SPAGHETTI WITH GARLIC AND OIL RECIPES
SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO) RECIPE | FOOD ...
Provided by Food Network Kitchen
Categories main-dish
Total Time 26 minutes
Cook Time 16 minutes
Yield 4 to 6 servings
Number Of Ingredients 8
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 WITH GARLIC AND BASIL RECIPE | ALLRECIPES
This is a delicious and quick pasta dish. Serve with a green salad and garlic bread.
Provided by MARILYN PERZIK
Categories Spaghetti
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a large bowl, toss the spaghetti with the olive oil, butter, garlic, basil, salt, and pepper until evenly coated. Serve with Parmesan cheese.
Nutrition Facts : Calories 336.3 calories, CarbohydrateContent 40.5 g, CholesterolContent 19.7 mg, FatContent 15.2 g, FiberContent 2.5 g, ProteinContent 8.9 g, SaturatedFatContent 5.6 g, SodiumContent 79.1 mg, SugarContent 0.1 g
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I make this family-favorite garlic spaghetti at least a couple of times a month. It's wonderful with a salad and fresh Italian bread. —Jackie Messina, Chardon, Ohio
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- In 4-quart saucepan or Dutch oven, cook spaghetti as directed on box; drain. Return to saucepan; toss with roasted garlic, remaining 2 tablespoons oil, 1/2 cup of the Parmesan cheese, the salt, red pepper flakes and basil. Sprinkle with remaining 1/2 cup Parmesan cheese. Serve immediately.
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I make this family-favorite garlic spaghetti at least a couple of times a month. It's wonderful with a salad and fresh Italian bread. —Jackie Messina, Chardon, Ohio
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This is a beautifully simple, classic Sicilian pasta dish – it’s incredibly satisfying, full of flavour, and feels like a great big hug in a bowl. It also contains two of your five-a-day (bonus!), and the nutty-flavoured wholewheat pasta is much higher in fibre than the white refined stuff (double bonus!), so is a fantastic switch to make. The aubergine takes on the most amazing texture, the capers and pecorino add a lovely saltiness to the sweet tomato sauce and the chilli flakes give it a lovely warmth.
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From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 409 calories per serving
- Chop the aubergines into rough 2cm chunks. Place into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20 minutes.
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- Rinse the aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, a splash of olive oil and a pinch of sea salt and black pepper. Toss together well.
- Drizzle a splash of olive oil into a large frying pan over a medium heat. Once hot, add the aubergines in a single layer, and fry for 5 to 8 minutes, or until softened and golden, stirring occasionally – you may need to do this in batches.
- Add another splash of olive oil, followed by the garlic, capers and basil stalks, then cook for a further 2 minutes, or until golden.
- Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce the heat to low, and simmer gently for 15 to 20 minutes, or until thick and glossy.
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- Drain the spaghetti, reserving a cupful of the cooking water, then add a good splash of the reserved water to the aubergine sauce.
- Finely grate in half the cheese and tear in most of the reserved basil leaves. Add a lug of extra virgin olive oil, then season to taste.
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Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet
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From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 699 calories per serving
- Cook your spaghetti in a large pan of salted boiling water according to the packet instructions.
- Meanwhile, peel and finely chop the garlic. Heat 3 good lugs of extra virgin olive oil in a large frying pan, then toss in the garlic and crumble in the chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and tomato purée, and simmer for a couple of minutes.
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- Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning with sea salt and black pepper.
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This simple pasta recipe tastes anything but basic when tossed with roasted garlic. Top with Parmesan and fresh herbs, and you’ve got dinner that the whole family will enjoy together.
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Reviews 4.5
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Reviews 4.5
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- In 4-quart saucepan or Dutch oven, cook spaghetti as directed on box; drain. Return to saucepan; toss with roasted garlic, remaining 2 tablespoons oil, 1/2 cup of the Parmesan cheese, the salt, red pepper flakes and basil. Sprinkle with remaining 1/2 cup Parmesan cheese. Serve immediately.
