Spaghettini With Oil And Garlic Recipes

SPAGHETTI WITH GARLIC AND OIL PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ¼ cup (60 ml) of pasta water, then drain.
• Add the olive oil and garlic to a large cold sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
• Add the chile flakes and cook for another minute.
• Add the reserved pasta water and bring to a simmer. Add the cooked spaghetti and parsley, if using. Stir until the pasta is well-coated. Season with salt to taste.
• Enjoy!

SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
• While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
• Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

SPAGHETTINI WITH GARLIC AND LEMON

Steps:

• Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.
• While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
• Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.)

SPAGHETTI AGLIO E OLIO (GARLIC SPAGHETTI)

Steps:

• Gather the ingredients.
• Boil a large pot of water. Add salt when it has boiled and add the pasta. Once the pasta has cooked to al dente (look at the package instructions), reserve a cup of the pasta water for the sauce and drain.
• Slice the garlic into thin slivers (as thin as you can).
• Mince the parsley.
• Add the olive oil to a large pot (the same one you cooked the pasta in, if you wish) and cook on medium heat. Add half of the garlic and saute until just fragrant. Then add in the salt, pepper, red pepper flakes, and chopped parsley. Cook for another minute. Just be careful not to overcook or over toast the garlic. This can lessen the garlic flavor and can make the garlic taste bitter.
• Add half a cup of the reserved pasta water, the pasta and the remaining garlic. Toss and cook for another 2 minutes or until it is all heated through. Add in more pasta water if needed.
• Add the parmesan cheese and more salt to taste. Serve immediately.

SPAGHETTINI WITH OIL AND GARLIC (SPAGHETTINI AGLIO E OLIO)

Steps:

• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Stir the spaghettini into the boiling water; return to a boil, stirring frequently.
• Cook the pasta, semi-covered, stirring occasionally, until tender but still very firm, about 6 minutes.
• Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium heat.
• Add in the garlic and cook, shaking the skillet and stirring, until pale golden, about 2 minutes.
• Remove from the heat and add 1/2 teaspoon crushed red pepper.
• Ladle about 1 1/2 cups of the pasta cooking water into the sauce.
• Add the parsley, remaining 2 tablespoons oil, and salt to taste.
• If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
• If not, drain the pasta, return it to the pot, and pour in the sauce.
• Bring the sauce and pasta to a simmer, tossing to coat with sauce.
• Cook until the pasta is coated with the sauce and done, about 1 minute.
• Remove the pot from the heat and toss in the grated cheese.
• Check the seasoning, adding salt and crushed pepper flakes if needed.
• Serve immediately in warm bowls.

12 BEST SPAGHETTINI PASTA RECIPES

Steps:

• Gather all of your ingredients together, along with the tools you will need like the food processor, large bowl, colander, and citrus juicer.
• Salt a large pot of water, and then set it on the stove to boil. Once the water is boiling, add your spaghettini pasta and cook for 8-10 minutes, until al dente, or to package instructions.
• Meanwhile, blend your canned diced tomatoes, fresh tomatoes, fresh basil, garlic, olive oil, and pepper in the food processor. Season to taste. You want this to still have some chunks and texture to it, so be careful not to overly blend!
• Drain your pasta in a colander.In a large bowl, toss the cooked, hot pasta along with the tomato sauce. Sprinkle the dish with lemon juice and top with crumbled goat cheese. Serve immediately!

SPAGHETTINI WITH OIL AND GARLIC

Steps:

• Bring a large pot of salted water to a boil and cook until al dente: 1 pound spaghettini.
• Meanwhile, heat in a heavy-bottomed pan over medium-low heat: 1/3 cup extra-virgin olive oil.
• When the oil is just warm, add: 4 garlic cloves, chopped fine, 3 parsley branches, stems removed, leaves chopped, A pinch of hot pepper flakes, Salt.
• Cook until the garlic is soft, turning off the heat just as the garlic starts to sizzle. Don't let it brown or burn.
• Drain the pasta when cooked, reserving some of the cooking water. Add the noodles to the sauce in the pan with a pinch of salt and toss. Taste for seasoning and loosen with some of the cooking water if needed. Serve immediately.
• Double the amount of parsley, or add other chopped tender herbs, such as basil, marjoram, or summer savory.
• Add 2/3 cup washed and halved cherry tomatoes to the oil a minute after adding the garlic.
• Garnish with grated Parmesan cheese.
• Add a few chopped black olives and/or chopped anchovies with the garlic and parsley.
• Substitute egg fettuccine for the spaghettini, and butter for the oil.