aglio e olio

Spaghetti Aglio e Olio with Breadcrumbs is a simple, traditional Italian dish that's super wallet friendly and delicious. Simply dressed with buttery breadcrumbs, olive oil, garlic and a pinch of red pepper flakes.&nbsp;

Spaghetti Aglio e Olio with Bread Crumbs

bread

Tablespoons butter

spaghetti

garlic (minced)

fennel seeds

red pepper flakes

Tablespoons extra virgin olive oil (plus more for drizzling)

Parmesan cheese (for topping (optional))

Lemon zest (for topping (optional))

Salt and pepper (to taste

Preheat oven to 300 degrees. Toast bread for 15-20 minutes, flipping once during the cooking. Let cool slightly and process in food processor or blender to create breadcrumbs. Toss crumbs with the melted butter, and a good pinch of salt and pepper. Spread in a single layer on your baking sheet and toast for an additional 10-15 minutes, until golden brown.

Bread Crumbs

Bring a large pot of salted water to a boil. Cook the pasta to al dente.&nbsp;

Brown the garlic in a large skillet over medium heat. Add the crushed fennel seeds and red pepper flakes along with the bread crumbs and let heat together until the flavors meld.

Drain the pasta, reserving the cooking water. Toss the pasta in the skillet with the bread crumb mixture. Drizzle with olive oil and add additional pasta water if moisture is needed. Sprinkle with parmesan and lemon zest, if desired.

Spaghetti Aglio e Olio

This olive oil and garlic pasta (or aglio e olio as it's known in Italy) is my go-to dinner when I'm on my own. All it takes is a few simple ingredients and about 15 minutes to pull it together! This recipe serves one, but you can easily scale it up if you want a few more servings.

Pasta with Olive Oil &amp; Garlic (Aglio e Olio)

(about 1/8 of box) spaghetti

olive oil

garlic clove, minced

fresh parsley, chopped

Parmesan

black pepper

Bring a large pot of water to a rolling boil. Toss in the spaghetti and cook until al dente.

While the pasta is cooking, warm the olive oil over medium low heat. Add in the garlic and let it cook until soft and golden (you may need to lower the heat to keep it from browning too fast).

Once the spaghetti is cooked drain it while reserving about 1 tablespoons of the starchy pasta water. Add the spaghetti to the pan with the oil and garlic. Toss the pasta around until it&#8217;s coated (this is where you can add in the starchy pasta water to keep the pasta moist if it looks too dry).

Add in the parsley and grated cheese, toss to combine and serve.

I often have a hard time deciding what to do for dinner or lunch and this was such a delicious and easy fix!

It’s delicious but it’s even better if you add more garlic and add chicken and Alfredo sauce.

I accidentally added a little to much oil, but otherwise this was delicious and I am definitely making this again, I am also going to maybe add chicken just to add something extra. Thanks so much April!! 😍

really yummy pasta 10/10 would eat again
😁👍

This penne aglio e olio is an easy twist on a classic pasta dish. Serve it as a simple side dish for chicken or as dinner for meatless Monday!

Penne Aglio e Olio

penne

extra virgin olive oil

garlic (approximately 6 cloves)

red pepper

salt

parsley

lemon zest

Prepare the penne noodles per the box instructions....

Prepare the penne noodles per the box instructions. Reserve 1 cup of the pasta water before draining.

While the noodles are cooking, heat the olive...

While the noodles are cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 2 minutes. Stir frequently and when the garlic's edges begin to brown, add the crushed red pepper. Sauté for an additional 30 seconds. Add the reserved pasta water and bring to a boil.

Simmer for 5 minutes, then add the cooked...

Simmer for 5 minutes, then add the cooked pasta to the pot. Toss carefully, then stir in the salt and parsley. Allow to rest for an additional 5 minutes off the heat before serving.

When serving, top with fresh lemon zest.

https://mediavine-res.cloudinary.com/video/upload/g2kog9gqrzqlfduxp3gx.mp4

Colatura is another umami bomb to add to your pantry, and plays an essential role in this easy and delicious weeknight pasta dish.

Spaghetti con la Colatura di Alici (Pasta With Colatura) Recipe

(18 grams) panko breadcrumbs

(75 milliliters) extra-virgin olive oil, divided

(450 grams) dried spaghetti

(45 milliliters) Colatura, plus extra as needed (see note)

garlic clove,

(15 grams) chopped fresh parsley leaves

lemon lemon

In a small skillet, combine breadcrumbs and 1 tablespoon (15ml) olive oil, and cook over medium-low heat, stirring occasionally, until toasted and golden brown, 5 to 7 minutes. Transfer breadcrumbs to a small bowl, and season lightly with salt. Set aside.

In a Dutch oven or medium pot, bring 3 quarts of water and 1 teaspoon salt to a boil over high heat. Add spaghetti to water and cook, stirring frequently during the first minute to prevent pasta from sticking. Cook pasta until al dente.

Meanwhile, in a very large bowl, combine colatura, garlic, and pepper flakes. Whisking constantly, slowly drizzle in 1/4 cup (60ml) olive oil, followed by 2 tablespoons (30ml) pasta water, to form an emulsion.

