SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)
Provided by Food Network Kitchen
Categories main-dish
Time 26m
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 AGLIO E OLIO
Steps:
- Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
- Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
- Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
GREEN BEANS AGLIO OLIO (WITH GARLIC AND OLIVE OIL)
Simple and delicious. A true Italian staple for any dinner. This is just about the only way my mother and grandmother cooked their vegetables!
Provided by Kozmic Blues
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Steam beans 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 beans in the next step.
- In a large saute pan, heat olive oil.
- 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 green beans to the pan and cook for another 5 minutes, or until cooked to your liking.
- Season with salt and pepper and serve.
GREEN BEANS WITH CORIANDER AND GARLIC: FEIJAO VERDE COM COENTRO E ALHO
There's a reason for adding the lemon juice and vinegar to the green beans after they've marinated. If you mix these acids in too soon, the beans will turn an unappetizing shade of brown.
Provided by Food Network
Categories side-dish
Time 8h40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the beans in the boiling salted water in a large covered saucepan over moderate heat, 10 to 12 minutes until tender. Meanwhile, place the garlic and coriander in a large heat-proof bowl. As soon as the beans are done, drain well, return to moderate heat, and shake the pan 30 to 40 seconds to drive off all excess moisture. Dump the hot beans on top of the garlic and coriander and let stand 10 minutes. Add 5 tablespoons of the olive oil and toss well to mix; cover and marinate in the refrigerator 3 to 4 hours or, better yet, overnight.
- About 45 minutes before serving, bring the beans from the refrigerator and let stand, still covered, on the counter. Just before serving, add the lemon juice, 3 tablespoons of the vinegar, and the pepper. Toss well, taste, and add more vinegar, olive oil, salt, and pepper, if needed. Serve as an accompaniment to pork, poultry, veal, or beef.
SPAGHETTI AGLIO OLIO (SPAGHETTI WITH GARLIC AND OIL)
This great recipe is from David Rocco. It is a very simple and authentically italian way to prepare spaghetti.
Provided by Miraklegirl
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring salted water to a boil, and cook spaghetti for about 8 minute.
- Remove just before the al dente stage.
- Drain but reserve a few ladles of pasta water.
- Toast breadcrumbs along with parsley in a dry saucepan until golden brown.
- In another pan, heat extra virgin olive oil and combine garlic and chili peppers.
- Cook for a few minutes or until golden brown.
- Do not burn the garlic; otherwise it will become bitter.
- Add spaghetti to the pan with olive oil and mix well.
- To prevent dryness, ladle some pasta water to the pasta.
- Cook for another minute or until desired state of al dente.
- Mix in toasted breadcrumbs and parsley before serving.
Nutrition Facts : Calories 777, Fat 30.2, SaturatedFat 4.4, Sodium 214.1, Carbohydrate 106.3, Fiber 5, Sugar 3.8, Protein 18.8
SPAGHETTI AGLIO, BURRO ED OLIO, CON LE OLIVE
Spaghetti with Garlic, Butter and Oil, with Olives I threw this together one night on one of my "No Beau to cook for, it's getting late to fix a complicated meal" nights, just grabbing whatever looked good. It turned out so good and I was so pleased with the results, it was pointed out to me on zaar I should jot it down. Very simple, very quick. It can be tweaked for preference too, next time I might add red pepper flakes. This makes one serving, but is easily multiplied for number of servings needed.
Provided by bikerchick
Categories Spaghetti
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- While spaghetti is cooking, heat olive oil and butter in a saucepan over medium low heat.
- After butter has melted, add garlic, marjoram and black pepper, stirring until garlic is soft; don't overcook the garlic, if it looks like it will finish before the pasta, remove from heat.
- Throw in kalamata olives so they can warm with the sauce.
- When pasta is al dente, drain pasta and add to saucepan with 'sauce', stir to coat.
- Put pasta in your bowl or on your plate, top with torn basil leaves and fresh grated parmesan.
GREEN BEANS WITH OLIVE OIL
Provided by Elena Faita-Venditelli
Categories Bean Vegetable Side Quick & Easy Green Bean Boil Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Cook beans in a 6-quart pot of boiling salted water , uncovered, until just tender, 4 to 6 minutes. Drain in a colander, then transfer to a large bowl and toss with oil, sea salt, and pepper to taste.
AGLIO OLIO (GARLIC AND OIL PASTA)
From Rachel Ray's original 30 Minute Meals book, a simple pasta dish with a subtle heat. Good with a crisp green salad and french bread.
Provided by ChipotleChick
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta to desired done-ness.
- In a large skillet over medium heat, cook the garlic and pepper flakes until they start making noise. Add the anchovies and stir them in the oil until they are no longer visible. Toss with the cooked and drained pasta. Adjust salt and pepper if needed. Serve.
Nutrition Facts : Calories 600.8, Fat 20.3, SaturatedFat 2.9, Cholesterol 4.2, Sodium 194.3, Carbohydrate 86.9, Fiber 4, Sugar 2.1, Protein 16.8
SPAGHETTI WITH GARLIC AND OIL (AGLIO E OLIO)
When there's nothing in your refrigerator except garlic, olive oil, chili flakes, and parsley, you can put this together in all of 20 minutes. (It's also a fantastic midnight snack!)
Provided by Tony Mantuano
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pasta and sauce: Bring a large pot of water to a boil. Set a medium sauté pan over medium-low heat, and add the olive oil, garlic, and dried chiles. Sauté until garlic is very lightly brown, 4-5 minutes. Finish the sauce by turning heat to low and adding the chopped parsley and 8-10 grinds of black pepper. Meanwhile, cook the spaghetti: When the water is boiling, add 2 large pinches of salt, then add the spaghetti. Cook until al dente, about 3 minutes less than what the box advises, stirring occasionally so it doesn't clump. Reserve ¾ cup pasta water.
- Assembly: Drain the pasta, then return to the pot. Pour reserved pasta water and sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 1-2 minutes to allow it to "marry"-or absorb-the sauce. The pasta should be firm to the bite. Taste for seasoning and adjust if necessary. Transfer to a platter or bowl and serve immediately.
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GREEN BEANS AGLIO E OLIO – SUGARY LOGIC
From sugarylogic.com
5/5 (1)Total Time 25 minsCategory Side DishCalories 126 per serving
- Heat a large nonstick pan over medium heat. Place a tablespoon of oil into the pan. Add the green beans, carefully (remember they are frozen.) Cook until tender and cooked through. Make sure not to overcook, we still want them to have some body so that they can support the olive oil sauce.
- Remove the green beans and transfer them to a medium-sized bowl. Cover with foil to keep them warm.
- Place the remaining oil into the skillet. Add the garlic and cook until golden brown. Keep a close eye so that the garlic does not burn. Add the red pepper flakes and cook for 30 seconds more.
- Pour the garlic olive oil over the green beans and toss to coat. Add parsley, lemon juice, if using, and ¼ of the Parmesan cheese. Place onto the desired serving dish and garnish with the remaining Parmesan. Serve immediately.
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Ratings 4Calories 203 per servingCategory Side Dish
- Bring a 1/2 cup of water to boil in a shallow pan and add the green beans. Cover and cook for 2-3 minutes until bright green. Drain beans and wipe the pan clean.
- In the same pan on medium-low heat saute the garlic in a 1/4 cup of olive oil until lightly golden (about 1-2 minutes).
- Add the green beans to the pan and mix well. Cook for 2-3 minutes longer and add 1 tsp of kosher salt. Taste test and adjust salt, or add pepper if desired. Turn off heat and drizzle some extra virgin olive oil on top before serving. Enjoy!
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