Aglioolioepeperoncinogarlicoilandchillipastasauce Recipes

PASTA WITH GARLIC AND OIL (AGLIO E OLIO)

Easy and so good, if you love garlic then you love this pasta dish! adjust the garlic to taste, I use 4 tablespoons for this recipe, you might want to reduce that a bit. Increase the dried red pepper flakes for more heat!

Provided by Kittencalrecipezazz

Categories Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Pasta With Garlic and Oil (Aglio E Olio) image

Steps:

Bring about 5 quarts of water to a boil with 3 teaspoons salt; add in the spaghetti and cook only until firm-tender; drain but RESERVE 1/2 cup pasta water.
Start this when you are boiling the pasta; Heat about 4 tablespoons olive oil over medium-low heat in a skillet.
Add in 3 tablespoons garlic and about 1/2 teaspoon salt with black pepper to taste; saute stirring often until the garlic is light brown (about 6-8 minutes) remove from heat and stir in the remaining 1 tablespoon minced garlic, crushed red pepper flakes, parsley, lemon juice and about 2 tablespoons of pasta cooking water; mix to combine.
Transfer the drained pasta to a large serving bowl; toss with remaining 3 tablespoons olive oil and the remaining reserved cooking water.
Add in the garlic mixture; toss well to combine.
Season with more black pepper and salt to taste if desired.
Serve immediately with grated Parmesan cheese.
Delicious!

Ingredients

1 lb spaghetti, pasta (uncooked)
3 teaspoons salt
1/2 cup reserved pasta water
7 tablespoons extra virgin olive oil, divided
4 tablespoons fresh minced garlic, divided
1 teaspoon dried red pepper flakes
1/4 cup chopped parsley
2 teaspoons fresh lemon juice
1/2 cup grated parmesan cheese
salt and black pepper

PASTA AGLIO, OLIO E PEPERONCINO

This late-night Roman staple is astonishingly full-flavored. Start the water before you do anything else, because the sauce takes less than 10 minutes start to finish.

Provided by Mark Bittman

Categories dinner, easy, lunch, pastas, main course

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Pasta Aglio, Olio e Peperoncino image

Steps:

Put a pot of salted water on to boil. Remove the stems of the peperoncini, halve them lengthwise, then slice them into 1/4-inch lengths. Put the oil, garlic and peperoncini in a large deep pan set over medium-high heat, and cook until the garlic is translucent and golden, 2 to 3 minutes. Add the parsley to the pan, and turn off the heat.
Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle. Drain, and reserve 1 cup of the cooking liquid.
When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.

Nutrition Facts : @context http, Calories 641, UnsaturatedFat 31 grams, Carbohydrate 65 grams, Fat 37 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 298 milligrams, Sugar 2 grams

Ingredients

Salt
2 to 3 whole fresh peperoncini (small red chiles), or small dried red chiles
2/3 cup extra virgin olive oil
4 garlic cloves, thinly sliced
1/4 cup chopped Italian parsley
3/4 pound linguine or spaghetti

AGLIO OLIO E PEPERONCINO (GARLIC, OIL AND CHILLI PASTA SAUCE)

Make and share this Aglio Olio E Peperoncino (Garlic, Oil and Chilli Pasta Sauce) recipe from Food.com.

Provided by English_Rose

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

Aglio Olio E Peperoncino (Garlic, Oil and Chilli Pasta Sauce) image

Steps:

Heat the olive oil in a large frying pan over medium-low heat.
Add the chili and garlic, and gently fry for about 1 minute, until the garlic is just beginning to colour. Take care not to let it burn.
Add the cooked pasta and the parsley, and season to taste. Toss well and serve immediately.

Ingredients

5 tablespoons extra virgin olive oil
1 fresh red chile, deseeded and finely chopped
1 garlic clove, finely chopped
4 1/2 ounces cooked spaghetti
4 tablespoons chopped flat leaf parsley
salt

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