Traditional recipes

Spaghetti Garlic and Oil

Spaghetti Garlic and Oil

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Bring water to a boil in a pot, add three, four tablespoons of olives and three pinches of salt.

Chop the hot pepper, cut the tomatoes and heat the oil in a deep frying pan,

Put the chopped pepper, tomatoes, garlic over medium heat for 3 or 4 minutes.

Spaghetti is boiled and removed when close to the tooth.

Leave it fixed for another minute after we remove the pot from the heat. Remove quickly and drain. They don't rinse anymore.

Put in the pan prepared before and mix quickly. Mix with parsley.

Serve them immediately, do not let them cool, because they will start to stick.

What Does Garlic Oil Mean?

It is Italian for spaghetti with garlic and oil. You can find the basic recipe on Serious Eats.

Can I Use Vegetable Oil for Garlic and Pasta Oil?

No, using vegetable will result in a bland pasta. Extra-virgin olive oil is recommended for this dish.

Do I Have to Use Tiger Prawn?

You can never go wrong with plump, fresh, and juicy tiger prawn on your pasta.

However, you can always use regular shrimp. I prefer shelled and deveined shrimp or tiger prawn, with tails on.

Can I Use Chicken?

Yes, you sure can use chicken instead of shrimp as the protein of choice.

Spaghetti Garlic and Oil

There are nights when we want to pull out all the stops on a fancy mac and cheese, and there are nights when we & rsquoll do almost anything to not make dinner. Spaghetti garlic and oil is for those nights. Our version of the traditional Neapolitan pasta dish takes just 20 minutes to make (and calls for only five ingredients).

A few tips come dinnertime: One, you & rsquoll want to use a good quality olive oil, since it & rsquos one of the stars of this recipe. And two, cook the oil-garlic mixture in a large, high-sided skillet (or better yet, a Dutch oven) so you & rsquore free to toss vigorously when you add the noodles. It & rsquoll make achieving a glossy sauce * that much * easier.

12 ounces long strand pasta (such as spaghetti, bucatini or linguine)

& frac14 cup extra-virgin olive oil

8 garlic cloves, peeled and thinly sliced

& frac12 teaspoon crushed red pepper flakes, plus more as needed

Finely grated Parmesan cheese, fresh chopped parsley and flaky salt, to garnish (optional)

1. Bring a large pot of water to a boil and season generously with kosher salt. Cook the pasta until just shy of al dente (about 2 minutes less than the package directions). Use a liquid measuring cup to reserve about 1 cup of the pasta water.

2. Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is sizzling and golden, about 3 minutes.

3. Using tongs, transfer the pasta from the water directly into the olive oil and garlic mixture. Add about & frac12 of the reserved pasta water, and cook, tossing vigorously, until the sauce lightly coats the pasta. (You can add more pasta water as needed.)

4. Divide the pasta among four bowls, and garnish with more pepper flakes, Parmesan cheese, parsley and flaky salt, if using.

Why this is the best garlic and oil spaghetti

My recipe is so simple that you will be wondering why you haven & rsquot tried this before? Even easier with step by step pictures so you can make this your own in no time. I share everything with you, so you can relax and be proud of the final result.

Made with easiest ingredients, so the Spaghetti Garlic and Oil comes together within a breeze.

Family friendly, even other pickiest members will happily eat a second or third plate.

Recipe Summary

  • 1 (16 ounce) spaghetti package
  • ¼ cup extra-virgin olive oil, or more to taste
  • 2 cloves garlic, minced
  • 1 red chile pepper, seeded and minced
  • 2 ounces grated Sardinian mullet bottarga, divided
  • 4 tablespoons chopped flat-leaf (Italian) parsley
  • 1 small lemon, zested

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Meanwhile, heat oil in a large skillet or wok over medium heat.