Transfer pasta to bowl along with another 1/2 cup (120ml) pasta water and parsley. Vigorously toss and stir pasta to emulsify sauce and coat with  noodles. Add breadcrumbs and toss to combine. Pasta should be well-coated with creamy, emulsified sauce. If it seems dry, add extra pasta water, 1 tablespoon (15ml) at a time, until it reaches the desired consistency.

Add lemon zest and taste pasta for seasoning, adding a final splash of colatura if needed. Serve immediately.

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

Spaghetti With Garlic And Oil Pasta Recipe by Tasty

salt,

garlic,

red chili flakes

parsley,

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Tasty

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.

https://vid.tasty.co/output/98211/landscape_480/1528823656

Here's what you need: salt, spaghetti, olive oil, unsalted butter, coarsely ground black pepper, grated parmesan cheese

Cacio e Pepe (Spaghetti with Cheese and Pepper) Recipe by Tasty

unsalted butter

oz grated parmesan cheese, or pecorino romano cheese

Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.

Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.

Toss in the cooked pasta. Reduce the heat to low.

Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.

This pasta aglio e olio recipe is the ultimate weeknight meal! It comes together in 20 minutes, it uses simple ingredients, and it&#x27;s absolutely delicious.

pasta water

garlic (thinly sliced)

lacinato kale (stemmed and chopped)

sea salt

lemon juice

Parmesan or Vegan Parmesan (for serving)

Prepare the pasta according to the package directions, in a pot of salted boiling water, until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.

Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook 30 seconds to 1 minute, until the garlic is lightly browned around the edges. Add the kale, salt, and several grinds of pepper and cook, tossing with tongs, until the kale is wilted, up to 1 minute.

Add the spaghetti and toss to combine. Add ½ cup pasta water, lemon juice, lemon zest, and toss. If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce.

Season to taste. Garnish with parsley and serve with Parmesan or vegan Parmesan.

This Olive oil and Garlic Fettuccine known as Aglio e Olio in Italian is a traditional pasta dish originating in Naples known for its simplicity.

Aglio e Olio

linguini (uncooked,

garlic

salt (or

½ teaspoon pepper (or

parsley (fresh, chopped)

Parmesan cheese (freshly grated)

lemon juice (freshly squeezed)

Bring a large pot of water to a boil and heavily salt it. Add the fettuccine and cook until al dente, or slightly underdone.

While pasta is cooking, heat the olive oil in a large deep skillet or saute pan over medium heat.

Once the oil is simmering add the garlic slices and the red pepper flakes and stir. Cook until the garlic turns slightly golden brown. Season with salt and pepper.

Lower the heat to a medium-low and add the cooked pasta, drained and the parsley and toss. If the pasta is too dry add some of the pasta water, about half a cup.&nbsp;

Garnish with lemon juice and freshly grated parmesan cheese.

https://content.jwplatform.com/videos/JOfpvnmO.mp4

Aglio e Olio Fettuccine

Here's what you need: salt, linguine, olive oil, garlic, red chili flakes, dried oregano, caper, kalamata olive, tomato paste, diced tomato, tuna

Tuna Linguine With Tomatoes, Olives, and Capers Recipe by Tasty

linguine

oregano

caper

kalamata olive

tomato paste

oz diced tomato, 1 can

oz tuna, 1 can, drained

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain.

Add the olive oil, garlic, and chile flakes to a large 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 oregano, capers, olives, tomato paste, and diced tomatoes. Bring the sauce to a simmer and cook for 8-10 minutes, stirring occasionally.

Add the tuna and cook for another minute.

This spaghetti aglio e olio recipe for two is the perfect easy weeknight or date night dinner that&#039;s ready in under half an hour!

oz dry spaghetti

olive oil (extra virgin)

onion

½ tsp red pepper flakes

parsley (chopped, plus more for topping)

(grated,

Cook the spaghetti in a large pot of heavily salted water until al dente.

At the same time you start cooking the pasta, add the olive oil, sliced garlic, and diced red onion to a large pan. Turn the heat to low. Let cook for about ten minutes while the pasta cooks. Stir occasionally, being very careful not to let the garlic burn. You want the garlic and onion to be soft and fragrant, but not dark brown or burned.

Once the spaghetti is al dente, reserve about 1 cup of pasta water (you likely won&#39;t use all of this but you want to have more on hand just in case). Then drain the pasta.Add the cooked pasta to the pan with the olive oil, garlic, and red onion. Add the chopped parsley, red pepper flakes, and 1/4 cup pasta water. Mix. Add the parmesan and mix and toss well in the pan. Add more reserved pasta water if needed.

Serve with more parsley and parmesan on top if desired. Enjoy!

Spaghetti Aglio e Olio recipe is a traditional Italian pasta dish made with spaghetti, olive oil, garlic and chilli flakes. It is a simple and quick pasta yet high on flavors.

