Spaghetti Aglio E Olio: 5 Ingredient Pasta Recipe!
It takes 5 ingredients- garlic, olive oil, chilli flakes, parsley and Parmesan cheese. When it comes to dinner recipes this could not be easier! Check out the recipe: bit.ly/SpaghettiAglioEOlio
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How to Make Pasta Puttanesca
Spaghetti Puttanesca is a perfect weeknight dish - if you don't mind the garlic breath. It's made from inexpensive pantry staples and packs a powerful punch of flavor. Best of all, it's ready in just about 15 minutes start to finish.
Puttanesca literally translates to in the style of prostitutes, supposedly because the pungent aromas of garlic, anchovies, capers, and olives tossed with pasta were how Neapolitan prostitutes would lead customers to their doors. This is one of those stories that seem, in the words of Douglas Adams, apocryphal or at least wildly inaccurate. That said, it's a fitting title—puttanesca packs an aromatic punch and then some.
WHY IT WORKS:
- Using a low volume of water for the pasta increases the water's starchiness, which will help to bind the sauce.
- Finishing the pasta in the sauce coats each noodle with flavor.
NOTES:
I don't recommend using a Microplane, grater, or garlic press in this application, as the garlic will end up burning before it can really flavor the oil. Check out our guide on how to chop capers and olives for detailed instructions.
INGREDIENTS:
1/2 pound (225g) dried spaghetti
Kosher salt
6 tablespoons (90ml) extra-virgin olive oil, divided
4 medium cloves garlic, thinly sliced or finely chopped by hand (see note above)
4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons; 20–30ml chopped anchovy)
Large pinch red pepper flakes
1/4 cup capers, drained and chopped (about 2 ounces; 60g) (see note above)
1/4 cup chopped pitted black olives (about 2 ounces; 60g) (see note above)
1 cup (225g) whole peeled tomatoes, preferably San Marzano, roughly broken up by hand (about half a 14 ounce can)
Small handful minced fresh parsley leaves
1 ounce (30g) finely grated Pecorino Romano or Parmesan cheese, plus more for serving
Freshly ground black pepper
1 (5-ounce; 140g) can oil-packed tuna (optional)
DIRECTIONS
1. Place spaghetti in a large skillet, sauté pan, or saucepan and cover with water. Add a small pinch of salt. Bring to a boil over high heat, stirring occasionally to prevent pasta from sticking.
2. Meanwhile, in a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Add capers and olives and stir to combine.
3. Add tomatoes, stir to combine, and bring to a bare simmer. Continue to simmer until pasta is cooked to just under al dente (about 1 minute less than the package recommends).
4. Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce.
5. Add a few tablespoons of pasta water to sauce and increase heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce than it did in the water.) Stir in remaining olive oil, parsley, and cheese.
6. Season with salt and pepper. (Be generous with the pepper and scant with the salt—the dish will be plenty salty from the other ingredients.) If using, stir in canned tuna and break it up with a fork. Serve immediately with more grated cheese at the table.
Music: Bensounds.com
How to Make SPAGHETTI with TOMATO SAUCE Like an Italian (Spaghetti al Pomodoro)
Spaghetti al Pomodoro translates to spaghetti with tomato sauce. It’s a classic Italian dish that I love creating when I’m short on time but I still want to be transported to Nonna’s house. This 15-minute recipe produces the most flavor-rich sauce and the key is using fresh, ripe tomatoes and aromatic basil.
If you can believe it, tomatoes weren’t mixed into pasta until the 1800s! Before that, pasta was eaten plain or only with cheese. I love eating it both ways but once you try this dish you might even prefer it over slow cooked sauce. Let me know what your favourite 15-minute pasta recipe is.
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#spaghetti #spaghettialpomodoro #pasta
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Spaghetti with Tomato Sauce
0:50 Introduction to Spaghetti with Tomato Sauce
1:14 Ingredients for Spaghetti with Tomato Sauce
2:00 How to Cut Cherry Tomatoes
2:40 How to Make the Sauce
7:20 How to Cook Spaghetti
8:03 Finish Cooking the Sauce
9:22 Combine the Spaghetti with the Sauce
11:11 How to Serve Spaghetti with Tomato Sauce
12:23 How to Eat Pasta, E ora si Mangia...Vincenzo's Plate!
