Pasta With Garlic And Oil Aglio E Olio Recipes

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!

Steps:

• Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack and heat oven to 200 degrees.
• Bring 4 quarts water to rolling boil, covered, in large Dutch oven or stockpot. Add pasta and 1 1/2 teaspoons table salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta.
• While water is heating, combine 3 tablespoons oil, 3 tablespoons garlic, and 1/2 teaspoon table salt or sea salt flakes in heavy-bottomed nonstick 10-inch skillet; cook over low heat, stirring constantly, until garlic foams and is sticky and straw-colored, 10 to 12 minutes. Off heat, add remaining tablespoon raw garlic, red pepper flakes, parsley, lemon juice, and 2 tablespoons pasta cooking water to skillet and stir well to keep garlic from clumping.
• Transfer drained pasta to warm serving bowl; add remaining 3 tablespoons olive oil and remaining reserved pasta cooking water and toss to coat. Add garlic mixture and 3/4 teaspoon table salt or 1 teaspoon sea salt flakes to pasta; toss well to combine. Serve immediately, sprinkling individual bowls with portion of Parmesan, if desired.

Steps:

• Cook the spaghetti in abundant salt water following manufacturer's instructions, tasting for readiness from time to time.
• While the pasta is cooking, pour the olive oil in a skillet and add the garlic and red pepper. Turn the heat to medium.
• Sauté the garlic briefly, but turn heat off before the garlic could begin coloring.
• When pasta is al dente (firm but not too soft or overcooked), drain and transfer to a bowl.
• Top with the oil-garlic mixture.
• Spread the chopped parsley on top (if desired). Toss thoroughly and serve at once.

Steps:

• Saute garlic and pepper in oil until golden brown. Add bread crumbs and blend well. Toss in pasta cooked to al dente and serve.

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.

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.

Steps:

• Warm a large serving bowl in a low oven. Bring 5 quarts water to a rolling boil in a large pot. Add 2 teaspoons salt and pasta to boiling water, stirring to separate strands. Use the lowest package cooking time as a beginning point. Taste for tenderness and continue cooking if necessary. Reserve 1/2 cup pasta cooking water and set aside. Drain pasta.
• Start sauce when water is put on to boil. In a 9- or 10-inch nonstick skillet, heat 3 tablespoons olive oil over medium-low heat. Add 3 tablespoons garlic and 1/2 teaspoon salt. Cook, stirring often, until garlic is straw-colored, about 5 to 8 minutes. Remove from heat and stir in remaining tablespoon garlic, crushed pepper flakes, parsley, lemon juice and 2 tablespoons pasta cooking water.
• Transfer drained pasta to warm serving bowl. Toss with remaining 3 tablespoons olive oil and remaining cooking water. Add garlic mixture, tossing well to combine. Serve immediately with some grated cheese on the side.

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.

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:

• 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.