Spaghetti with oil and garlic w/photos
koko
Spaghetti with oil and garlic is one of my favorite easy pasta meals.
http://i49.tinypic.com/4rurtj.jpg
It's all on my blog if you are interested and don't want to click
through the links.
Simple ingredients and easy preparation.
http://i50.tinypic.com/3136arn.jpg
To boiling salted water add the pasta. I used one pound of whole wheat
pasta.
http://i48.tinypic.com/20toto7.jpg
While the pasta is cooking slice 6 cloves of garlic and mince 6. Yes,
use 12 cloves of garlic for one pound of spaghetti. Not too much,
trust me.
http://i49.tinypic.com/2sb5xxs.jpg
Into a small skillet add 1/4 cup of olive oil,
http://i50.tinypic.com/2z4liq1.jpg
and the sliced garlic. Cook until the garlic is golden brown.
Try and resist the urge to dip a bit of crusty bread into the warm,
fragrant garlic infused oil. Go on I dare you.
http://i50.tinypic.com/2a769ue.jpg
Drain the pasta when it is cooked until tender but still firm.
http://i50.tinypic.com/b7dy08.jpg
Add the pasta back into the pot.
http://i46.tinypic.com/iwuj60.jpg
Add the chicken stock to the pasta and simmer for about 5 minutes
more.
http://i48.tinypic.com/2s94vhf.jpg
Stir in the heated olive oil and sliced garlic.
http://i45.tinypic.com/13zxtnm.jpg
Add the minced garlic and the chopped parsley.
http://i47.tinypic.com/1fw8wh.jpg
Delicious and quick. I like to add red pepper flakes to it also.
I hope you try it sometime.
@@@@@ Now You're Cooking! Export Format
Spaghetti with Oil and Garlic
pasta/rice
12 cloves garlic
1/4 cup best-quality olive oil
4 quarts Water
1 1/2 tablespoon Salt
1 pound spaghetti
1 1/2 cups chicken stock; or canned broth
1 cup finely chopped Italian parsley
freshly ground black pepper
imported Parmesan cheese; grated
Peel garlic cloves. Mince six of them and set aside. Slice remaining
garlic.
Heat the oil in a small skillet. Add sliced garlic and cook over
medium heat, stirring occasionally, until golden brown.
Bring 4 quarts water to a boil in a large pot. Stir in salt, add the
spaghetti and cook until tender but still firm; do not overcook Drain
pasta well and transfer to a pot.
Add the chicken broth to the pasta and simmer until most of the broth
has been absorbed, 5 minutes or so.
Stir in the heated olive oil and sliced garlic, then the minced garlic
and the chopped parsley. Toss thoroughly.
Divide pasta evenly among heated plates or shallow soup bowls. Pour
any remaining broth over pasta, and serve immediately, accompanied by
lots of freshly ground black pepper and grated Parmesan cheese.
6 first-course servings
Notes: The Silver Palate Cookbook
Yield: 6 servings
** Exported from Now You're Cooking! v5.84 **
And that's that.
koko
--
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/17/10
buyme
> Spaghetti with oil and garlic is one of my favorite easy pasta meals.http://i49.tinypic.com/4rurtj.jpg
>
> It's all on my blog if you are interested and don't want to click
> through the links.
>
>
> To boiling salted water add the pasta. I used one pound of whole wheat
>
> While the pasta is cooking slice 6 cloves of garlic and mince 6. Yes,
> use 12 cloves of garlic for one pound of spaghetti. Not too much,
>
> Into a small skillet add 1/4 cup of olive oil,http://i50.tinypic.com/2z4liq1.jpg
>
> and the sliced garlic. Cook until the garlic is golden brown.
> Try and resist the urge to dip a bit of crusty bread into the warm,
>
> Drain the pasta when it is cooked until tender but still firm.http://i50.tinypic.com/b7dy08.jpg
>
> Add the pasta back into the pot.http://i46.tinypic.com/iwuj60.jpg
>
> Add the chicken stock to the pasta and simmer for about 5 minutes
>
> Stir in the heated olive oil and sliced garlic.http://i45.tinypic.com/13zxtnm.jpg
>
> Add the minced garlic and the chopped parsley.http://i47.tinypic.com/1fw8wh.jpg
Please visit www.freerecipeforum.com to post your recipes
Kalmia
> Spaghetti with oil and garlic is one of my favorite easy pasta meals.http://i49.tinypic.com/4rurtj.jpg
>
> It's all on my blog if you are interested and don't want to click
> through the links.
>
>
> To boiling salted water add the pasta. I used one pound of whole wheat
>
> While the pasta is cooking slice 6 cloves of garlic and mince 6. Yes,
> use 12 cloves of garlic for one pound of spaghetti. Not too much,
>
> Into a small skillet add 1/4 cup of olive oil,http://i50.tinypic.com/2z4liq1.jpg
>
> and the sliced garlic. Cook until the garlic is golden brown.
