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| Home>Italian>Boiling> Spaghetti with Garlic and Olive Oil |
 Method:Boiling
1. Formula
- 4 medium cloves garlic, peeled, processed through a garlic press, and mixed with
- 1 teaspoon water (see note)
- 1/4 teaspoon red pepper flakes (optional)
- 1/3 cup extra-virgin olive oil
- Table salt
- 1 pound spaghetti or linguine
- 1/4 cup minced fresh parsley (optional)
- Ground black pepper
2. Nutrition Information
- Calories: 596 kcal
- Carbohydrates: 86 g
- Dietary Fiber: 3 g
- Fat: 20 g
- Protein: 14 g
- Sugars: 3 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- Heat oil, garlic, optional pepper flakes, and 3/4 teaspoon salt in small skillet over medium-low heat. Cook, stirring frequently, until garlic turns golden but not brown, about 5 minutes; remove pan from heat.
- Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta; cook until al dente. Reserving 1/4 cup cooking liquid, drain pasta and return to pot. Add garlic mixture, reserved pasta cooking liquid, and optional parsley; toss well to coat. Adjust seasoning with salt and ground black pepper to taste. Serve immediately.
4. Remark
The garlic is quickly and easily pureed with a garlic press. Alternatively, you can mince it with a chefs knife, sprinkle with 1/4 teaspoon salt, and continue to mince to a paste, but be sure to reduce the amount of salt cooked with the oil and garlic to 1/2 teaspoon. Diluting the garlic with a bit of water before sauteing ensures a mild, even garlic flavor and helps to prevent burning. Although not a pantry item, parsley adds a fresh herbal flavor and should be used if you have some on hand. If you like, cook 1/4 teaspoon red pepper flakes (or more to taste) along with the garlic and oil.
Notes:Note
Diluting the garlic with a bit of water before sauteeing ensures a mild, even garlic flavor and helps to prevent burning.
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( From:Cook's Illustrated ) |
( read Spaghetti with Garlic and Olive Oil ) |
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