SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)
Provided by Food Network Kitchen
Categories main-dish
Time 26m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
ROMAN-STYLE SPAGHETTI WITH GARLIC AND OLIVE OIL
This pasta makes a very satisfying supper. No tomatoes in this dish -- just the richness from the olive oil, garlic and the hidden flavor from the anchovies (as they melt away, they impart a very nice flavor and slight color). The original recipe did not specify parmesan cheese, but it really adds a great flavor and texture to...
Provided by Daily Inspiration S
Categories Pasta
Time 35m
Number Of Ingredients 8
Steps:
- 1. In a large pot, bring 4 quarts water to a rapid boil over high heat; then stir in 1 tbsp. salt. Drop in spaghetti and cook, stirring frequently, until tender - but still firm to the bite.
- 2. Meanwhile, in a large saute pan or skillet, combine the oil, garlic and anchovies (if using) over low heat and cook until the garlic just begins to take on a hint of color - do not brown the garlic. Remove from heat.
- 3. Drain spaghetti, transfer to the pan holding the garlicky olive oil. Season to taste with salt and pepper and red pepper flakes if you like it spicy. Toss well. Sprinkle with parsley and a nice amount of parmesan cheese. Serve immediately.
SPAGHETTI WITH GARLIC AND OLIVE OIL
"No pasta could be easier than spaghetti and olive oil, right? Yet I can't believe how badly this sublime and simple pasta gets made, with not enough oil, undercooked garlic, and the addition of cheese, which I think is sinful. Here's my spaghetti aio e oio," says Scott.
Provided by Scott Conant
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of very well salted water to a boil. Heat the olive oil in a sauté pan over medium heat. Start cooking the spaghetti. While it cooks, add the garlic to the pan with just enough heat so that it sizzles gently. Add the crushed red pepper flakes. When the outside edges of the garlic are just starting to brown, add 1 cup of the pasta water and a pinch of salt. Keep cooking, shaking the pan to create an emulsion, until the oil and water mixture no longer has that very harsh raw garlic flavor.
- When the pasta is al dente, drain it and add it to the pan, along with the chopped parsley, if using, tossing to coat. Serve immediately.
ROMAN-STYLE SPAGHETTI WITH GARLIC AND OLIVE OIL
This pasta makes a very satisfying supper. No tomatoes in this recipe -- just a wonderful richness from the olive oil, garlic and that hidden flavor of anchovy. The original recipe did not call for cheese on top, but most prefer it with freshly grated parmesan cheese.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot, bring 4 quarts water to a rapid boil over high heat, then stir in 1 tablespoons salt. Drop in spaghetti and cook, stirring frequently, until tender, but still firm to the bite.
- Meanwhile, in a large saute pan or skillet, combine the oil, garlic and anchovies (if using) over low heat and cook until the garlic just begins to take on a hint of color, do not brown the garlic. Remove from the heat.
- Drain spaghetti, transfer to the pan holding the garlicky olive oil, season to taste with salt and pepper or crushed red pepper flakes and toss well. Sprinkle with the parsley, crown lavishly with cheese, and serve immediately.
Nutrition Facts : Calories 559.9, Fat 28.3, SaturatedFat 4, Sodium 7.1, Carbohydrate 64.7, Fiber 2.8, Sugar 2.3, Protein 11.3
SPAGHETTI WITH "AUTHENTIC" ROMAN TOMATO SAUCE
Make and share this Spaghetti With "authentic" Roman Tomato Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Spaghetti
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a large saucepan with the onions, parsley, carrots, celery, garlic, red pepper flakes, and ½ teaspoon salt.
- Saute/stir over medium heat until the vegetables are very soft without allowing them to brown, 20-25 minutes.
- Add in the wine; increase heat and let the wine all but evaporate, stirring often.
- Add in the tomatoes and 1 cup water; cover, bring to a boil; then decrease heat to maintain a gentle simmer; cook 30 minutes.
- Puree the sauce with an immersion blender.
- Bring a large pot of water to a boil; add salt and spaghetti; cook, stirring often, until al dente.
- Drain spaghetti and transfer to a heated serving bowl into which you have ladled some of the sauce topped with a sprinkle of grated cheese.
- Top the spaghetti with more sauce and another sprinkling of cheese.
- The pasta should be well napped but not swimming in sauce; serve immediately.
- Pass extra sauce and cheese at the table.
Nutrition Facts : Calories 639.1, Fat 15.7, SaturatedFat 2.2, Sodium 1104.7, Carbohydrate 103.3, Fiber 7.6, Sugar 12.1, Protein 17.1
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