MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spaghetti Aglio E Olio
Categories: Italian, Pasta
Yield: 6 Servings

1/4 c Extra virgin olive oil
1 tb Red pepper flakes
2 cl Garlic; thinly sliced
2 tb Course sea salt
1 lb Dried spaghetti
1/4 c Flat leaf parsley; chopped

Preparation time: 5 minutes
Cooking time: 35 minutes

A simple but satisfying pasta dish with only a handful of ingredients!

Bring a medium pot of water to a gentle boil.

Once your pasta water is boiling, add olive oil, red pepper flakes,
and sliced garlic to a large pan--one large enough to accommodate an
entire box of spaghetti. Place the pan on top of the pot of boiling
water, in lieu of over an open flame. This will ensure that your oil
picks up the flavors and the heat without burning the garlic and the
red pepper flakes. You will see little bubbles start to form after
about 15 minutes. Remove the pan from the top of your pasta water pot
and add both salt and spaghetti to your pasta water. Cook for 1
minute less than the allotted cooking time on the box.

While your spaghetti is cooking, put your pan of oil and garlic on the
lowest setting of heat. Continue to cook while your pasta cooks. By
the time your pasta is ready, your garlic should be slightly brown
around the edges.

If you like the texture of the toasted garlic, leave it in the oil.
Otherwise, you can fish it out. Drain the pasta and place it in the
pan with the garlic and chili infused oil. Add chopped parsley. Using
tongs, vigorously stir the pasta into the oil over low heat for about
1 minute. The agitation from stirring the pasta over the heat,
together with the fat from the oil, is what will cause everything to
come together in the most delightful way. So when I say "vigorously,"
I mean vigorously!

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/aglio-e-olio-garlic-and-oil-pasta-recipe/>

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spaghetti Aglio E Olio
Categories: Pasta, Vegetarian
Yield: 4 Servings

8 oz Spaghetti (225 g)
1 tb Fine sea salt (18 g);
- for pasta water
1/4 c Extra virgin olive oil
- (60 ml)
5 cl Garlic (15 g);
- thinly sliced
1/2 ts Red pepper flakes (1 g);
- adjust to taste
1/4 c Fresh parsley (15 g);
- finely chopped
1 tb Fresh lemon juice (15 ml)
- (optional)
1/2 ts Lemon zest (1 g) (optional)
1/4 c Vegan parmesan (20 g);
- for serving (optional)

Preparation time: 10 minutes
Cooking time: 15 minutes

This easy aglio e olio features al dente spaghetti coated in a velvety
garlic-infused sauce with a touch of heat from red pepper flakes.
It's a gloriously simple Italian classic you just can't miss.

Bring a large pot of water to a rolling boil. Add the salt and cook
the spaghetti according to the package directions until al dente,
meaning it should still have a slight bite in the center.

Before draining the pasta, carefully scoop out 1-1/2 cup (360 ml) of
the pasta water and set it aside. You may not use all of it. Then
drain the spaghetti.

While the pasta cooks, pour the olive oil into a wide skillet or
saute pan and place it over low heat. Add the sliced garlic and cook
gently for 2 to 3 minutes, stirring often, until it is fragrant and
lightly golden. Do not let it get dark brown, or it will taste bitter.

Add the red pepper flakes and stir for about 30 seconds so they
flavour the oil.

Pour about 1/2 cup (120 ml) of the reserved pasta water into the pan.
Raise the heat to medium and let it bubble for a few seconds. This
helps the oil and water combine into a light sauce.

Add the drained spaghetti to the pan. Toss continuously with tongs or
a spoon for 1 to 2 minutes so the pasta absorbs the sauce. Add a
little more pasta water as needed until the pasta looks glossy and
lightly coated, not dry and not sitting in oil. I used around 1/2 cup
(120 ml).

Turn off the heat. Add the parsley, lemon juice, and lemon zest, then
toss again until everything is evenly mixed.

Recipe by Jessica Hylton

Serve immediately, with vegan parmesan on top if desired.

Recipe FROM: <https://jessicainthekitchen.com/aglio-e-olio/>

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