Spaghettini Aglio E Olio Recipes

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:

• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Stir the spaghettini into the boiling water; return to a boil, stirring frequently.
• Cook the pasta, semi-covered, stirring occasionally, until tender but still very firm, about 6 minutes.
• Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium heat.
• Add in the garlic and cook, shaking the skillet and stirring, until pale golden, about 2 minutes.
• Remove from the heat and add 1/2 teaspoon crushed red pepper.
• Ladle about 1 1/2 cups of the pasta cooking water into the sauce.
• Add the parsley, remaining 2 tablespoons oil, and salt to taste.
• If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
• If not, drain the pasta, return it to the pot, and pour in the sauce.
• Bring the sauce and pasta to a simmer, tossing to coat with sauce.
• Cook until the pasta is coated with the sauce and done, about 1 minute.
• Remove the pot from the heat and toss in the grated cheese.
• Check the seasoning, adding salt and crushed pepper flakes if needed.
• Serve immediately in warm bowls.

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 salted water to a boil, add the pasta and cook, stirring after 1 minute, until about three-quarters of the way done.
• Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the red pepper flakes and garlic and cook until just beginning to turn golden brown, then add the parsley. Add a ladle of the pasta water to stop the cooking process and allow the flavors to combine.
• When the pasta is three-quarters of the way cooked, remove it from the water and add it to the saute pan. Add more pasta water as necessary to finish cooking the pasta, letting the liquid reduce as the pasta finishes to form a sauce.
• Season with salt if desired and transfer to a large serving dish. Drizzle with more olive oil and serve.

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:

• Toast the bread crumbs along with the parsley in a dry saucepan until golden brown. Reserve.
• Bring salted water to a boil, and cook the spaghetti for about 6 minutes or just until al dente. Drain, but reserve a few ladles of pasta water.
• In another pan, while the pasta is cooking, heat the extra-virgin olive oil and combine the garlic and chili peppers over medium heat. Cook for a few minutes, or until the garlic is golden brown. Do not burn the garlic; otherwise it will become bitter.
• Add the spaghetti to the pan with the olive oil, and mix well. To prevent dryness, ladle some pasta water to the pasta. Cook for another minute, or until the desired state of al dente.
• Mix in the toasted bread crumbs and parsley before serving.

Steps:

• Boil water for pasta.
• Meanwhile, saute' garlic, oil, & garlic powder in saucepan over low-medium heat (must not burn the garlic or it is ruined as the taste goes bad & you have to start from scratch).
• Set aside 4-5 anchovies and cut them into small pieces, reserve those for last step.
• Take remaining anchovies in can & add them to garlic & oil saute' and break them into pieces as you stir them into pan. Stir frequently. Add dash of salt to taste.
• Cook pasta as directed. Drain. Put into large pasta bowl. Add oil/garlic/anchovy mix as well as reserved anchovy pieces. Toss together & serve immediately.

Steps:

• Bring a large pot of water to the boil.
• Add 2 tablespoons salt.
• Add spaghetti.
• Cook for 14 minutes exactly, then drain.
• About half-way through the cooking time for the spaghetti, heat the olive oil in a large frypan over a medium heat.
• Add the garlic, anchovy and chilli - I pound these three ingredients in a mortar and pestle for a minute or so first, but this is not absolutely necessary.
• Cook the garlic, anchovy and chilli mixture in the oil for a couple of minutes until the garlic is soft but not brown.
• Reduce heat to low and add lemon juice, breadcrumbs, salt and half the parsley and stir to combine.
• With the pan still on the heat, add the drained spaghetti and toss with a pair of tongs or two forks to combine thoroughly.
• Serve sprinkled with grated or granulated parmesan cheese and the rest of the parsley.

Steps:

• Bring a large pot of very well salted water to a boil. Heat the olive oil in a saute pan over medium heat. Start cooking the spaghetti.
• While it cooks, add the garlic to the pan with just enough heat so that it sizzles gently. Add the crushed red pepper flakes. When the outside edges of the garlic are just starting to brown, add 1 cup of the pasta water and a pinch of salt. Keep cooking, shaking the pan to create an emulsion, until the oil and water mixture no longer has that very harsh raw garlic flavor.
• When the pasta is al dente, drain it and add it to the pan, along with the chopped parsley, if using, tossing to coat. Serve immediately.