Spaghetti With Garlic And Oil Pasta Recipe By Tasty

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SPAGHETTI WITH OIL AND GARLIC FOR ONE RECIPE BY TASTY

Here's what you need: thin spaghetti, olive oil, garlic, butter, fresh parsley, parmesan cheese, black pepper

Provided by Mike Delfuoco

Yield 1 serving

Number Of Ingredients 7



Spaghetti With Oil And Garlic For One Recipe by Tasty image

Steps:

  • Cook spaghetti in lightly salted water for ten minutes. Drain and set aside.
  • Thinly slice garlic and saute in oil until light brown.
  • Remove cooked garlic from oil and leave oil on medium heat.
  • In a wok, add the pasta, butter, hot oil, parsley and pepper and mix well.
  • Plate and top with parmesan cheese. Serve hot.
  • Enjoy!

Nutrition Facts : Calories 1085 calories, Carbohydrate 85 grams, Fat 72 grams, Fiber 3 grams, Protein 23 grams, Sugar 3 grams

¼ lb thin spaghetti, (not angel hair pasta)
¼ cup olive oil
4 cloves garlic
1 tablespoon butter
1 tablespoon fresh parsley, chopped
¼ cup parmesan cheese
black pepper, to taste

SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)

Provided by Food Network Kitchen

Categories     main-dish

Time 26m

Yield 4 to 6 servings

Number Of Ingredients 8



Spaghetti with Oil and Garlic (Aglio e Olio) image

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.

Kosher salt
1 pound spaghetti
3 cloves garlic, minced
1/2 cup extra-virgin olive oil
Pinch red pepper flakes
2 tablespoons chopped flat-leaf parsley
1/2 lemon, zested, optional
Freshly grated Parmigiano-Reggiano, optional

SPAGHETTI WITH GARLIC AND OIL PASTA RECIPE BY TASTY

Here's what you need: salt, spaghetti, extra virgin olive oil, garlic, red chili flakes, fresh parsley

Provided by Kiano Moju

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 6



Spaghetti With Garlic And Oil Pasta Recipe by Tasty image

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ¼ cup (60 ml) of pasta water, then drain.
  • Add the olive oil and garlic to a large cold sauté pan. Turn the heat to medium-low and slowly heat up until the garlic is fragrant and lightly colored, about 3 minutes.
  • Add the chile flakes and cook for another minute.
  • Add the reserved pasta water and bring to a simmer. Add the cooked spaghetti and parsley, if using. Stir until the pasta is well-coated. Season with salt to taste.
  • Enjoy!

Nutrition Facts : Calories 301 calories, Carbohydrate 42 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, Sugar 1 gram

salt, to taste
½ lb spaghetti
3 tablespoons extra virgin olive oil
4 cloves garlic, sliced
1 teaspoon red chili flakes
2 tablespoons fresh parsley, finely chopped, optional

SPAGHETTI WITH GARLIC, OIL AND HOT RED PEPPERS

This is the kind of quick, simple dish Italians often throw together after an all-night party or when spirits are flagging and an infusion of food is called for. Other types of long, thin pasta, like vermicelli, linguine or taglierini, may be substituted. If anchovies are omitted, adjust the salt in the sauce.

Provided by Nancy Harmon Jenkins

Categories     dinner, lunch, quick, weekday, pastas, main course

Time 15m

Yield 6 servings

Number Of Ingredients 7



Spaghetti With Garlic, Oil and Hot Red Peppers image

Steps:

  • Bring 5 to 6 quarts water to rolling boil.
  • Peel garlic cloves, removing green sprout at center, if necessary, and chop coarsely. In pan large enough to hold all the drained pasta, cook garlic in oil very gently over medium-low heat. Cook just until garlic softens and starts to turn golden. Do not brown.
  • Add at least 2 tablespoons salt to vigorously boiling water. Add spaghetti, stirring.
  • If using anchovies, add them to oil and garlic. Cook briefly, mashing anchovy pieces into oil with fork. Stir in chili pepper and half of the parsley, and carefully add a ladleful of the pasta cooking water. Let simmer, and reduce slightly while pasta finishes cooking.
  • Start testing pasta after it has cooked for 4 minutes. When it is still a little chewy in the center, drain and add it to pan with sauce. Turn heat up slightly, and cook, mixing pasta and sauce together well for 1 to 2 minutes, or until pasta is done to taste. Turn pasta into preheated serving bowl, sprinkle with remaining minced parsley, and serve immediately.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 16 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 235 milligrams, Sugar 2 grams

4 to 6 plump garlic cloves
1/2 cup extra virgin olive oil
Sea salt to taste
1 pound spaghetti
3 to 4 anchovy fillets, coarsely chopped (optional)
1 small dried hot red chili pepper, crumbled, or 1/2 teaspoon hot red pepper flakes or more to taste
1/2 cup minced flat-leaf parsley

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