Pasta With Garlic Oil Recipes

Steps:

• In a large pot of salted water boil pasta until al dente. Drain well.
• In a small saucepan heat oil slightly, add garlic. Saute garlic until it is lightly browned. Be careful not to burn garlic.
• Combine pasta and garlic, salt and pepper to taste. Top with Parmesan or Romano cheese and serve.

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!

Steps:

• Bring a large pot of water to a brisk boil.
• Add salt.
• Add the spaghetti, following directions on the box.
• Meanwhile, heat the oil in a small pan.
• Slice the garlic thinly and add it to the oil.
• remove the pan from the heat when the garlic turns a pale golden color (do not brown the garlic).
• Add the parsley, salt and pepper.
• Reserve 1/2-3/4 cup pasta water.
• Drain pasta & stir in the oil.
• Add the water if you think the mixture is too dry.

Steps:

• Bring about 5 quarts of water to a boil with 3 teaspoons salt; add in the spaghetti and cook only until firm-tender; drain but RESERVE 1/2 cup pasta water.
• Start this when you are boiling the pasta; Heat about 4 tablespoons olive oil over medium-low heat in a skillet.
• Add in 3 tablespoons garlic and about 1/2 teaspoon salt with black pepper to taste; saute stirring often until the garlic is light brown (about 6-8 minutes) remove from heat and stir in the remaining 1 tablespoon minced garlic, crushed red pepper flakes, parsley, lemon juice and about 2 tablespoons of pasta cooking water; mix to combine.
• Transfer the drained pasta to a large serving bowl; toss with remaining 3 tablespoons olive oil and the remaining reserved cooking water.
• Add in the garlic mixture; toss well to combine.
• Season with more black pepper and salt to taste if desired.
• Serve immediately with grated Parmesan cheese.
• Delicious!

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• In a skillet, saute garlic in oil on low heat, just hot enough to make the garlic sizzle; about 10 to 15 minutes. Season with basil, oregano, parsley, and crushed red pepper, and remove from heat.
• In a large bowl, toss cooked pasta with garlic and herb mixture, and let sit for 3 to 5 minutes. Sprinkle with Parmesan, and serve.

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:

• In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
• Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
• Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
• Cook's Note: Use pasta water if the pasta was made fresh.
• Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

Steps:

• In a 12-inch skillet or Dutch oven, combine 1 tablespoon oil and the garlic. Place over medium heat and sauté garlic until golden. Using a slotted spoon, transfer garlic to a plate and set aside.
• Set aside a colander placed over a bowl. Place pasta in unwashed skillet (if pasta is very long it may not lie flat on bottom until it begins to soften). Add 2 teaspoons salt and 8 cups cold water.
• Place over high heat and cook uncovered, stirring frequently to keep pasta submerged, until pasta is almost al dente, 8 to 10 minutes, depending on pasta. Tilt pan and spoon off as much liquid as possible into a bowl, so that very little is left in pan. Add remaining 1/4 cup oil, reserved garlic, parsley and red pepper. Return just enough cooking liquid to pasta, tossing them together, to make a creamy sauce. Adjust salt as needed. Serve immediately.

Steps:

• Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
• Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6-7 minutes (do not brown). Stir in parsley, then remove from heat.
• While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
• Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1-2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.