Italian pasta with garlic and olive oil. Spaghetti with garlic and butter

27.10.2019

Once watching some Italian feature film, I noticed that at dinner the heroes were eating spaghetti with butter and garlic, which looked very simple, but everyone really liked it. Over time, already in other sources, such a simple pasta dish was encountered more than once. Pasta with olive oil and garlic, with the addition of hot pepper and parsley - an excellent dish, tasty and aromatic.

Spaghetti all'Aglio ed Olio is often found in Italian books - literally spaghetti with garlic and olive oil. Several unusual sauce for pasta, versus or egg sauce. But nevertheless, it turned out to be amazing! At first, the hot pepper in the dish was a little scary - not everyone likes spicy. But the pungency is practically not felt - literally on the verge of aftertaste.

Originally, the pasta was seasoned with garlic, herbs and olive oil. Even from the times of ancient Rome, or ingredients were the main "spices" of cooking - originally pizza was a flat cake of unleavened bread, seasoned with olive oil, herbs and garlic, or baked with the addition of cheese. I think it was spaghetti with olive oil and garlic, possibly sprinkled with cheese, that was originally prepared.

When tomatoes were brought to Europe and they became an integral part of dishes, spaghetti with butter and garlic began to be cooked with the addition of tomato sauce, and, as a further development, appeared - a mixture of tomato, herbs, garlic and olive oil. The two most common ways to serve spaghetti are with tomato, often referred to as "Neapolitan", and spaghetti with butter and garlic. But there are more than 10 thousand sauces for this pasta.

Spaghetti with butter and garlic, despite the presence of ingredients with a strong smell, can even be used for breakfast, since garlic loses its strong aroma during frying.

Pasta with butter and garlic is mainly made from spaghetti or a variety of spaghetti. Capellini is perfect - the dish will come out very tender, it is a thin, hair-like paste, a type of spaghetti. Thicker bucatinis are also great. It is important that the best olive oil is used for the dish and fresh vegetables: garlic, parsley, fresh hot pepper. It is also important to serve the spaghetti hot with olive oil and garlic.

Delicious garlic spaghetti recipe

Ingredients (2 servings)

Spaghetti 160 gr
Olive oil 2-3 tbsp l.
Garlic 2-3 cloves
Hot pepper 1 pc
Parsley 1 bunch
Salt, black pepper spices

Pasta with olive oil and garlic is made from high quality commercial spaghetti. Usually, everyone is accustomed to 1-2 pasta manufacturers, and knows perfectly well which pasta is suitable, how to cook it and how long. Don't experiment - use the well-known spaghetti for the dish. As a rule, you need about 80-85 grams of pasta per serving. By the way, a standard half-kilogram package is six servings.
Ideal spaghetti for a dish
Once upon a time, in winter, there were difficulties with fresh herbs. Although, we are successful. A small bunch of fresh parsley is always available. It is worth putting greens in advance cold water so that it becomes elastic. I advise you to take a few cloves of garlic "bazaar", it is more aromatic and convenient to cook. The amount of hot pepper is to taste, although I added more than indicated.
Garlic, hot peppers and fresh parsley
The process of making spaghetti with butter and garlic is two parallel processes: preparing hot olive oil with slices of garlic, hot pepper and parsley, and boiling the pasta. In a saucepan, bring 2.5-3 liters of water to a boil, adding salt to it at the rate of 5-7 grams per 1 liter of water. Put spaghetti in boiling water and cook until tender. The cooking time is indicated on the pasta packaging, for which the manufacturer guarantees the degree of readiness al dente. Throw the prepared pasta in a colander.
Cook pasta until cooked al dente
Simultaneously with boiling the spaghetti, you can prepare a fragrant oil that will serve as a sauce. Since spaghetti with butter and garlic cooks quickly, it is best to have the parsley, garlic, and hot peppers cooked and chopped. Tear off all the leaves from the parsley sprigs, and discard the stems. Coarsely chop the greens with a knife. Peel and chop hot peppers. By the way, the main spice is given by seeds and white internal partitions. If you want the butter and garlic paste to be less spicy, carefully remove these parts. Chop the garlic coarsely enough or cut into slices.
Chop parsley, garlic and hot pepper
Pour olive oil into a saucepan or frying pan - the best thing. Heat it up, then add garlic and chopped hot peppers. Fry garlic and peppers in olive oil over low heat. It is important not to overcook the vegetables, the slightly boiling oil will fry the peppers and garlic in a few minutes. You can navigate by the color of the garlic - as soon as it starts to change color, fry is enough.
Fry the garlic and hot peppers in olive oil
Add chopped parsley and salt with a pinch of salt. There is no need to fry the herbs, just mix the oil with the parsley and remove the saucepan from the heat. By the way, spaghetti with butter and garlic is often cooked a little differently. The garlic is flattened and fried in olive oil along with hot pepper... During frying, the oil is flavored and mixed with the substances that the vegetables secrete. So, you can fry the garlic and peppers in any way that suits you best.
Add chopped parsley to the hot oil
Place the boiled spaghetti in hot flavored olive oil and stir gently. I advise you to pepper the spaghetti with butter and garlic and black pepper a little, grinding the peas just before that. It is convenient to stir spaghetti with a special large spoon, which has vertical teeth along the edge. Spaghetti is laid out with the same spoon.

