Best Spaghetti With Oil Garlic And Spices Recipes

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large stockpot of generously-salted water to a boil. Add spaghetti and cook until nearly al dente (like, just one minute shy of being done).
• Meanwhile, about 3 minutes after you add the pasta to the boiling water, heat the olive oil in a large sauté pan over medium heat. Add the sliced garlic and crushed red pepper flakes and sauté for 3 to 5 minutes, or until it is lightly golden. (It's very important that the garlic not burn. So if the pasta is not ready to go by the time the garlic is lightly golden, remove the sauté pan from the heat until the pasta is ready.)
• As soon as the pasta is ready to go, use tongs to transfer the pasta to the sauté pan, along with 1/2 cup of the hot starchy pasta water. Toss the pasta continuously until it is evenly coated in the garlic sauce. If the sauce looks a bit too dry, add in another 1/4 cup of the starchy pasta water.
• Give the pasta a quick taste add an extra pinch of salt and/or crushed red pepper flakes if needed.
• Serve immediately while it's nice and hot, garnished with any toppings that sound good.

SPAGHETTI WITH OIL, GARLIC AND SPICES

Steps:

• Bring a large pot of salted water to a boil for the spaghetti. Cook the pasta according to the directions on the box.
• Meanwhile, in a large saute pan, heat the oil. Just before the smoking point, add the minced garlic, basil, fresh and dried oregano, parsley, black pepper, and red chile pepper flakes. Immediately turn off the heat.
• Drain pasta well and add spaghetti to the sauce. Toss well to coat the spaghetti. Plate the pasta into warmed pasta bowls. Sprinkle with Parmesan.

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 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 WITH OIL AND GARLIC

Steps:

• Bring a large pot of water to a boil over high heat and then salt the water generously. Add the spaghetti and stir occasionally to prevent the pasta clumping together. Boil the pasta until it is tender but not mushy -- al dente, about 8 minutes.
• While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt, and pepper in a large skillet and warm over low heat, stirring occasionally until the garlic softens and turns golden.
• Drain the pasta in a colander, 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, taste and adjust the seasoning with salt and pepper. Transfer to a large serving bowl or divide among warm bowls. Serve topped with the cheese, if desired.

SPAGHETTI WITH GARLIC AND OIL (AGLIO E OLIO)

Steps:

• Pasta and sauce: Bring a large pot of water to a boil. Set a medium sauté pan over medium-low heat, and add the olive oil, garlic, and dried chiles. Sauté until garlic is very lightly brown, 4-5 minutes. Finish the sauce by turning heat to low and adding the chopped parsley and 8-10 grinds of black pepper. Meanwhile, cook the spaghetti: When the water is boiling, add 2 large pinches of salt, then add the spaghetti. Cook until al dente, about 3 minutes less than what the box advises, stirring occasionally so it doesn't clump. Reserve ¾ cup pasta water.
• Assembly: Drain the pasta, then return to the pot. Pour reserved pasta water and sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 1-2 minutes to allow it to "marry"-or absorb-the sauce. The pasta should be firm to the bite. Taste for seasoning and adjust if necessary. Transfer to a platter or bowl and serve immediately.