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Reviews 3.8
Total Time 30 minutes
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Served with a salad and garlic bread toast, this garlic shrimp spaghetti makes a tasty dinner. —June Foote, Spring Hill, Florida
From tasteofhome.com
Reviews 4
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From tasteofhome.com
Reviews 4
Total Time 25 minutes
Category Dinner
Calories 320 calories per serving
- Cook spaghetti according to package directions. Meanwhile, in a small bowl, combine the cornstarch, water and broth until smooth. , In a large skillet, saute garlic and cayenne in oil until garlic is tender. Stir broth mixture and gradually add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes., Reduce heat; add the shrimp, lemon juice, zest and parsley. Cook until heated through, 2-4 minutes. Drain spaghetti. Transfer to a large bowl. Add shrimp mixture; toss to coat.
See details
SPAGHETTI ALLA NORMA | JAMIE OLIVER SPAGHETTI RECIPES
This is a beautifully simple, classic Sicilian pasta dish – it’s incredibly satisfying, full of flavour, and feels like a great big hug in a bowl. It also contains two of your five-a-day (bonus!), and the nutty-flavoured wholewheat pasta is much higher in fibre than the white refined stuff (double bonus!), so is a fantastic switch to make. The aubergine takes on the most amazing texture, the capers and pecorino add a lovely saltiness to the sweet tomato sauce and the chilli flakes give it a lovely warmth.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 409 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 409 calories per serving
- Chop the aubergines into rough 2cm chunks. Place into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20 minutes.
- Peel and finely slice the garlic, then pick the basil leaves and finely slice the stalks.
- Rinse the aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, a splash of olive oil and a pinch of sea salt and black pepper. Toss together well.
- Drizzle a splash of olive oil into a large frying pan over a medium heat. Once hot, add the aubergines in a single layer, and fry for 5 to 8 minutes, or until softened and golden, stirring occasionally – you may need to do this in batches.
- Add another splash of olive oil, followed by the garlic, capers and basil stalks, then cook for a further 2 minutes, or until golden.
- Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce the heat to low, and simmer gently for 15 to 20 minutes, or until thick and glossy.
- Cook the spaghetti in a pan of boiling salted water for 8 minutes or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
- Drain the spaghetti, reserving a cupful of the cooking water, then add a good splash of the reserved water to the aubergine sauce.
- Finely grate in half the cheese and tear in most of the reserved basil leaves. Add a lug of extra virgin olive oil, then season to taste.
- Add the spaghetti to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed.
- Divide between bowls, grate over the remaining cheese and finish with the remaining basil scattered on top.
See details
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A rich, meaty spaghetti sauce that is easy to make and can be used in spaghetti, lasagna, on top of garlic bread, or over the top of ricotta-stuffed pasta shells.
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 20 minutes
Category main dish, meat
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 20 minutes
Category main dish, meat
- Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread. Amen.
See details
PRAWN SPAGHETTI RECIPE | JAMIE OLIVER PASTA RECIPES
This dish was on the menu in a little restaurant called La Gondola in one of the roughest parts of Palermo. I thought the combination of flavours was great, and very accessible to us back home in Britain. You can buy very high-quality frozen prawns in supermarkets these days (thaw before using), so it’s a win-win situation, but if you can get hold of some super-fresh ones and peel them yourself this can all of a sudden become very luxurious in flavour. A real crowd-pleaser. Finish off with good-quality olive oil and wild rocket full of flavour and you’ll be laughing.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 699 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 699 calories per serving
- Cook your spaghetti in a large pan of salted boiling water according to the packet instructions.
- Meanwhile, peel and finely chop the garlic. Heat 3 good lugs of extra virgin olive oil in a large frying pan, then toss in the garlic and crumble in the chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. Add the white wine and tomato purée, and simmer for a couple of minutes.
- Grate the zest of the lemon and roughly chop the rocket. When the pasta is ready, drain it in a colander, reserving a little of the cooking water.
- Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning with sea salt and black pepper.
- Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.
See details
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Spaghetti aglio e olio (Italian: [spaɡetti aʎʎo e ɔːljo]; Italian for '"spaghetti [with] garlic and oil"') is a traditional Italian pasta dish from Naples.It is a typical dish of Neapolitan cuisine and is widely …
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