SPAGHETTI AGLIO, OLIO, E PEPERONCINI
This is the classic recipe used by Italians for a simple yet flavorful pasta. It's the first dish that comes to mind on busy weeknights, fuel for late-night cram sessions like for "la note prima degli esami" (the night before final exams), impressing a boyfriend or girlfriend, or their parents, the times when the fridge is empty, or you just need a light starter to your meal. This is the epitome of comfort food in Italy.
Provided by Buckwheat Queen
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 694.5 calories, Carbohydrate 66.7 g, Fat 41.9 g, Fiber 3.3 g, Protein 11.9 g, SaturatedFat 5.9 g, Sodium 11.1 mg, Sugar 3.5 g
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.
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
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
SPAGHETTI AGLIO E OLIO
Toss golden garlic and silky olive oil through spaghetti to make this classic Italian dish - ready in the time it takes to boil the pasta. It's simple, flavourful and perfect for busy days
Provided by Katie Hiscock
Categories Dinner
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 523 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.02 milligram of sodium
More about "spaghetti aglio olio e peperoncino con bottarga recipes"
SPAGHETTI AGLIO, OLIO E PEPERONCINO - ITALIAN RECIPE BOOK
From italianrecipebook.com
5/5 (3)Category PastaServings 4
- Once water is boiling add salt to taste and cook spaghetti ‘al dente’.While you’re waiting, start preparing the sauce.
- Peel garlic clove(s), split it in half and discard the green part that is in the middle. Chop the rest of the clove.If you’re using whole (fresh or dried) chili pepper, slice it lengthwise, remove the seeds and discard the stem. Chop peperoncino coarsely.
- Put oil, garlic and fresh peperoncino or dried chili flakes in a skillet pan, start heating over low heat.Let them fry for about two minutes then add a little bit of parsley.
PASTA CON LA BOTTARGA (PASTA WITH BOTTARGA) RECIPE
From seriouseats.com
5/5 (2)Total Time 35 minsCategory Mains, Quick And Easy, Quick DinnersCalories 585 per serving
AUTHENTIC SPAGHETTI AGLIO E OLIO - AN ITALIAN IN MY …
From anitalianinmykitchen.com
SPAGHETTI AGLIO E OLIO RECIPE | KITCHN
From thekitchn.com
SPAGHETTI RECIPE WITH GARLIC, OLIVE OIL AND CHILLI
From greatitalianchefs.com
SPAGHETTI AGLIO OLIO E PEPERONCINO - OLIVIA'S CUISINE
From oliviascuisine.com
SPAGHETTI AGLIO E OLIO - THE MEDITERRANEAN DISH
From themediterraneandish.com
SPAGHETTI AGLIO OLIO & PEPERONCINO, CLASSIC ITALIAN RECIPE - YOUTUBE
From youtube.com
SPAGHETTI AGLIO, OLIO E PEPERONCINO RECIPE - THE YUMMY DELIGHTS
From theyummydelights.com
AGLIO E OLIO WITH BOTTARGA - KITCHENMESS
From kitchenmess.com
SPAGHETTI AGLIO OLIO E PEPERONCINO - SUGARLOVESPICES
From sugarlovespices.com
SPAGHETTI CHITARRA ‘AGLIO OLIO E PEPERONCINO’, VONGOLE & BOTTARGA
From lucaciano.com
SPAGHETTI AGLIO OLIO E PEPERONCINO RECIPE | PASTA RECIPES …
From pbs.org
SPAGHETTI AGLIO OLIO E PEPERONCINO - VINCENZO'S PLATE
From vincenzosplate.com
SPAGHETTI AGLIO E OLIO RECIPE - BBC FOOD
From bbc.co.uk
SPAGHETTI AGLIO E OLIO RECIPE | MYRECIPES
From myrecipes.com
SPAGHETTI AGLIO, OLIO E PEPERONCINO RECIPE | EATALY
From eataly.ca
You'll also love