Spaghetti Al Burro Recipes

SPAGHETTI AGLIO, BURRO ED OLIO, CON LE OLIVE

Spaghetti Aglio, Burro Ed Olio, Con Le Olive image

Spaghetti with Garlic, Butter and Oil, with Olives I threw this together one night on one of my "No Beau to cook for, it's getting late to fix a complicated meal" nights, just grabbing whatever looked good. It turned out so good and I was so pleased with the results, it was pointed out to me on zaar I should jot it down. Very simple, very quick. It can be tweaked for preference too, next time I might add red pepper flakes. This makes one serving, but is easily multiplied for number of servings needed.

Provided by bikerchick

Categories Spaghetti

Time 15m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 garlic clove, finely minced
1 pinch fresh marjoram, fresh is best, but whatever you have on hand
fresh ground black pepper, to taste
6 -7 kalamata olives
3 -4 fresh basil leaves, torn into pieces
fresh grated parmesan cheese
pasta (I used spaghetti the first time I made this, linguine or angel hair would work too)

Steps:

While spaghetti is cooking, heat olive oil and butter in a saucepan over medium low heat.
After butter has melted, add garlic, marjoram and black pepper, stirring until garlic is soft; don't overcook the garlic, if it looks like it will finish before the pasta, remove from heat.
Throw in kalamata olives so they can warm with the sauce.
When pasta is al dente, drain pasta and add to saucepan with 'sauce', stir to coat.
Put pasta in your bowl or on your plate, top with torn basil leaves and fresh grated parmesan.

PASTA AL BURRO CON FORMAGGINO: PASTA WITH BUTTER AND CHEESE

Pasta al Burro con Formaggino: Pasta with Butter and Cheese image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound penne rigate pasta
1/2 cup freshly grated Parmigiano Reggiano cheese
2 tablespoons formaggino (Italian cream cheese)
2 tablespoons butter
Salt

Steps:

Salt a pot of boiling water, and cook the penne according to instructions on the package. Drain the penne, reserving some pasta water. Pour the pasta into a mixing bowl, along with some pasta water. Add the grated Parmigiano Reggiano cheese, formaggino, and butter. Allow the hot pasta to melt all the ingredients. Mix well and serve immediately.

PASTA AL BURRO E PARMIGIANO

PASTA AL BURRO E PARMIGIANO image

Categories Cheese Pasta

Yield 2 servings

Number Of Ingredients 6

Ingredients

150g pasta
30g di burro, divisi in due parti uguali
30g di Parmigiano Reggiano macinato fresco, divisi in due parti uguali
150g pasta
2 Tbs butter
2 Tbs Parmesean cheese, freshly grated, divided into 2 parts

Steps:

1. Cuocere la pasta scelta. 2. Nel frattempo, mettere 15g di burro in ognuno dei due piatti fondi. 3. Versare in ognuno dei due piatti fondi metà della pasta scolata, lasciando su di essa un po' dell'acqua di cottura. Mentre mescolate la pasta con il burro, distribuire il Parmigiano Reggiano. 4. Quando burro e parmigiano sono ben distribuiti, servire la pasta, che va mangiata immediatamente. 1. Cook the pasta 2. When the pasta is al dente, drain the pasta, add the butter and parmesean cheese. Mix and serve.

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