Spaghetti Alio and Oil


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We boil the pasta, I use a simple rule, namely I boil them exactly as it says on the package in salted water.

Chop the garlic into thin slices and finely chop the parsley.

Heat the olive oil in a pan and add the garlic. After adding the garlic, let the heat simmer as low as possible and let it simmer until it starts to take on color. When the garlic starts to turn golden, add a pinch of hot pasta water and turn off the heat.

When the pasta is cooked, drain it, put it in a large bowl, add the garlic oil, chilli flakes, pepper, a large part of Parmesan cheese, butter and parsley. We still keep some Parmesan cheese for garnish. Mix everything, add the rest of the Parmesan cheese and serve hot.

Good appetite!




Lidia & # 8217s Family Table

Put a large pot of salted water on to boil.

If using dry pasta, plunge it into the boiling water 5 minutes before starting the sauce fresh pasta is added at the same time you start the sauce. Pour 3 tablespoons of the oil into the big skillet, scatter the garlic slices in the oil and set over medium heat. Cook for a minute, add the peperoncino and cook another minute, shaking the pan now and then, until the garlic slices are an even light gold.

Ladle in 2 cups of boiling pasta water (watch out for sizzling spatters) and cook rapidly for 2 to 3 minutes, reducing the liquid by a third or so. Taste the sauce add salt as needed. Keep at low simmer until the pasta is ready. When the pasta is not quite done al dente, bring the sauce to an active simmer, and then dump the pasta in.

Finish the sauce and pasta by tossing them together in the skillet over low to moderate heat until the pasta is tender to the bite. If the dish is dry, incorporate more hot pasta water if soupy, reduce with higher heat and a bit more cooking. Add the parsley during the initial tossing off the heat toss in the cheese and the final tablespoon of olive oil just before serving.


Spaghetti with Garlic and Olive Oil

This is as easy as it gets. When you are too tired to even think about fixing dinner, this is what you whip up. I have heard that many chefs during cooking school or after a long shift on the line, they come home and make Spaghetti Aglio e Olio. It is a big bowl of comfort food that is so simple and quick to prepare.

I love real authentic Italian food. Years ago I flew to Chicago to bake with Nestle for their & # 8220Bake Some Good & # 8221 event. We baked goodies and then delivered them to a large homeless shelter in the area. It will go down as one of the best days of my life!

It was a whirlwind trip and I arrived the night before the event. Since I had never been to Chicago, I couldn't wait to venture out into the city. I started to walk the streets and I stumbled upon Eataly, a culinary mecca that I am obsessed with in New York City, and I found it in Chicago. This is what foodies like me dream about. If you & # 8217ve never been to Eataly, put it on your list.

It is a two-story foodie paradise filled with all kinds of restaurants, bakeries, and you can even pick up your fresh produce while eating ice cream. I could spend an entire day there just eating my way through it! I found an area with cookbooks lined up the wall which is my kind of reading. Then I found a large sign stating, & # 822050% off all cookbooks. & # 8221 Are you kidding me? I just hit the jackpot! Well, except for the fact that I had ZERO room in my suitcase. This didn't stop me! I am one resourceful girl and there had to be a way.

I thumbed through stacks and stacks of cookbooks while I devoured some desserts. That & # 8217s is my kind of multi-tasking. I made the trek back to the hotel holding several heavy cookbooks. One was Lidia & # 8217s Italian-American Kitchen, which has authentic Italian recipes. If only there was a hidden camera in my hotel room that night as I tried to stuff everything into one little carry-on. I basically wore about 4 outfits on the plane. I kid you not. But the cookbooks and a ridiculous amount of Nestle chocolate I had to carry back home were definitely worth it!

As I thumbed through the pages, the very first recipe I wanted to try was this Spaghetti Aglio e Olio which means Spaghetti with Garlic and Oil. It was such a simple recipe but I loved how the garlic and olive oil were the stars of the pasta. I was hooked after the first bite and now when I am feeling lazy and don & # 8217t feel like whipping up an elaborate meal, this is my go-to pasta.


