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.
BROCCOLI RABE AND CHICKEN AGLIO OLIO (WITH OIL AND GARLIC)
Aglio Olio is a basic, quick pasta dish. You can use leftover chicken and veggies or cook as you go which will determine your prep time.
Provided by Antifreesz
Categories Vegetable
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- While the pasta (Angel Hair takes about 4 minutes) is cooking start aglio olio.
- In a heavy saucepan with a med/low flame, add 1/4 cup of oil and garlic.
- Lightly sauté garlic do not let the garlic get dark brown.
- Add chicken stock and stir.
- Add chicken.
- Add Broccoli Rabe.
- Do not drain pasta; use tongs to "pull" pasta out of pot and put in to pan with chicken and broccoli rabe.
- Toss and serve with fresh grated cheese.
Nutrition Facts : Calories 754.4, Fat 29.9, SaturatedFat 4.8, Cholesterol 43, Sodium 127.3, Carbohydrate 88.2, Fiber 3.7, Sugar 3, Protein 31.2
SPAGHETTI AND BROCCOLI AGLIO OLIO
Provided by Jeff Mauro, host of Sandwich King
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry.
- Add the spaghetti in the same pot of water. Cook until al dente, about 8 minutes.
- Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant, about 8 minutes. Add the florets, toss to coat and warm through.
- Drain the pasta in a colander set in the sink, and add the pasta to the skillet. Increase the heat to medium-high. Toss the ingredients and adjust the seasoning if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice over the top and sprinkle with the Parmigiano-Reggiano. Serve.
BROCCOLI AGLIO OLIO (WITH GARLIC AND OLIVE OIL)
Simple and delicious. A true Italian staple for any dinner. This recipe is just about the ONLY way my mother and grandmother cooked their vegetables!
Provided by Kozmic Blues
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Steam broccoli over a pot of boiling water, or in a veggie steamer, for about 5 minutes.
- Feel free to steam more or less, depending on how your family likes their veggies cooked.
- Keep in mind that you will also be sautéing the broccoli in the next step.
- In a large saute pan, heat olive oil over medium heat.
- Add the garlic and saute for about 45 seconds to impart its flavors into the oil.
- Before the garlic begins to brown, add the red pepper flakes and broccoli to the pan and cook for another 5 minutes, or until cooked to your liking.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 64, Fat 3.8, SaturatedFat 0.5, Sodium 31, Carbohydrate 6.5, Fiber 0.1, Protein 3.5
CHICKEN AND BROCCOLINI AGLIO E OLIO
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add broccolini; boil 3 minutes. With slotted spoon, remove broccolini to a bowl. Add pasta to pot. Cook following package directions. Drain, reserving 1/2 cup of the cooking water. While pasta is cooking, coat the chicken pieces with flour, shaking off excess. Season with 1/4 teaspoon of the salt and the black pepper. Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Add chicken and cook 3 to 4 minutes per side or until cooked through. Add garlic, capers, brine and red pepper flakes. Cook for 1 minute. Add cooked broccolini and reserved pasta water. Bring to a simmer. Add pasta and remaining 1/4 teaspoon salt. Stir to combine and coat pasta with liquid. Transfer to a large platter and drizzle with remaining 1 tablespoon olive oil. Sprinkle with parsley. Serve immediately.
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