Contents
How to make the best pasta aglio olio?
How to make Pasta Aglio Olio Recipe –
- To begin with Pasta Aglio Olio, cook the Spaghetti pasta according to instructions in salted boiling water in a saucepan, Drain and reserve 1-2 ladles of the water.
- In a flat pan, heat the olive oil. Add the garlic, chillies and some parsley. Saute for a minute and toss in the pasta.
- Mix and add little of the pasta water to moisten it. Stir and take off the heat.
- Garnish it with Parmesan, Pecorino or bread crumbs and serve immediately.
- Serve Pasta Aglio Olio with Pizza Margherita and a glass of wine for a weekend night dinner.
Last Modified On Friday, 11 May 2018 14:59
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What is spaghetti with garlic and olive oil called?
It is basically spaghetti with garlic and olive oil, and it’s considered somewhat of a lower-budget version of pasta with mussels! It takes very few ingredients to make traditional pasta aglio e olio -thin pasta of your choice, garlic, olive oil, and red pepper flakes.
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How to Cook Pasta with garlic?
Spaghetti Aglio e Olio No two aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden brown in the olive oil. If it’s too light, you don’t get the full flavor and if it’s too dark it gets bitter. My advice? Do it perfectly. Jump to Nutrition Facts
- 1 pound uncooked spaghetti
- ½ cup olive oil
- 6 cloves garlic, thinly sliced
- ¼ teaspoon red pepper flakes, or to taste
- salt and freshly ground black pepper to taste
- ¼ cup chopped fresh Italian parsley
- 1 cup finely grated Parmigiano-Reggiano cheese
- 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 10 to 12 minutes. Drain and transfer to a pasta bowl.
- While the pasta is cooking, combine olive oil and garlic 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, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
- Serve pasta topped with the remaining Parmigiano-Reggiano cheese. Photo by: Tammy. Photo by: Tammy
It’s not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese. Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 755 | |
| % Daily Value * | |
| Total Fat 35g | 44% |
| Saturated Fat 8g | 38% |
| Cholesterol 18mg | 6% |
| Sodium 355mg | 15% |
| Total Carbohydrate 87g | 32% |
| Dietary Fiber 4g | 14% |
| Total Sugars 3g | |
| Protein 23g | |
| Vitamin C 7mg | 33% |
| Calcium 260mg | 20% |
| Iron 4mg | 24% |
| Potassium 321mg | 7% |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient.
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How do you make Parmigiano-Reggiano pasta?
Spaghetti Aglio e Olio No two aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden brown in the olive oil. If it’s too light, you don’t get the full flavor and if it’s too dark it gets bitter. My advice? Do it perfectly. Jump to Nutrition Facts
- 1 pound uncooked spaghetti
- ½ cup olive oil
- 6 cloves garlic, thinly sliced
- ¼ teaspoon red pepper flakes, or to taste
- salt and freshly ground black pepper to taste
- ¼ cup chopped fresh Italian parsley
- 1 cup finely grated Parmigiano-Reggiano cheese
- 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 10 to 12 minutes. Drain and transfer to a pasta bowl.
- While the pasta is cooking, combine olive oil and garlic 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, salt, and black pepper into pasta. Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
- Serve pasta topped with the remaining Parmigiano-Reggiano cheese. Photo by: Tammy. Photo by: Tammy
It’s not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese. Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 755 | |
| % Daily Value * | |
| Total Fat 35g | 44% |
| Saturated Fat 8g | 38% |
| Cholesterol 18mg | 6% |
| Sodium 355mg | 15% |
| Total Carbohydrate 87g | 32% |
| Dietary Fiber 4g | 14% |
| Total Sugars 3g | |
| Protein 23g | |
| Vitamin C 7mg | 33% |
| Calcium 260mg | 20% |
| Iron 4mg | 24% |
| Potassium 321mg | 7% |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient.
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