Spaghetti Garlic and Oil Recipe Ingredients

Of course, my spaghetti garlic and oil recipe includes a few fresh twists. I start with these traditional ingredients:

  • Spaghetti: If you don't have spaghetti on hand, use whatever pasta you do have. I recommend choosing a long pasta like fettuccine, linguine, or bucatini, but if short-cut pasta is what & # 8217s in your kitchen, it & # 8217ll still come out delicious.
  • Olive oil: Use the best one you have.
  • Garlic: The star ingredient! Don & # 8217t skimp on it & # 8211 it & # 8217s is essential for infusing the pasta with rich, nutty flavor.
  • Red pepper flakes: For heat! If you & # 8217re sensitive to spice, feel free to skip them, or start with just 1/4 teaspoon. If you want your pasta to have more of a kick, add up to 1/2 teaspoon.
  • Parsley: Sprinkle it over the pasta for a lovely fresh finish.

Then, I add these unconventional (but tasty!) Ingredients:

  • Lemon: It may not be totally authentic, but if you ask me, a little lemon will never hurt anything. I use both lemon juice and zest to fill this pasta with bright flavor.
  • Street: If you ask me, pasta + greens are a match made in heaven. Feel free to skip the kale if you prefer, or use different greens, such as spinach or Swiss chard, if you don & # 8217t have any kale on hand.
  • Parmesan cheese: Garlic and oil purists will tell you never to serve it with cheese, but I think a shower of freshly grated Parmesan or vegan Parmesan is a welcome touch. Its nutty taste pairs perfectly with the savory garlic.

(See the full measurements at the bottom of this post!)


Spaghetti Garlic And Oil With Vegetables

Spaghetti Aglio E Olio With Vegetables is a variation to the traditional Italian pasta dish from Naples by adding vegetables such as bell peppers, fresh parsley and mushrooms. The important key to make spaghetti garlic and oil is to toss the garlic slowly into the virgin olive oil till golden. If the garlic is under cooked it will not release the flavor needed and if it becomes dark then it would give bitter or burnt taste. The spaghetti garlic and oil is a quick and easy way to fulfill your tummies for a weeknight dinner. It tastes equally good if it is cold and hence a good option to pack for kids lunchboxes or carry for the picnic.

This is my son (Aarav & # 8217s) favorite lunch box dish. Traditionally the pasta does not have any veggies. To make it more nutritious, I prefer adding bell peppers and mushrooms to the dish. Adding fresh parsley makes the spaghetti more flavorful. You can add dried parsley and mixed herbs if not using fresh parsley.

Always use good quality of extra virgin olive oil to make the spaghetti garlic and oil. Aglio e Olio means olive oil and garlic in Italian. The spaghetti can be served by sprinkling some grated or shaved Parmesan cheese on it.

Friends do try this very easy and quick recipe and please do share your feedback with me.


Step 2: Bring the Water to a Boil.

A generous pot of rapidly boiling water is helpful when cooking the spaghetti as this will help prevent the pasta from sticking together by quickly washing away the starch from the pasta surface while it's cooking. It enables the water to come back to a boil faster after adding the pasta. Also it makes it easier to submerge long and rigid pastas like spaghetti.

Furthermore, adding pasta to water that isn’t boiling will actually increase the overall cook time and cause the pasta to sit in the water for a longer time. Hence, it may result in paste that has absorbed too much water with a mushy texture.


  • 350 gr (12.5 0z) of spaghetti
  • 2 cloves of garlic
  • 1 or 2 fresh red hot chilli peppers or dried red hot chili pepper.
  • 6 tablespoons of extra virgin olive oil
  • a handful of chopped fresh parsley (optional)

There are many varieties of garlic commonly grown in Italy. Some qualities are protected by protection consortia and Slow Food presidia such as white garlic from Polesano DOP, garlic from Vessalico or red from Nubia. White garlic is the most common, the best to keep fresh and the one with the most intense flavor and aroma. Pink garlic is very delicate in aroma and flavor, difficult to keep fresh and consumed especially when it's new. Finally, red garlic has a strong flavor that turns towards spicy.


Spaghetti Garlic and Oil

Garlic and oil is one of the most basic and easiest Italian recipes.

As the name suggests, the pasta is made with garlic (aglio) and oil (olio). The recipe originated from Naples and it & rsquos very popular worldwide.

