One easy recipe to follow...
Spaghetti Aglio Olio
In Italian, simple garlic and olive oil sauce is known as aglio e olio. This classic pasta dish comes together quickly, so it's a good weeknight dinner. Just pair it with a green salad and a bottle of wine. Spaghettini is in between the sizes of vermicelli and spaghetti, so either of those is a good substitute. Be careful not to overcook the garlic, as browned garlic tastes bitter. Push the garlic to one side of the pan so it will cook evenly.
- 6 quarts water
- 2 3/4 teaspoons salt, divided
- 1 pound uncooked spaghettini
- 2 tablespoons extravirgin olive oil
- 10 garlic cloves, sliced
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon crushed red pepper
1 cup (4 ounces) grated Parmigiano-Reggiano cheese
Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 1 cup cooking water.
While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes or until fragrant or beginning to turn golden, stirring constantly. Remove from heat; stir in remaining 3/4 teaspoon salt, reserved 1 cup cooking water, parsley, and pepper.
Add pasta to pan, stirring well to coat. Return pan to medium heat; cook 1 minute or until pasta is al dente, tossing to coat. Place 1 cup pasta mixture in each of 8 bowls; sprinkle each serving with 2 tablespoons cheese. Serve immediately.
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- Second recipe
In Italian, aglio e olio (AH-lyoh ay OH-lyoh) means "garlic and oil." Typically, the garlic is fried in olive oil on the stovetop, but we've cooked it with olive oil in the microwave, which is easier and omits the risk of burning the garlic. You can add some crushed red pepper flakes for a spicier version.
4 servings (serving size: 1 cup)
- Second recipe
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon dried oregano
- 4 large garlic cloves, minced
- 4 quarts water
- 8 ounces uncooked spaghetti
- 1/2 cup fat-free, less-sodium chicken broth
2 tablespoons minced fresh parsley
Combine the olive oil, oregano, and minced garlic in a small microwave-safe bowl. Cover with wax paper, and microwave at HIGH for 1 minute.
Bring water to a boil in a large stockpot. Add spaghetti; return to a boil. Cook, uncovered, 10 minutes or until al dente, stirring occasionally. Drain. Return to pot. Stir in the garlic mixture and broth. Cook over medium heat 4 minutes or until broth is absorbed, stirring constantly. Stir in parsley.
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Yummy, Yummy, Yummy....