Italian Spaghetti with Garlic and Oil
2020-08-26- Cuisine: Italian
- Course: Main Dish
- Skill Level: Easy
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- Yield: 6 serving plates
- Servings: 6
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
548 -
Fat
29.5 g -
Cholesterol
0 mg -
Sodium
8.9 mg -
Carbohydrate
62 g -
Fiber
4.1 g -
Protein
10.7 g
Italian spaghetti with garlic and oil.
Italian spaghetti with garlic, herbs, cheese, and olive oil.
Very easy and tasty vegetarian dish. Serve it with a delicious garlicky sauce.
How to Make Garlic Sauce for Italian Spaghetti
Makes 4 servings
Ingredients: 1/2 cup (125 ml) minced garlic, 1/4 cup (60 ml) unsalted butter, 1/4 cup (60 ml) extra virgin olive oil, 1/2 cup chopped fresh basil, grated Parmesan cheese
Instructions: In a medium nonstick skillet, heat olive oil and butter over medium heat. Add garlic and cook, stirring occasionally, until garlic soft but not brown.
Stir in chopped fresh basil and cook for further 2 minutes, stirring constantly, until the herbs are limp but still green.
Remove garlic sauce from the heat and pour it over cooked Italian spaghetti or pasta. Toss lightly to coat, then season to taste with salt and black pepper. Sprinkle with grated Parmesan cheese.
How to Prepare Italian Spaghetti with Garlic and Oil
Makes 4 servings
Ingredients: 1/2 pound (240 g) Italian spaghetti, 1/4 teaspoon salt, 1/4 cup (60 ml) extra-virgin olive oil, 8 cloves garlic, peeled and minced, 1/2 teaspoon crushed red pepper flakes, 2-3 tablespoons (15-30 ml) chopped fresh Italian parsley, 1-2 tablespoons (15-30 ml) grated Parmesan cheese
Instructions: In a large saucepan, bring 2 quarts (2 l) of water to a boil over medium-high heat. Once boiling, add spaghetti and 1/4 teaspoon salt. Stir well. Boil pasta, uncovered, for 7-9 minutes, until al dente.
Meanwhile, in a medium nonstick skillet, heat extra-virgin olive oil over medium heat. Add minced garlic and cook, stirring occasionally, until garlic is fragrant and light brown, for about 7 minutes.
Remove cooked garlic from the heat and stir in red pepper flakes.
Using a colander, drain cooked spaghetti, reserving 2 cups (500 ml) of cooking liquid. Pour in garlic-pepper sauce and toss well. Top with chopped fresh parsley and grated Parmesan. Serve with Italian crusty bread.
Italian Spaghetti with Garlic and Oil
Ingredients
- 12 garlic cloves
- 1/4 cup (60 ml) best-quality olive oil
- 4 quarts water (3.7 L)
- 1½ tablespoons salt
- 1 pound (480 g) spaghetti
- 1½ cups (370 ml) chicken broth
- 1 cup finely chopped Italian parsley
- freshly ground black pepper
- grated Parmesan cheese
Method
Step 1
Peel garlic cloves. Mince six of them and set aside. Slice remaining garlic.
Step 2
Heat the oil in a small skillet and add sliced garlic. Cook over medium heat, stirring occasionally, until golden brown.
Step 3
Bring 4 quarts (3.7l) water to a boil in a large pot. Stir in salt, add the spaghetti, and cook until tender but still firm; do not overcook. Drain pasta well and transfer to a pot.
Step 4
Add the chicken broth to the pasta and simmer until most of the broth has been aborted, approximately 5 minutes or so. Stir in the heated olive oil and sliced garlic, then the minced garlic and chopped parsley. Toss thoroughly. Divide pasta evenly among heated plates or shallow soup bowls. Pour any remaining broth over pasta, and serve spaghetti with garlic and oil immediately, accompanied by lots of freshly ground black pepper and grated Parmesan cheese.