Spaghetti Aglio e Olio Recipe

water

red chili flakes (or add as needed)

salt (as required)

black pepper (as required)

parsley (- fresh, finely chopped)

Boil about 4 cups of water with 1 teaspoon of salt.

Add the spaghetti. Don&#39;t break the spaghetti like we do for noodles.

Keep them whole and place in water. Once they start cooking, they will start settling below in the water.

Stir occasionally and let the spaghetti cook in the water for 8 to 10 mins or till they become al dente.

They should be cooked but still have a bite to them.

Using a colander, drain the water and place the spaghetti in a bowl.

Cover the bowl, so that the cooked spaghetti does not dry. Set aside.

Cooking spaghetti

Heat the olive oil in a small frying pan.

Keep heat to a low and add finely chopped or minced garlic and salt as needed.

On a low heat, lightly brown garlic with the salt stirring often. Make sure not to burn the garlic.

Add the garlic and olive oil mixture to the cooked spaghetti in the bowl.

Add red chili flakes and parsley. Season with salt and black pepper.

Mix and toss well so that the seasonings, olive and spices coat the spaghetti evenly. Serve Spaghetti Aglio e Olio hot or warm.

Making spaghetti aglio e olio

These garlic noodles (aka pasta Aglio e olio with an Asian fusion) are salty, savory, garlicky, umami-rich, and ready in about 20 minutes! Garlic spaghetti not only requires just a few simple ingredients, but this version is naturally vegan and can be made gluten-free - for a hearty, comforting weeknight meal you’ll want to make time and time again!

Garlic Noodles

oz dry noodles (e.g. spaghetti (GF if needed))

garlic (minced (I used 8))

mushrooms (sliced)

medium bell pepper (thinly sliced)

soy sauce (or tamari or coconut aminos)

tbsp vegetable umami ((Yondu)

tsp black pepper

tsp cumin

tsp red pepper flakes

turmeric

scallions (green part only (chopped))

vegan Parmesan cheese

You can watch the video in the post for visual instructions.Cook noodles/pasta of choice as per package directions. I prefer to cook them 1 minute shorter (al dente).

Heat the olive oil in a skillet over medium heat and add the garlic. Fry for 1 minute, stirring frequently, then add the mushrooms and bell pepper.

Cook over low-medium heat for about 5 minutes, stirring occasionally, then stir in the soy sauce, vegetable umami (I used Yondu), all spices, and scallions.

Let simmer for 1 further minute, then finally add the cooked noodles and stir to combine. Taste it and add more spices and/or soy sauce if desired.

Serve in bowls, garnished with vegan Parmesan cheese. Enjoy!

https://content.jwplatform.com/videos/wvpLV56o.mp4

These garlic noodles (aka pasta Aglio e olio with an Asian fusion) are salty, savory, garlicky, umami-rich, and ready in about 20 minutes! Garlic spaghetti not only requires just a few simple ingredients, but this version is naturally vegan and can be made gluten-free – for a hearty, comforting weeknight meal you’ll want to make time and time again!

Garlic Noodles (Pasta Aglio e Olio)

Aglio e Olio in einer winterlichen Variante mit Grünkohl, etwas Chili und einem Hauch von Zitrone - lecker!

Spaghetti mit Grünkohl, Zitrone und Chili

Grünkohl

Schalotten

Zehen Knoblauch

rote Chilischoten

EL gutes Olivenöl

Bio-Zitrone (Saft und abgeriebene Schale)

200 ml Schlagsahne (gerne auch in der pflanzlichen Version)

Salz, Pfeffer

TL Chiliflocken (nach Belieben)

Spaghetti

frisch geriebener Parmesan zum Servieren (strikte Vegetarier oder Veganer lassen den Käse weg)

Die Schalotten schälen und fein hacken, den Knoblauch ebenfalls schälen und in hauchdünne Scheiben schneiden.

Die Chilischote waschen und in feine Ringe schneiden. Wer es nicht ganz so scharf haben möchte, der halbiert die Chilischote der Länge nach und entfernt die Kerne. Danach gründlich die Hände waschen oder zuvor ein Paar Küchenhandschuhe anziehen.

Einen großen Topf mit reichlich Salzwasser zum Kochen bringen. Die Spaghetti darin nach Angabe auf der Packung al dente garen. Anschließend abgießen, dabei etwas von dem Nudelkochwasser auffangen.

Währenddessen das Olivenöl in einer großen Pfanne oder einem Wok erhitzen. Den Grünkohl darin für 3-4 Min. anbraten. Schalotten, Knoblauch und Chilischote hinzufügen und für weitere 2-3 Min. dünsten.

Mit dem Zitronensaft ablöschen und einmal kurz aufkochen. Die Hitze reduzieren und die Sahne angießen. Alles kräftig mit Salz, Pfeffer und auf Wunsch 1/4 TL Chiliflocken würzen. Zitronenabrieb ebenfalls hinzufügen.

Die abgetropften Spaghetti zum Grünkohl geben und alles gut miteinander vermengen. Ggf. noch etwas Nudelkochwasser hinzufügen, falls es nicht &quot;soßig&quot; genug sein sollte.

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