Best Spaghetti Olio Recipes

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.

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.

SPICY SHRIMP AND SPAGHETTI AGLIO OLIO (GARLIC AND OIL)

Steps:

• Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
• Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
• Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
• Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.
• Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
• The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.
• Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

SPAGHETTI AND BROCCOLI AGLIO OLIO

Steps:

• Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry.
• Add the spaghetti in the same pot of water. Cook until al dente, about 8 minutes.
• Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant, about 8 minutes. Add the florets, toss to coat and warm through.
• Drain the pasta in a colander set in the sink, and add the pasta to the skillet. Increase the heat to medium-high. Toss the ingredients and adjust the seasoning if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice over the top and sprinkle with the Parmigiano-Reggiano. Serve.

SHRIMP AND SPAGHETTI AGLIO E OLIO

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.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of salted water to a boil, add the pasta and cook, stirring after 1 minute, until about three-quarters of the way done.
• Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the red pepper flakes and garlic and cook until just beginning to turn golden brown, then add the parsley. Add a ladle of the pasta water to stop the cooking process and allow the flavors to combine.
• When the pasta is three-quarters of the way cooked, remove it from the water and add it to the saute pan. Add more pasta water as necessary to finish cooking the pasta, letting the liquid reduce as the pasta finishes to form a sauce.
• Season with salt if desired and transfer to a large serving dish. Drizzle with more olive oil and serve.

SPAGHETTI AGLIO OLIO WITH SPICY SHRIMP

Steps:

• Cook pasta in large pot of boiling, salted water until al dente (about 7 minutes?).
• While pasta cooks, toss shrimp with lemon juice, parsley, pepper flakes, garlic, olive oil and a pinch of salt.
• Heat large skillet over medium hight heat, add shrimp, oil and spices and cook about 3 minutes or until its pink and slightly firm.
• Remove shrimp from pan and set aside, covered, to keep warm.
• At this point, you may pull out the whole, crushed cloves.
• I usually leave them.
• Lower heat to medium low and add the 1/4 cup of olive oil.
• Next, add anchovies, garlic and red pepper to oil.
• Be sure to break up the anchovies in the pan until they melt into the oil and garlic.
• Drain pasta and toss it in large bowl with garlic and olive oil mixture.
• Sprinkle with fresh parsley, and top with the shrimp.

SPAGHETTI AGLIO, OLIO, E PEPERONCINI

Steps:

• Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup of cooking water.
• Heat 4 tablespoons olive oil in a large skillet. Add chile and garlic; stir until fragrant, about 1 minute. Pour in 1/4 cup reserved pasta water and stir. Add drained pasta to the skillet and toss. Add extra pasta water if needed to keep the spaghetti moist but not soggy. Mix in parsley. Toss again and plate. Top with remaining olive oil, if desired. Serve immediately.

SPAGHETTI AGLIO, OLIO, E PEPERONCINO CON BOTTARGA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat oil in a large skillet or wok over medium heat.
• Add garlic to the oil and cook until just warmed through, 1 to 2 minutes. Add chile pepper and stir together, reducing the temperature to medium-low. Continue stirring. The garlic should never become dark brown or crispy. If this has happened, the garlic is burnt and no longer appropriate for consumption.
• Drain the pasta, reserving at least 1 cup pasta water. Add the spaghetti to the oil mixture, still on medium-low heat. Stir or toss until all the spaghetti is well coated. Add 3/4 of the bottarga and stir to mix with the spaghetti, adding the reserved pasta water to hydrate as needed. There should be a little "sauce" when serving but not soupy.
• Divide onto 4 plates and sprinkle with chopped parsley and lemon zest; squeeze lemon juice over and sprinkle remaining bottarga on top right before serving.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of generously salted water to a boil. Cook pasta until very al dente. Reserve 2 cups pasta water; drain pasta.
• Heat a large straight-sided skillet over medium heat. Add oil and garlic slices and cook until slices are lightly golden, about 2 minutes; transfer to a paper towel to drain. Add minced garlic to skillet and cook until fragrant and just beginning to color (do not let turn golden), about 30 seconds. Whisk in pasta water and simmer 2 minutes. Add pasta and cook until liquid is reduced, about 1 minute. Remove from heat, add lemon zest and juice, and stir to combine. Stir in parsley, drizzle with oil, and top with garlic slices. Serve with cheese.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of very well salted water to a boil. Heat the olive oil in a saute 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.

