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.
ITALIAN ROASTED GARLIC SOUP
Make and share this Italian Roasted Garlic Soup recipe from Food.com.
Provided by Hey Jude
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Rub off some of the papery outer skins of the garlic heads but do not peel them or separate the cloves, leave the heads intact.
- Slice 1/4" off the top of each garlic head.
- Place the heads, cut side up, in a lightly sprayed or oiled baking dish.
- Drizzle 1/2 teaspoons oil over each head.
- Bake, uncovered, until golden, about 1 hour.
- Cool slightly then press the whole head with your hand all at once to release the garlic pulp.
- Place the pulp in a bowl and set aside.
- In a large soup pot over medium heat, warm the remaining oil.
- Add onion and celery and saute until tender, about 5 minutes.
- Add reserved garlic pulp, stock, beans, basil salt, pepper and bay leaf.
- Bring to a boil; reduce heat to medium-low and simmer, uncovered, 15 minutes.
- Remove bay leaf and discard.
- In a food processor or blender (or better yet, an immersion blender, which is what I used), puree soup in batches.
- Return to pot and stir in half-and-half.
- Simmer until flavors are blended, about 5 minutes.
- Ladle into bowls and sprinkle with Parmesan cheese and parsley.
Nutrition Facts : Calories 248, Fat 7.8, SaturatedFat 2.5, Cholesterol 11.7, Sodium 518.4, Carbohydrate 33.3, Fiber 5.5, Sugar 4.1, Protein 12.6
SPAGHETTI ITALIAN
Delicious and not so sweet. Good to the last bowl!!
Provided by FOXWORTH
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large skillet, brown sausage over medium heat; drain and set aside.
- In a large saucepan over medium heat, combine tomato sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper and Italian sausage; mix well.
- Simmer over medium-low heat for at least one hour; it is best if simmered all day.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Mix sauce with hot pasta; serve.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 38.5 g, Cholesterol 14.9 mg, Fat 8 g, Fiber 3.9 g, Protein 12.2 g, SaturatedFat 2.6 g, Sodium 1068.7 mg, Sugar 7.9 g
CAULIFLOWER SPAGHETTI SOUP WITH GARLIC BREAD
Italian comfort food--my mom made this when we were kids. Not many people have heard of it but it is a family favorite with lots of garlic, black pepper, and tender cauliflower simmering in a tomato broth. Serve with real garlic bread for a true Italian feast!
Provided by JoAnnOx
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Prepare garlic bread: slice baguette in half lengthwise and slather in butter. Sprinkle minced garlic and garlic salt over both sides. Put halves together and wrap in aluminum foil.
- Bake in the preheated oven for 10 to 15 minutes. Remove from the oven and slice at an angle. Set aside.
- While the garlic bread is in the oven, combine water and bouillon for soup in a large stockpot; bring to a boil. Add cauliflower and broken spaghetti. Stir to submerge pasta and return to a boil. Cook for 8 minutes.
- At the same time, heat a saucepan over medium-low heat for 3 minutes. Add olive oil and then garlic; simmer until fragrant, about 1 minute. Pour in tomato sauce to sear in the garlic and oil flavor; set aside.
- When cauliflower and pasta have cooked for 8 minutes, pour tomato sauce into the stockpot; stir to mix. Add sea salt, garlic salt, and pepper. Reduce heat to low and cook until pasta is tender yet firm to the bite, 3 to 5 minutes longer.
- Ladle soup into bowls and sprinkle with grated Parmesan cheese. Serve with garlic bread.
Nutrition Facts : Calories 467.6 calories, Carbohydrate 75.2 g, Cholesterol 18.4 mg, Fat 12 g, Fiber 6.3 g, Protein 16.5 g, SaturatedFat 5.1 g, Sodium 1288.7 mg, Sugar 8.9 g
HEARTY ITALIAN SOUP
Macaroni and Italian sausage makes this tomato-veggie soup thick and hearty. "It offers a nice change of pace from my chili recipe," notes Robin Sabrowsky of Plymouth, Wisconsin.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the sausage, onion and green pepper until sausage is browned; drain. Stir in the tomatoes, water, tomato sauce, sugar, bouillon and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. , Stir in macaroni. Cover and simmer 10-15 minutes longer or until macaroni is tender. Sprinkle with cheese.
Nutrition Facts : Calories 122 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 943mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.
SPAGHETTI WITH GARLIC AND OIL PASTA RECIPE BY TASTY
Here's what you need: salt, spaghetti, extra virgin olive oil, garlic, red chili flakes, fresh parsley
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ¼ cup (60 ml) of pasta water, then drain.
- Add the olive oil and garlic to a large cold sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
- Add the chile flakes and cook for another minute.
- Add the reserved pasta water and bring to a simmer. Add the cooked spaghetti and parsley, if using. Stir until the pasta is well-coated. Season with salt to taste.
- Enjoy!
Nutrition Facts : Calories 301 calories, Carbohydrate 42 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, Sugar 1 gram
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