Spaghettini With Oil And Garlic 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 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 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 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.