GARLIC OLIVE OIL PASTA SAUCE RECIPES

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PASTA WITH OLIVE OIL, GARLIC AND PARSLEY RECIPE - JOSHUA ...



Pasta with Olive Oil, Garlic and Parsley Recipe - Joshua ... image

 Fast Weekday Pastas

Provided by Joshua Eisen

Yield 4

Number Of Ingredients 7

1 pound rigatoni or other tubular pasta
½ cup extra-virgin olive oil
4 tablespoons unsalted butter
3 medium garlic cloves (minced)
1 ½ teaspoons salt
Freshly ground pepper
¼ cup chopped flat-leaf parsley

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 ...



Pasta with 15-Minute Garlic, Oil, and Anchovy Sauce Recipe ... image

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

1 pound spaghettini or spaghetti
Kosher salt
4 oil-packed flat anchovy fillets
6 large garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 cup plus 3 tablespoons olive oil, divided
1/2 cup finely chopped fresh flat-leaf parsley
1 cup panko (Japanese breadcrumbs) or coarse fresh breadcrumbs
Freshly ground black pepper
Freshly grated Parmesan (for serving)

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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