The two key ingredients are olive oil and garlic. Garlic and spaghetti oil is also speckled with red pepper flakes, which gives the recipe a subtle heat.

The oil, garlic and heat transform this simple pasta dish into a delicious and restaurant-quality meal that you can make at home!


Spaghetti Garlic and Oil Ingredients:

First, a brief chat about the ingredients needed to make garlic and oil spaghetti (pronounced & # 8220ah-lee-oh eh oh-lee-oh & # 8221) & # 8230

  • Spaghetti: Or linguine, fettuccine, or any other shape of pasta noodle you prefer.
  • Olive oil: Since olive oil is the main ingredient in this sauce, I really recommend using the best-quality extra virgin olive oil you can find. It will make a difference!
  • Garlic: I admittedly like tones of garlic in this pasta (like, closer to 10-12 cloves). But it is traditionally made with between 4-8 cloves. So you do what sounds best to you!
  • Crushed red pepper flakes: Traditional spaghetti garlic and oil is made with fresh peppers (red hot chile peppers) that are commonly found throughout Italy. But since they are harder to find in other countries, I have written this recipe using dried crushed red pepper flakes, which we will simmer in the olive oil to bring out their best flavor.
  • Optional garnishes: The two most popular toppings for this classic Italian dish are finely-minced fresh parsley and / or freshly-grated Parmesan. I love adding both, but they are totally optional.

Detailed ingredient amounts and instructions listed in the full recipe below.


Spaghetti Garlic and Oil

Spaghetti Garlic and Oil (and chili pepper!) Is simple, healthy and sure to tickle your taste buds. Join me along with one of my young superstar fans, Dorian as we create this astonishing dish in a beautiful Sydney park.

Dorian’s enthusiasm and love for Italian food will be sure to make you rush to the kitchen and with just a few special ingredients, Spaghetti garlic and oil will become your go-to for a quick, irresistible meal.

Watch Spaghetti Garlic and Oil video recipe video recipe:

INGREDIENTS:

  • Spaghetti (300-500g)
  • 2 x long chillies (you can also use chilli flakes if you prefer)
  • Bunch of fresh parsley
  • 2 x garlic cloves
  • Extra virgin olive oil (EVOO)
  • Rock salt
  • Pepper
  • Parmesan cheese
  • 5L water

TOOLS:

  • Large deep round fry pan
  • Large deep pot
  • Wooden spoon
  • 1 x sieve
  • Grater
  • Tongs
  • Mixing bowl

COOKING METHOD:

    1. Add approx. 5litres of water to your pot and put it on the stove at a medium-high temperature.
    2. Finely slice 2 cloves of garlic and chop them into small pieces.
    3. Slice up both chillies and then cut these up into small pieces too.
    4. Chop a generous amount of parsley.
    5. To prepare your Spaghetti Aglio e Olio, put a large, deep fry pan on low heat and drizzle some EVOO over the top. After it heats up (around a minute or so), add the chopped chilli, garlic and parsley.
    6. Add some cracked pepper over the top and mix well using a wooden spoon.
    7. Leave this to cook for around 5 minutes and remember to stir it every now and then.

      1. Once the water has boiled, throw in some rock salt and mix it through. Now, add the pasta and cook it to the instructions on the packet (this is best served al dente).

      VINCENZO & # 8217S PLATE TYPE: If the ingredients aren’t smothered with EVOO, there probably isn’t enough! Add some extra oil as it is the key ingredient so that the pasta will be well lathered once it is mixed together.

      1. Keep an eye on the pan and make sure the garlic doesn’t burn as this will ruin the taste! If it starts to brown, add a small drop or two of water but be careful!
      2. Once the pasta has finished cooking, strain it and add it to the fry pan - adding a little boiled water as you go.
      3. Mix this together really well using a set of tongs and then swirl and toss the pasta around so that all of the ingredients which are at the bottom, come to the top and beautifully color the strands of spaghetti.

      VINCENZO & # 8217S PLATE TYPE: Spaghetti Garlic and oil should be cooked then eaten right away as it is best enjoyed hot from the pan!

      HOW TO SERVE:

      • Add it to your desired serving plate and then grate a generous serve of parmesan cheese over the top along with an added drizzle of EVOO to tantalize your tastebuds!

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