Add garlic to the oil and cook until just warmed through, 1 to 2 minutes. Add chile pepper and stir together, reducing the temperature to medium-low. Continue stirring. The garlic should never become dark brown or crispy. If this has happened, the garlic is burnt and no longer appropriate for consumption.

Drain the pasta, reserving at least 1 cup pasta water. Add the spaghetti to the oil mixture, still on medium-low heat. Stir or toss until all the spaghetti is well coated. Add 3/4 of the bottarga and stir to mix with the spaghetti, adding the reserved pasta water to hydrate as needed. There should be a little "sauce" when serving but not soupy.

Divide onto 4 plates and sprinkle with chopped parsley and lemon zest squeeze lemon juice over and sprinkle remaining bottarga on top right before serving.

Garlic and oil spaghetti

This dish is a great example of Italian cooking philosophy. Just a few simple, good-quality ingredients can create something truly unforgettable.



Skill level


  • 400 g spaghetti
  • 200 ml extra-virgin olive oil
  • 1 red chilli, chopped
  • 6 cloves garlic
  • Handful parsley leaves, chopped
  • Lemon zest, to taste


  • 2 cups coarse breadcrumbs
  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic, peeled and chopped

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. For the breadcrumbs, heat a frying pan to medium-high heat. Add in olive oil, and once the oil is hot, add in the garlic and breadcrumbs and fry until golden. Season with a pinch of salt. You want to balance this so there is no residual oil left but the breadcrumbs are not too dry either.
  2. Remove the fried breadcrumbs from the pan and place onto a piece of paper towel to drain any excess oil.
  3. Bring to boil a large pot of salted water. Add spaghetti into the boiling water and stir to ensure it doesn’t stick to itself. Cook until al dente.
  4. Heat a large frying pan to medium-high heat. To create the sauce, add olive oil to the pan and heat it until it begins to smoke. Place chilli and garlic in a medium stainless-steel bowl and pour hot oil over them.
  5. Strain the pasta, leaving a small amount of pasta water in the pot. Combine the pasta, pasta water, sauce and parsley in the pan and mix.
  6. Serve pasta with a drizzle of olive oil, lemon zest and a generous amount of breadcrumbs on top.

Stefano de Pieri explores all the wonders of the Murray Darling river system in Australia's Food Bowl.

  • Kosher salt
  • 1 pound (450g) dried spaghetti
  • 1/2 cup (120ml) extra-virgin olive oil, divided
  • 4 medium cloves garlic, thinly sliced
  • Red pepper flakes, to taste (optional)
  • Minced flat-leaf parsley, for serving (optional)

In a pot of salted boiling water, cook spaghetti until just shy of al dente (about 1 minute less than the package directs). Reserve pasta cooking water.

Meanwhile, in a large skillet, combine 6 tablespoons oil and garlic. Add pinch of red pepper flakes, if using. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)

Transfer pasta to skillet along with 1/2 cup pasta water, increase heat to high, and cook, stirring and tossing rapidly, until a creamy, emulsified sauce forms and coats the noodles. Remove from heat, add remaining 2 tablespoons olive oil, and stir well to combine. Mix in parsley, if using, and serve right away.

Lidia & # 8217s Family Table

Put a large pot of salted water on to boil.

If using dry pasta, plunge it into the boiling water 5 minutes before starting the sauce fresh pasta is added at the same time you start the sauce. Pour 3 tablespoons of the oil into the big skillet, scatter the garlic slices in the oil and set over medium heat. Cook for a minute, add the peperoncino and cook another minute, shaking the pan now and then, until the garlic slices are an even light gold.

Ladle in 2 cups of boiling pasta water (watch out for sizzling spatters) and cook rapidly for 2 to 3 minutes, reducing the liquid by a third or so. Taste the sauce add salt as needed. Keep at low simmer until the pasta is ready. When the pasta is not quite done al dente, bring the sauce to an active simmer, and then dump the pasta in.

