Aglio Olio Recipes

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.

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.

Steps:

• Steam broccoli over a pot of boiling water, or in a veggie steamer, for about 5 minutes.
• Feel free to steam more or less, depending on how your family likes their veggies cooked.
• Keep in mind that you will also be sautéing the broccoli in the next step.
• In a large saute pan, heat olive oil over medium heat.
• Add the garlic and saute for about 45 seconds to impart its flavors into the oil.
• Before the garlic begins to brown, add the red pepper flakes and broccoli to the pan and cook for another 5 minutes, or until cooked to your liking.
• Season with salt and pepper and serve.

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.

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.

Steps:

• Toss your garlic, onion, chili, parsley, lemon juice and black peppercorns in a food processor and pulse until everything is chopped up.
• Add olive oil into a heated wok. Add your garlic mixture and stir until the garlic is golden brown and fragrant.
• Add pasta and mix thoroughly.
• Add your reserved pasta water and mix thoroughly.
• Add salt, to taste. Mix thoroughly.
• Serve with grated cheese and a lashing of Tabasco sauce, if desired.