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The Secret To Aglio E Olio | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you How To Make on of the most simple pasta in the WORLD! Although it is also the most simple pasta to mess up. This is why I'm going to show you the secret to making this Delicious Pasta dish. Make this dish and let me know what you think in the comments below!
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Pasta Putanesca
Because this recipe only uses pantry staples, it's a great go to meal when you just can't decide what to have for dinner. Pour an earthy red wine and enjoy!
Pasta Puttanesca
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Serves 4-6
1 pound of spaghetti or linguine
1- 28 ounce can of tomatoes, drained with juices reserved
3 tablespoons olive oil
4 garlic cloves, sliced
1/2 teaspoon of crushed red pepper (or to taste)
1 teaspoon oregano
1/2 cup of pitted black olives( such as kalamata or oil cured)
1/4 cup drained capers
6 anchovy fillets or 2 teaspoons of anchovy paste
1/2 cup chopped fresh flat leaf parsley
Romano cheese for serving
In a large pot over high heat bring 4 quarts of water to a rolling boil. Meanwhile:
In a 12 inch skillet over medium low heat add olive oil, garlic, anchovies and crushed red pepper. Using the back of a spoon or potato masher, break the anchovies up into the oil and allow the garlic to soften, about 2 minutes, then add the drained tomatoes and oregano. Break the tomatoes up into chunks. Add enough of the reserved tomato juice to keep the bottom of the pan from becoming dry. Next add the olives and capers. Adjust the heat so that the sauce simmers.
Salt the boiling water with enough salt so that it tastes like sea water, about 3 tablespoons. Cook the pasta stirring to assure that the noodles do not stick together. After 8-9 minutes scoop out the pasta noodles and place them (dripping wet) into the skillet. Toss and allow the pasta to absorb the sauce and finish cooking. Add tomato sauce as needed.
Serve immediately with Romano cheese.
Easy Pasta Primavera Recipe
Pasta primavera is a delicious entrée loaded with fresh seasonal vegetables that are tossed with noodles and finished off with fresh herbs and cheese.
I’m not sure there is a better recipe to get your family to eat vegetables then this. It’s incredibly simple to make for a quick weeknight meal and elegant enough to serve up to guests if you desire.
Ingredients for this recipe:
• 2 tablespoons olive oil
• ½ peeled thinly sliced red onions
• 2 peeled thinly sliced carrots
• 6 thinly sliced cremini mushrooms
• 2 finely minced cloves of garlic
• 8-10 thinly sliced stalks of asparagus
• 1 thinly sliced green zucchini
• 1 cup cherry tomatoes sliced in half
• ½ cup fava beans, lima beans or peas
• ¼ cup sliced kalamata olives
• 1 pound linguine, angel hair, penne or farfalle pasta
• 1 ½ cups pasta water
• 2 tablespoons chopped fresh parsley
• sea salt and pepper to taste
Serves 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Procedures:
1. Add the olive oil to a large frying pan over medium heat and cook the red onions until they are lightly browned and tender, about 6-8 minutes.
2. Next, add in the carrots and mushrooms and cook for a further 4-5 minutes.
3. Scoot the vegetables to one side of the pan and on the other side cook the garlic for 1 to 2 minutes or until lightly browned.
4. Stir in the asparagus, zucchini, tomatoes and beans and cook for 2 to 3 minutes.
5. Finish by mixing in the olives, parsley, salt and pepper.
6. When you add in the remaining vegetables to the pasta, cook the pasta in a large pot of boiling salted water according to the recommended times on the package and add it to the pan.
7. Add the pasta to the pan with cooked vegetables along with pasta water and toss until mixed together.
8. Serve with optional garnishes: toasted pine nuts, chopped basil, grated parmesan cheese.
CHEF NOTES:
• How to Reheat: Add your desired amount of pasta to a frying pan with a ½ cup of warm water and cook the pasta over low heat while moving the past around with a spoon until hot.
• Make Ahead: It is always best to make and serve this pasta immediately.
• How to Store: Keep covered in the refrigerator for up to 3 days.
• Be sure to season the hot boiling water for the pasta with salt. A rule of thumb is that it should taste like the ocean.
• You can substitute out the hot starchy pasta water with hot vegetable stock or chicken stock.
• They say once you smell garlic while cooking, it’s done.