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How To make Spaghetti Aglio E Olio (Spaghetti with Garlic
1 1/2 lb Spaghetti
3 cl Garlic, large, sliced
1/4 c Extra virgin olive oil
Salt Fresh ground black pepper 1 sm Hot red pimento, fresh,chop
5 tb Parsley, fresh, chopped
Fill a large saucepan with 7 pints (5L) of cold water and bring to a rolling boil over high heat. Add 2TB salt and return to a rolling boil. Add pasta and cook uncovered, stirring occasionally with a plastic or wooden fork. When cooked, remove from water immediately. Do not rinse. While the pasta is cooking, prepare your sauce. In a skillet, saute the garlic in oil over medium heat until transparent; add the hot pimento and parsley. Reduce hat to low, add spaghetti and mix gently. Season generously with black pepper and serve immediately. If desired, add grated Parmigiano-Reggiano cheese to taste.
How To make Spaghetti Aglio E Olio (Spaghetti with Garlic's Videos
SPAGHETTI AGLIO E OLIO, but better.
Spaghett Aglio e olio e peperoncino is quite possibly the simplest, yet tastiest, classic Italian pasta dish out there, but for my tastes I think this version of Aglio e olio is better. Let me explain why.
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So garlic is loved for the pungent flavor and when raw it actually tastes spicy. When sauteed like a typical aglio e olio it loses the spicy bite but has the pleasant onion aroma, but another way that I love garlic and most of you probably do to is roasted whole. When roasted it completely transforms by getting sweet and toasty aromas. In this recipe, I like to combine both freshly sauteed garlic and roasted. Why limit yourself to one flavor of garlic if you enjoy both
Next is the fat choice. For aglio e olio we make the sauce by forming an emulsion between pasta water and the olive oil which can be tricky since water and oil do not want to mix. To make this emulsion easier, we will use a mix of olive oil and butter. Why butter? Well, butter is already an emulsion as it contains around 15% water. So not only does it provide flavor, but it also lends a helping hand in sauce construction. It helps the starchy pasta water, olive oil, sauce easier.
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with lavmic
Edited in: Premiere Pro #AglioEOlio
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Pasta Aglio e Olio: Light & Easy!
This is one of my favorite dishes! I highly recommend trying it out.
Spaghetti Aglio e Olio is also sometimes made with linguine.
Try adding some halved cherry tomatoes, parmesan, or anything you like to put your own spin on this!
It pairs nicely with pan-seared salmon.
Probably with some wines too. I'm not sure. I'm not a wine expert. Let me know in the comments what you think would go with it!
Ingredients:
1 Garlic
1/2 Bunch Parsley
1/2 Cup Olive Oil (Best quality you can find. It matters.)
2 Teaspoon Red Pepper Flakes
1/2 lb Spaghetti
1 Lemon
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Best SPAGHETTI AGLIO E OLIO
Spaghetti aglio e olio is one of the world’s top ten dishes and it’s not hard to understand why! With just a couple of ingredients and barely any time, you can serve up one of the most traditional Italian dishes that exists: Spaghetti aglio e olio. The most important thing to remember is to cook your pasta al dente and use the best quality extra virgin olive oil you can find. Give it an extra kick with fresh or dried peperoncino and it really is the perfect match.
#spaghettiaglioolio #spaghettirecipe #garlicspaghetti
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How to Make SPAGHETTI AGLIO E OLIO
INGREDIENTS:
Extra virgin olive oil
Fresh bunch of parsley
2 cloves of garlic (1 clove per person)
300g/10.5oz pasta
Rock salt
5-6 tablespoons extra virgin olive oil
UTENSILS:
Large pot
Stainless steel pan
Wooden spoon
Knife
Tongs
METHOD:
1. Spaghetti aglio e olio requires a large pot full of boiling water, so step one is to get this on the stove. Once it boils, add a pinch or two of sea salt.
2. While you are waiting you can prepare all of your ingredients. Finely slice the garlic cloves before cutting them into thin strips and then again into even smaller pieces.
Vincenzo’s tip: you can use a garlic press to cut the garlic into tiny pieces and this also creates a creamy texture which is perfect for your spaghetti aglio olio sauce.
3. Now, chop up the parsley into small pieces, making sure to cop the stems finely too!
4. Place your frypan on the stove and turn it up to a medium heat. Once it has started to warm add a generous amount of EVOO, and the garlic, gently mixing it into the oil using a wooden spoon.
5. Once this has simmered for around 3-4 minutes, get a ladle full of pasta water and add it to the garlic mix.
6. Keep an eye on the pasta cooking, and cook it between 30 seconds to 1 minute less than the packet instructions, before straining and adding it to the pan. You can use a set of long tongs to do this, adding a small amount of pasta water as you transfer the spaghetti.
7. Mix the pasta through the oil really well, before sprinkling a very generous amount of the chopped parsley into the pan and mixing again.
8. Increase the temperature on your stove to a HIGH heat and continue to stir for one last minute allowing the spaghetti aglio olio to really dance together in the pan and smother one another.
9. Now your pasta is ready!
HOW TO SERVE:
Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with some dried (or fresh) chilli and then an extra sprinkle of parsley and pecorino cheese.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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SPAGHETTI AGLIO, OLIO e PEPERONCINO: un primo piatto dalla semplice bontà????????????????
Alzi la mano chi almeno una volta ha preparato un piatto di spaghetti aglio, olio e peperoncino per le serate improvvisate con gli amici!???? Tre ingredienti di base ai quali aggiungiamo qui la nota aromatica e fresca del prezzemolo, che donerà anche un tocco di colore!????????????????
Lo chef stellato Luciano Monosilio, conosciuto anche come King of carbonara, riesce a farci innamorare di un piatto tanto semplice quanto intramontabile????
00:00 – PRESENTAZIONE
00:08 – COTTURA PASTA
00:13 – PREPARAZIONE AGLIO
01:00 – CONDIMENTO PASTA
01:24 – IMPIATTAMENTO
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★ INGREDIENTI, DOSI e PROCEDIMENTO:
★ INGREDIENTI
Spaghetti 320 g
Aglio 2 spicchi
Olio extravergine d'oliva 60 g
Peperoncino fresco 1
Prezzemolo 1 mazzetto
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Dinner in 15 minutes with spaghetti Aglio e Olio
Get the Recipe:
⭐️ This is the original recipe for garlic and oil pasta, a delicious Italian meal also known as spaghetti aglio e olio.
We'll show you how to make it to perfection in under 15 minutes, with simple ingredients.
⭐️ Ingredients
11 ounces spaghetti
3 cloves garlic
½ tablespoon red pepper flakes or 1 fresh red chili finely chopped
⅓ cup olive oil extra virgin
2 handfuls flat-leaf parsley finely chopped
1 gallon water to cook the pasta
2 tablespoons coarse sea salt for the pasta water
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️