This is a rare case when a skilled chef will “read” all the ingredients and even the recipe for a dish in its name. "Spaghetti aglio, olio e peperoncino" literally translates as "spaghetti with garlic, olive oil and hot pepper", and here, in general, everything is clear without additional explanation. Of course, as is the case with any other dish consisting of 3-4 ingredients, each of them must be of excellent quality - excellent olive, fresh garlic, good, spaghetti ... And spaghetti, so be it, you can take the most common.

Spaghetti with garlic, olive oil and pepper

Put a skillet with olive oil on a low heat without a hint of intense heat, much less smoke. Add garlic, peeled and thinly sliced and also thinly sliced hot pepper(it is better to get rid of the seeds right away, they are disproportionately spicy) and simmer them in oil while the spaghetti is boiling.

Bring to a boil 2 liters of water, which added 20 g of salt, add spaghetti and boil until "" according to the instructions on the package. Throw the finished spaghetti in a colander, transfer to a pan and stir well so that they are all covered with a thin layer of oil saturated with the aroma of garlic and a slight pungency of pepper. Divide the spaghetti into bowls and serve, seasoning with ground pepper, grated Parmesan and herbs if desired

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Dishes Italian cuisine firmly settled on our table. The first thing that comes to mind when mentioning Italy is, of course, pasta. It is distinguished by its simplicity, ease of preparation and aromatic appeal.

site brings to your attention 10 delicious recipes italian pasta that you will not spend a lot of time on.

Spaghetti carbonara

Ingredients:

350 g raw smoked ham or bacon
400 g spaghetti
2 tbsp. l. olive oil
4 egg yolks
2 cloves of garlic
225 ml cream or sour cream
75 g grated Parmesan

Preparation:

Heat the olive oil in a frying pan, fry the chopped garlic. Add the diced ham and fry for 3 minutes.
Whisk the cream with the yolks, add the Parmesan, salt and pepper to taste.
Cook spaghetti. We throw them into a frying pan with ham. Pour in the sauce and cook over low heat for 7-8 minutes until thickened.

Baked pasta with fried vegetables

Ingredients:

2 red bell peppers
2 zucchini
2 zucchini
mushrooms to taste
1 head of onion
1/4 cup olive oil
1 tsp fine salt
1 tsp ground black pepper
1 tbsp. l. dried Italian or Provencal herbs
450 g penne pasta
3 cups marinara sauce
1 glass grated cheese
1/2 cup shredded smoked mozzarella cheese
1/2 cup frozen peas
1/4 cup grated Parmesan and 1/3 tbsp. for sprinkling
2 tbsp. l. butter

Preparation:

Preheat the oven to 230 degrees. Put on a baking sheet the peppers, cut into strips, zucchini and zucchini, cut into cubes, mushrooms and onions, mix with olive oil.
Add 1/2 tsp. salt, 1/2 tsp. pepper and dried herbs and bake the vegetables until tender, about 15 minutes.
Cook the pasta for about 6 minutes so that it remains firm inside. When ready, drain the water.
In a large bowl, gently stir pasta with fried vegetables, marinara sauce, cheese, peas, 1/2 tsp. salt and 1/2 tsp. pepper.
Transfer everything to a greased baking dish. Sprinkle the dish with Parmesan cheese, lay the pieces of butter on top. Bake until the crust is golden and the cheese is completely melted.

