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Started By
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Anyone Have A Good, Simple Garlic & Olive Oil Pasta Sauce recipe?
Posted on 3/2/15 at 1:59 pm
Posted on 3/2/15 at 1:59 pm
Have some shrimp and angel hair pasta and the GF wants a garlic, olive oil sauce. Anyone have a good, simple recipe for this?
Thanks!
Thanks!
Posted on 3/2/15 at 2:07 pm to SirSaintly
A couple TBSP Olive Oil mixed with garlic cloves, some smashed, some minced, some whole and some rosemary.
Toss that onto the pasta. If you havent finished cooking everything yet, throw it in a pot with the shrimp and pasta and let it cook on low for a little bit to bring out the flavors.
Then throw on top a few pinches of:
Salt
Black pepper
cayenne pepper
paprika
Enjoy.
Toss that onto the pasta. If you havent finished cooking everything yet, throw it in a pot with the shrimp and pasta and let it cook on low for a little bit to bring out the flavors.
Then throw on top a few pinches of:
Salt
Black pepper
cayenne pepper
paprika
Enjoy.
This post was edited on 3/2/15 at 2:15 pm
Posted on 3/2/15 at 2:12 pm to SirSaintly
I saute chopped garlic in olive oil for a few minutes and then add diced tomato and rough chopped basil. Cook on low for a minute or two, season with salt and pepper and add to angel hair pasta.
You can add shrimp - either cook your shrimp with the garlic/olive oil, or cook them separately and add at the end.
This is always a hit with the family.
You can add shrimp - either cook your shrimp with the garlic/olive oil, or cook them separately and add at the end.
This is always a hit with the family.
Posted on 3/2/15 at 2:12 pm to SirSaintly
thinly slice 4 garlic cloves and mince a shallot and saute in evoo over medium heat for a couple minutes (don't fully brown it)
deglaze with a little white wine
add cooked pasta to the skillet
season with kosher salt and plenty of cracked black pepper
add more evoo if not wet enough
squeeze of lemon
cook / toss until garlic is softened
plate and top with fresh chopped Italian parsley some grated parmigiano reggiano
deglaze with a little white wine
add cooked pasta to the skillet
season with kosher salt and plenty of cracked black pepper
add more evoo if not wet enough
squeeze of lemon
cook / toss until garlic is softened
plate and top with fresh chopped Italian parsley some grated parmigiano reggiano
Posted on 3/2/15 at 5:26 pm to SirSaintly
Pasta Aglio E Olio is a delicious, simple and under rated pasta dish that is versatile and should be in everyone's cooking repertoire. This is Ina Garten's recipe and I love it.
Ingredients
• Kosher salt
• 1 pound dried spaghetti
• 1/3 cup good olive oil
• 8 large garlic cloves, cut into thin slivers
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup minced fresh parsley
• 1 cup freshly grated Parmesan cheese, plus extra for serving
Directions
Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
Ingredients
• Kosher salt
• 1 pound dried spaghetti
• 1/3 cup good olive oil
• 8 large garlic cloves, cut into thin slivers
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup minced fresh parsley
• 1 cup freshly grated Parmesan cheese, plus extra for serving
Directions
Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
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