Finish the sauce and pasta by tossing them together in the skillet over low to moderate heat until the pasta is tender to the bite. If the dish is dry, incorporate more hot pasta water if soupy, reduce with higher heat and a bit more cooking. Add the parsley during the initial tossing off the heat toss in the cheese and the final tablespoon of olive oil just before serving.

Spaghetti with Garlic and Olive Oil

This is as easy as it gets. When you are too tired to even think about fixing dinner, this is what you whip up. I have heard that many chefs during cooking school or after a long shift on the line, they come home and make Spaghetti Aglio e Olio. It is a big bowl of comfort food that is so simple and quick to prepare.

I love real authentic Italian food. Years ago I flew to Chicago to bake with Nestle for their & # 8220Bake Some Good & # 8221 event. We baked goodies and then delivered them to a large homeless shelter in the area. It will go down as one of the best days of my life!

It was a whirlwind trip and I arrived the night before the event. Since I had never been to Chicago, I couldn't wait to venture out into the city. I started to walk the streets and I stumbled upon Eataly, a culinary mecca that I am obsessed with in New York City, and I found it in Chicago. This is what foodies like me dream about. If you & # 8217ve never been to Eataly, put it on your list.

It is a two-story foodie paradise filled with all kinds of restaurants, bakeries, and you can even pick up your fresh produce while eating ice cream. I could spend an entire day there just eating my way through it! I found an area with cookbooks lined up the wall which is my kind of reading. Then I found a large sign stating, & # 822050% off all cookbooks. & # 8221 Are you kidding me? I just hit the jackpot! Well, except for the fact that I had ZERO room in my suitcase. This didn't stop me! I am one resourceful girl and there had to be a way.

I thumbed through stacks and stacks of cookbooks while I devoured some desserts. That & # 8217s is my kind of multi-tasking. I made the trek back to the hotel holding several heavy cookbooks. One was Lidia & # 8217s Italian-American Kitchen, which has authentic Italian recipes. If only there was a hidden camera in my hotel room that night as I tried to stuff everything into one little carry-on. I basically wore about 4 outfits on the plane. I kid you not. But the cookbooks and a ridiculous amount of Nestle chocolate I had to carry back home were definitely worth it!

As I thumbed through the pages, the very first recipe I wanted to try was this Spaghetti Aglio e Olio which means Spaghetti with Garlic and Oil. It was such a simple recipe but I loved how the garlic and olive oil were the stars of the pasta. I was hooked after the first bite and now when I am feeling lazy and don't feel like whipping up an elaborate meal, this is my go-to pasta.


Hello dear lusts, today we prepared SPAGHETTI AGLIO E OGLIO. These are spaghetti with garlic and olive oil. They are very easy to prepare, and at the end we get a tasty and aromatic result. I hope you like this recipe and enjoy it. I wish you to continue to have a tasty day and good appetite!


  • 250 gr. & # 8211 spaghetti
  • 8 cloves of garlic
  • 6 tablespoons - extra virgin olive oil
  • 1/3 teaspoon - chili pepper flakes
  • Grated peel of a lemon (small)
  • 3-4 fresh basil leaves
  • Salt

For decoration:

Method of preparation:

  1. First of all put a bowl of boiling water.
  2. Meanwhile, cut the garlic into thin slices.
  3. When the water starts to boil, add a teaspoon of salt and pasta. Boil them for about 7 minutes or according to the instructions on the package.
  4. While the pasta is boiling, put a pan on low heat and pour oil into it, immediately add the garlic and chili pepper flakes. Stir, then let the garlic flavor infuse in the oil and season with a little salt. When it starts to fry, stir constantly and be careful not to burn.
  5. Once the garlic turns golden, turn off the heat, drain the pasta and add them to the pan.
  6. Mix everything together, grate the lemon peel and add a little freshly chopped basil. Stir a little more and serve the pasta immediately. Good appetite!

If you are preparing this recipe, don't forget to take a picture of it and use the hashtag #valeriesfood