Pasta with creamy pesto sauce

Ingredients:

3/4 cup fresh basil leaves
1/2 cup grated Parmesan cheese
3 tbsp. l. pine nuts
2 cloves of garlic
pepper
1/3 cup olive oil
1/3 cup heavy cream
2 tbsp. l. oils
340 g pasta
2 tomatoes

Preparation:

Put the basil, garlic, pine nuts, grated Parmesan in a blender bowl. Grind, add salt and pepper to taste. Then add olive oil in small portions. Mix well.
In a small saucepan over medium heat, heat heavy cream, add butter, melt. Add pesto sauce to a saucepan and stir.
Boil pasta in salted water. Drain the water, transfer the pasta to a deep dish, mix with the creamy pesto sauce. Add diced tomatoes (optional) and mix thoroughly.

Penne rigate with pork tenderloin

Ingredients:

250 g penne rigate
250 g pork tenderloin
1 red onion
1 red chili
500 ml tomato puree
3 tbsp. l. olive oil
6 cherry tomatoes
1 bunch green basil
grated parmesan cheese
ground black pepper
green onion

Preparation:

Cut the pork tenderloin into thin pieces, fry in olive oil for 7 minutes.
Add red onion in half rings to the meat, finely chopped chili peppers, previously peeled from seeds, basil, cherry halves. Cook for another 3 minutes. Add tomato puree or finely chopped tomatoes. Salt, simmer for 10 minutes.
At this time, immerse the penne rigate in salted boiling water and cook until tender. We drain the water, pour them into ready-made sauce, we leave for a minute.
Put the dish on a plate, sprinkle with grated Parmesan, decorate with green onions.

Carbonara with zucchini and meatballs

Ingredients:

500 g minced pork
1 onion
4 slices of bacon
500 g spaghetti
4 egg yolks
2 zucchini
1 glass of cream
1 lemon
120 g grated parmesan cheese
1 bunch of parsley
2 tbsp. l. butter

Preparation:

Add chopped onion and spices to the minced meat to taste. Stir and roll the meatballs.
Dissolve the butter in a well-heated skillet and fry the meatballs for 5-6 minutes. Add the diced zucchini and bacon pieces. Cook, stirring occasionally, for another 3-4 minutes.
Boil the pasta in lightly salted water. Mix in a separate bowl egg yolks with the zest of one lemon, chopped herbs and parmesan.
Mix the pasta with the resulting sauce and put it in a pan with the meatballs. Mix thoroughly. Season with spices to taste.

Pasta with shrimps and wine-tomato sauce

Ingredients:

4 tbsp. l. olive oil
3 cloves of garlic
4 cups diced tomatoes
1 glass of dry white wine
2 tbsp. l. butter
salt, pepper to taste
400 g spaghetti or other pasta
400 g shrimp
1 tsp seasonings for seafood

Preparation:

Heat 2 tbsp in a saucepan. l. olive oil, add garlic and fry for 2 minutes. Add wine, tomatoes and simmer, stirring occasionally, for about 30 minutes. At the end of cooking, add salt and pepper to taste.
Cook the pasta in salted water, drain the water, add the butter and stir.
Heat the rest of the oil, add the shrimp and fry lightly. Then mix the shrimp with tomato sauce.

Put the pasta on a plate, pour over the sauce and serve.

Bolognese pasta

Ingredients:

300 g pasta
1 onion
1 stalk of celery
1 carrot
200 g minced beef
200 g minced pork
1 can of tomatoes in juice
3 cloves of garlic

Preparation:

Chop the onion, celery and carrots, and fry in olive oil until soft: first onion, after a minute celery, after another 2 - carrots.
We stew meat in own juice until the water boils away and the meat is browned.
Cook spaghetti in salted water. While the pasta is cooking, mix the meat with vegetables, add the tomatoes with juice and simmer for 40 minutes. - 1 hour. At the very end, add the garlic.