AGLIO E OLIO - SPAGHETTI WITH GARLIC AND OLIVE OIL

Steps:

• Bring a large pot of water to the boil.
• Add 2 tablespoons salt.
• Add spaghetti.
• Cook for 14 minutes exactly, then drain.
• About half-way through the cooking time for the spaghetti, heat the olive oil in a large frypan over a medium heat.
• Add the garlic, anchovy and chilli - I pound these three ingredients in a mortar and pestle for a minute or so first, but this is not absolutely necessary.
• Cook the garlic, anchovy and chilli mixture in the oil for a couple of minutes until the garlic is soft but not brown.
• Reduce heat to low and add lemon juice, breadcrumbs, salt and half the parsley and stir to combine.
• With the pan still on the heat, add the drained spaghetti and toss with a pair of tongs or two forks to combine thoroughly.
• Serve sprinkled with grated or granulated parmesan cheese and the rest of the parsley.

SPICY SHRIMP AND SPAGHETTI AGLIO OLIO (GARLIC AND OIL)

Steps:

• Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
• Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
• Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
• Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.
• Cook's Notes: Prepare the shrimp while the pasta is cooking.
• Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
• The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pan of well-salted water to the boil and cook the spaghetti for about 10 mins, or until al dente - it should retain a little bite.
• When the pasta is nearly ready, heat the oil in a frying pan set over a medium heat and sizzle the garlic and chilli, if using, for 1 minute until fragrant and the garlic is lightly golden but not brown (the garlic will taste bitter if it gets too dark).
• Drain the spaghetti and add it to the garlicky oil with the parsley. Season and toss to combine, then serve.

SPICY SHRIMP AND SPAGHETTI AGLIO OLIO

Steps:

• Combine shrimp with next 6 ingredients and toss to coat shrimp evenly. Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp. Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture. Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread. Cook's Notes: Prepare the shrimp while the pasta is cooking. Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top. The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.

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.

SPAGHETTI OLIO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt 1/4 cup of the butter in skillet over medium heat. Add garlic and saute for 2 to 3 minutes; remove from heat. Melt the remaining butter in the skillet with the garlic. In a bowl, combine butter with noodles; mix well. Add pepper if you would like.

SPAGHETTI AGLIO OLIO E PEPERONCINO (GARLIC, OIL & PEPPERS)

Steps:

• Cook the pasta according to the package instructions, adding plenty of salt to the water.
• Meanwhile, heat the oil very gently in a small frying pan or saucepan. Add the crushed garlic and whole dried chile and stir over low heat until the garlic is just beginning to brown. Remove the chile and discard.
• Drain the pasta and turn it into a warmed large bowl. Pour on the oil and garlic mixture, add the parsely and toss vigorously until the pasta glistens. Serve immediately.

SPAGHETTI AGLIO, BURRO ED OLIO, CON LE OLIVE

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.

SPAGHETTI OLIO E AGLIO (SPAGHETTI WITH GARLIC IN OLIVE OIL)

Steps:

• Add the salt to the water and bring to a boil.
• While the water is boiling slice the garlic thin and add to a large skillet, add the oil.
• When the water is boiling add the spaghetti to the water and cook 1 to 1.5 minutes less then recommended package instructions.
• While the pasta is cooking bring the skillet to medium heat and sweat the garlic; moving the contents around gently. Do not burn the garlic, heat management is key. About 2 minute before the spaghetti is ready add the red pepper to the skillet and continue moving the garlic and peppers.
• About 1 minute before the pasta is done remove 1/4 Cup of pasta water (a ladle works well). Add the starchy water to the oil carefully and mix with spatula or wooded spoon.
• When the pasta is done cooking remove and reserve 3/4 cup of pasta water. Drain the pasta and add it to the skillet with the oil. Mix well while cooking for a additional 1-2 minutes, Slowly adding the pasta water a little at a time until the pasta creamy and emulsified. ***not all the pasta water may be used, use discretion.***.
• Remove from the heat and plate 1/5 the pasta on a plate. Top with 1/5 the parmesan cheese and parsley. (Parsley is traditional, but i like the basil better).