Best Spaghetti Aglio Oglio With Zucchini Tomato Basil Recipes

SPAGHETTI AGLIO-OGLIO WITH ZUCCHINI, TOMATO & BASIL

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.

SPAGHETTI AGLIO E OLIO

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

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.

ZUCCHINI & TOMATO SKILLET

Steps:

• In a large skillet over medium heat, warm oil.
• Add the garlic and cook for about 30 seconds, or just until fragrant. Watch carefully so it doesn't burn.
• Add zucchini and toss to mix.
• Add the tomato and oregano. Toss well to mix.
• Reduce heat to medium-low.
• Cover and cook 5 minutes or until the zucchini softens.
• Add the salt & pepper and stir gently to mix.
• Sprinkle with parmesan just before serving.