Ditalini with green pea sauce

Ingredients:

80 g ditalini paste
215 g peas
45 g olive oil
1 head of onion
50 g bacon
35 g crab meat
10 g parmesan cheese
80 g cherry tomatoes
chilli

Preparation:

Heat 20 g of olive oil in a frying pan and fry the onion and bacon. When they are browned, add 200 g of peas and, as soon as the peas begin to shrink, remove from heat. We transfer the peas to a blender and make mashed potatoes from it.
Cook the pasta according to the instructions.

Heat 20 g of olive oil in a frying pan and heat the remaining peas for a minute, add the paste and mix quickly.

In the water in which the broccoli was blanched, bring to a boil and throw in the spaghetti. Cook, stirring occasionally, for 5 minutes and drain off all the water.

Pour red wine into a saucepan, add sugar, boil for 2 minutes. Then put the undercooked spaghetti in boiling wine and cook, stirring for about 6 minutes, until most of the liquid has evaporated. The pasta should be slightly undercooked.

Heat the olive oil in a frying pan, add chopped garlic and red pepper flakes there. Fry the garlic until pale golden brown. Add broccoli, salt, black pepper and cook, stirring occasionally, for 1 minute.

Place the spaghetti in a skillet with broccoli and cook until all the wine has evaporated. Remove from heat, mix with cheese and serve.

Spicy pasta with chicken

Ingredients:

2 chicken breasts
1/2 pack of fettuccine
2 sweet bell peppers
1/2 medium red onion
2 cloves of garlic
4 small tomatoes
1 glass of milk
olive oil for frying
black pepper to taste
red pepper to taste
teriyaki sauce
fresh herbs for decoration

Preparation:

We cut chicken fillet cubes, season with red pepper. Preheat a frying pan, add oil and fry the chicken. We put the fried fillets on a plate.
In the same skillet, fry finely chopped vegetables for 30-40 seconds and transfer to a plate with the chicken.
Cook the pasta according to the instructions. We do not drain all the water, leave about a glass.
Pour the water left over from the pasta into the pan, pour the milk. Add a couple of tablespoons of teriyaki sauce and some black pepper. Stir the sauce so that it does not burn, bring to a boil and put the vegetables there, stir.
Transfer the pasta to the pan and stir. Simmer for 5-7 minutes. Sprinkle with herbs on top, arrange on plates and serve.

The technology of mixing ground wheat grains with water to make food has been known to mankind for at least two thousand years; 5th century cookbooks mention a recipe for a dish consisting of alternating layers of dough and meat, vaguely reminiscent of lasagna.

Pasta is considered an italian dish, since the first description of dividing a sheet of dried dough into strips is found in a book of the XXII century about the Kingdom of Sicily. Industrial fabrication pasta also began in Italy, in Sanremo, in the 1600s (1).

Is spaghetti bad for your health?

Spaghetti, thin and long pasta, have been known in Italy for over 200 years. Like any sample traditional cuisine, spaghetti cooked over classic recipe from hard varieties wheat, eggs and water are a balanced food.

Spaghetti with garlic and olive oil

One of the most simple ways add garlic, olive oil and a little red pepper to give "empty" pasta taste and aroma. In addition to the fact that the dish turns out to be really tasty, it remains healthy.

Olive oil is the basis of the traditional food system of the peoples of Italy, France and Spain -. It is important to remember that the body prefers to use the energy of such oil in metabolism, and not to store it in fat deposits.

The benefits of garlic and pepper

Numerous scientific studies have long proven known fact- garlic is good for health. In addition to having antimicrobial effects, it is able to normalize bad cholesterol levels and lower blood sugar (2Trusted).

One clove of garlic and a small red cayenne pepper almost completely cover daily requirement organism in vitamins A, B 2, B 6, E, C, potassium and magnesium. With the wheat grains in pasta, you also get selenium, zinc and vitamin B 1.

Spaghetti recipe "Aglio Et Olio"

Ingredients for two servings. Total cooking time is 16 minutes (3).

spaghetti - 160 g
garlic - 2 cloves
hot pitted red peppers - 0.5 pcs.
olive oil - 20 ml
salt to taste
lemon juice, parsley - optional

While the spaghetti is cooking, combine the finely chopped garlic, red pepper and olive oil, then sauté over low heat for about 5-7 minutes, until the garlic is slightly browned. Pour the sauce over the prepared spaghetti. Optionally, you can add lemon juice and parsley.

How to cook Italian spaghetti?

