PASTA WITH OLIVE OIL, GARLIC AND PARSLEY RECIPE - JOSHUA ...
Fast Weekday Pastas
Provided by Joshua Eisen
Yield 4
Number Of Ingredients 7
Steps:
- Boil the rigatoni in a large pot of salted water until al dente; drain and return the rigatoni to the pot.
- Meanwhile, in a small saucepan, combine the oil, butter, garlic, salt and a few grinds of pepper. Cook over moderately high heat, stirring often, until the garlic is softened, 1 to 2 minutes.
- Toss the hot pasta with the olive oil sauce and parsley and serve.
PASTA WITH 15-MINUTE GARLIC, OIL, AND ANCHOVY SAUCE RECIPE ...
This version of aglio e olio (garlic and oil) sauce includes anchovies, red pepper flakes, and freshly toasted breadcrumbs, which add great flavor and a little crunch.
Provided by Mindy Fox
Total Time 20 minutes
Cook Time 15 minutes
Yield 4–6 servings
Number Of Ingredients 10
Steps:
- Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
- Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6–7 minutes (do not brown). Stir in parsley, then remove from heat.
- While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
- Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1–2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.
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This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you’re a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.
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Reviews 4
Total Time 1 hours
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Reviews 4
Total Time 1 hours
Cuisine italian
- Serve with more red-pepper flakes, black pepper and Parmesan.
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Reviews 3.3
- While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.
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Total Time 25 minutes
Category main-dish
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- Remove the pan from the heat and top with the fresh herbs.
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Reviews 4.2
Total Time 25 minutes
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Reviews 4.5
Total Time 48 minutes
Category main-dish
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Reviews 5.0
Total Time 20 minutes
Calories 1415.3 per serving
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