oil
3 -4 large garlic cloves, finely sliced
1 zucchini, sliced
6 -8 large fresh basil leaves (roughly chopped)
1 very small onion, finely chopped
cherry tomatoes (1 punnet)
spaghetti
salt & pepper
parmesan cheese (optional)

Steps:

  • Prepare your ingredients.
  • Boil water for the spaghetti and when ready add enough spaghetti for 4 people.
  • In a separate fry pan add olive oil (enough to cover the bottom of the pan) - approx 6 tablespoons.
  • Heat gently and add onion, garlic and zucchini. Gently fry for a few minutes turning the contents often.
  • About 2-3 minutes before the spaghetti is ready, add the basil and tomato's. Fold gently so as to absorb the oil.
  • Drain the spaghetti and add to the fry pan in batches, stirring the ingredients into the spaghetti as you add.
  • Season with salt & pepper and serve with parmesan cheese.

Nutrition Facts : Calories 23.5, Fat 0.2, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 5, Fiber 1, Sugar 2.4, Protein 1.1

SHRIMP AND SPAGHETTI AGLIO E OLIO



Shrimp and Spaghetti Aglio e Olio image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound dried spaghetti
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for finishing
1/2 teaspoon dried pepperoncini flakes
4 garlic cloves, thinly sliced
1 pound extra-large shrimp, peeled, deveined and butterflied
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves

Steps:

  • Add the pasta to a large pot of boiling salted water and stir. Cook until al dente, about 2 minutes less than the box instructions.
  • Meanwhile, add the olive oil to a large saute pan over medium heat. Add the pepperoncini flakes along with the garlic and cook until just starting to turn very light golden brown, about 2 minutes, then turn up the heat slightly and add the shrimp. Sprinkle with salt and pepper and saute until the bottom turns pink or opaque, 2 to 3 minutes on one side. Turn the shrimp over to finish cooking, about 1 minute. Add about 1/3 cup of the pasta water. Drain the pasta and add it to the saute pan. Turn up the heat slightly and let cook to thicken the sauce, about 1 minute. Add the herbs, reserving about a teaspoon of each for garnish. Season with salt and pepper as needed. Transfer to a serving dish. Drizzle with a little olive oil and garnish with the reserved herbs.

CREAMY TOMATO BASIL ZUCCHINI "LINGUINI" RECIPE BY TASTY



Creamy Tomato Basil Zucchini

Here's what you need: olive oil, chicken breast, cherry tomatoes, salt, pepper, garlic powder, dried basil, zucchinis, salt, olive oil, garlic, chicken broth, greek yogurt, parmesan cheese, dried basil

Provided by Mercedes Sandoval

Categories     Dinner

Yield 2 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 chicken breast, diced
1 cup cherry tomatoes, halved
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 teaspoon dried basil
2 zucchinis, peeled
1 teaspoon salt
1 tablespoon olive oil
2 cloves garlic, minced
¼ cup chicken broth
½ cup greek yogurt
½ cup parmesan cheese, grated
½ teaspoon dried basil

Steps:

  • Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
  • Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
  • Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
  • Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
  • Serve and garnish with fresh chopped basil, as desired.
  • Enjoy!

Nutrition Facts : Calories 553 calories, Carbohydrate 29 grams, Fat 30 grams, Fiber 4 grams, Protein 41 grams, Sugar 16 grams

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