In Italy, spaghetti is traditionally prepared "al dente", which means a bit undercooked state "by the mouth". The time for such cooking of the paste is about 7-8 minutes (unless otherwise indicated on the package); the spaghetti is boiled in a large volume of liquid.

Pour two liters of water into a deep saucepan (one liter for 80 grams of spaghetti), bring to a boil over high heat, then add a large teaspoon sea salt... Wait for the water to boil again, then dip the spaghetti in it, being careful not to break it.

Calorie spaghetti

As FitSeven mentioned above, traditional pasta is indeed dietary - a serving of spaghetti with olive oil contains just 170 calories, 25 grams of complex carbohydrates, 6 grams of fat (the olive oil itself) and 5 grams of protein.

Remember that adding a "pinch" of grated cheese will add approximately 80 calories and 7 grams of fat to the meal (4 grams of which is animal fat). The same goes for cream sauce- about 50-60 calories and 3 grams of fat per small serving.

***

Cooked according to the traditional Italian recipe spaghetti with olive oil and garlic is a healthy and balanced dish. However, it is important to avoid the temptation to add cheese or sauces as these are the source of the “bad” calories.

Scientific sources:

Pasta, Wikipedia Article.
Garlic, Wikipedia Article.
Spaghetti with Oil and Garlic (Aglio Et Olio),

Never be afraid to do what you don’t know how to do. Remember, the ark was built by amateurs. The professionals built the Titanic. A dessert without cheese is like a beauty without one eye - Jean-Anthelme Brillat-Savarin. Seize the moment. Think of all those women from Titanic who gave up dessert. - Erma Bombek My weaknesses are food and men. In that order. - Dolly Parton If you went to the store to buy bread, the chances of you coming out with only a loaf of bread are one in three billion. - Erma Bombek All we need is love, but a little chocolate here and there won't hurt either. - Charles Schultz Don't put off until dinner what you can eat at lunch. - A.S. I am afraid from "Hennessy" heartburn or allergy to caviar that in a large apartment on Rublevka I will get lost at night and die. - KVN-ovskaya song Everything that I like in life is either immoral, or it makes you fat. - François de La Rochefoucauld I use wine when preparing food. Sometimes I even add it to my meals. - V.S. Fields. How can you govern a country in which there are 246 types of cheese? "- Charles de Gaulle What disgusting, what disgusting is this your jellied fish! - Ippolit in the film "The Irony of Fate" I simply cannot eat caviar, but I have to force myself. - The heroine of Audrey Tautou in the film "Fatal Beauty" When I get into big trouble, I deny myself everything except food and drink. Oscar Wilde How does a husband differ from a boyfriend? Thirty pounds! - Cindy Garner Camembert ... this is another friend of man in a difficult moment. - Georges Clemenceau Are you crazy? A dear friend arrives from afar for a minute - and you have no cake! - Carlson, who lives on the roof. There is a bakery on our street called "Bonjour, Croissant!" I am tempted to go to Paris and open the "Hello, toast!" - Fran Lebowitz. And I’m opening a bakery in Washington. "Damn it! - Marina R. The food here is absolutely terrible, and the portions are too small. - Woody Allen A robot will never replace a human! - Cannibal You want to know me, eat with me." - James Joyce Uh -e, dear! What kind of peacock-mawlin? Do not you see - we eat ... - Genie from Mf "The Adventures of Munchausen" If there are no at least fifty varieties of cheese in the country and good wine, which means that the country has reached the handle. Salvador Dali Chewing food thoroughly helps society. - Ilya Ilf and Evgeny Petrov, "12 chairs" Nothing paints a table like a firecracker in Olivier! - Folk wisdom. If guests unexpectedly come to you, and there is nothing in the house, go down to the cellar and take a leg of lamb. - Elena Molokhovets And honey ... I just don't understand what the secret is ... Honey, if there is ... then it is not there right away! - Winnie the Pooh I will be photographed today for the Skillful Culinary Magazine. I urgently need to wash and buy new insoles! - Miss Bok I haven't eaten lobsters in three days. - An angry official (KVN joke) Hunger is not an aunt - he will not run away into the forest. - Folk Wisdom Nothing improves the taste of homemade dishes like studying prices in a restaurant. - Folk wisdom