> Try and resist the urge to dip a bit of crusty bread into the warm,
>
> Drain the pasta when it is cooked until tender but still firm.http://i50.tinypic.com/b7dy08.jpg
>
> Add the pasta back into the pot.http://i46.tinypic.com/iwuj60.jpg
>
> Add the chicken stock to the pasta and simmer for about 5 minutes
>
> Stir in the heated olive oil and sliced garlic.http://i45.tinypic.com/13zxtnm.jpg
>
> Add the minced garlic and the chopped parsley.http://i47.tinypic.com/1fw8wh.jpg
>
> Delicious and quick. I like to add red pepper flakes to it also.
>
> I hope you try it sometime.
Ooooooh, add some shrimp and I'm in business.
isw
koko <ko...@letscook.com> wrote:
> Spaghetti with oil and garlic is one of my favorite easy pasta meals.
> http://i49.tinypic.com/4rurtj.jpg
>
> It's all on my blog if you are interested and don't want to click
> through the links.
>
> Simple ingredients and easy preparation.
> http://i50.tinypic.com/3136arn.jpg
>
> To boiling salted water add the pasta. I used one pound of whole wheat
> pasta.
> http://i48.tinypic.com/20toto7.jpg
>
> While the pasta is cooking slice 6 cloves of garlic and mince 6. Yes,
> use 12 cloves of garlic for one pound of spaghetti. Not too much,
> trust me.
> http://i49.tinypic.com/2sb5xxs.jpg
>
> Into a small skillet add 1/4 cup of olive oil,
> http://i50.tinypic.com/2z4liq1.jpg
>
> and the sliced garlic. Cook until the garlic is golden brown.
OK, Koko; here's where we part ways.
I often do pasta with oil and garlic for a side dish, but I never brown
the garlic. Here's how mine is different:
Mince 6-8 fat cloves of garlic (I've never gotten too much in there) and
add to maybe a short 1/4 cup of good olive oil in a cold pan.
*Carefully* heat the pan just until the garlic pieces are emitting
bubbles from their corners, and adjust the heat to just barely keep that
happening. The goal here is not to "fry" the garlic so much as to poach
it in warm oil. Control the heat so it takes at least six or 7 minutes
to get the garlic nice and soft *but still completely uncolored*. Watch
carefully; if the bubbles stop, that means the water has all evaporated,
and almost instantly the oil will get too hot and start to brown/burn
the garlic.
When the pasta is done, toss in a bowl with the garlic and oil. Add salt
(it'll take rather a lot) to taste.
Occasionally, I'll add some red pepper flakes, but nothing else.
Once, just after I got my microplane, I used that to turn the garlic
into a paste instead of mincing it; didn't work out very well. The
garlic formed clumps that I couldn't get to break up; I suspect the
sugar in the garlic plus the heat made things stick together.
Isaac
Michael Horowitz
>
>Spaghetti with oil and garlic is one of my favorite easy pasta meals.
>http://i49.tinypic.com/4rurtj.jpg
>
>koko
This alio olio (sp) is a great learning tool for someone who depends
heavily on literal reading of cookbooks (me). Try the basic, then next
week add a few anchovie fillets(saute until dissolved) , then next
week chop in some olives, then next week some julienned tomatoes that
have come out of a jar of olive oil, the next week a 1/2 t. of red
pepper flakes, then on the final week, just before the pasta is
finished, throw in a double handful of brocolli flowers, steam for
about two minutes, drain then pour your sauce over it. Oh, somewhere
along the line, save a 1/4 C. of pasta water and add it to the sauce,
then simmer for a few minutes; it stretches and thickens the sauce. -
Mike
PLucas1
4ax.com:
>
> Spaghetti with oil and garlic is one of my favorite easy pasta meals.
> http://i49.tinypic.com/4rurtj.jpg
>
> It's all on my blog if you are interested and don't want to click
> through the links.
>
> Simple ingredients and easy preparation.
> http://i50.tinypic.com/3136arn.jpg
>
A cookbook shot, if ever there was one :-)
>
> and the sliced garlic. Cook until the garlic is golden brown.
> Try and resist the urge to dip a bit of crusty bread into the warm,
> fragrant garlic infused oil. Go on I dare you.
> http://i50.tinypic.com/2a769ue.jpg
Looks like you didn't need daring ;-)
(Snip)
>
> Delicious and quick. I like to add red pepper flakes to it also.
>
> I hope you try it sometime.
>
Great set/series as usual K4 :-)
The raw minced garlic doesn't overpower everything else?? Obviously
not.....
and most likely the heat from the pasta and broth actually cook it off a
bit.
I've never had a dish with raw garlic in it..... as yet.
--
Peter Lucas
Brisbane
Australia
Killfile all Google Groups posters.........
ImStillMags
> In article <qlcun5t7lvc03k0lem5g2g0ap3iuear...@4ax.com>,
This is one of my favorite pasta dishes. But I like the flavor of
the caramelized garlic. I've tried it both ways, slowly poaching the
garlic in the oil and browning it....and I must confess I like the
browned better. I like
lots of parmesan with it and I thing the flavor of the browned garlic
and parmesan together is heavenly.
PLucas1
From: PLucas1 <PLu...@home.upstairs.in.brissie.aus>
Newsgroups: rec.food.cooking
koko <ko...@letscook.com> wrote in
news:qlcun5t7lvc03k0lem5g2g0ap3iuearjj0@
4ax.com:
>
> Spaghetti with oil and garlic is one of my favorite easy pasta meals.
> http://i49.tinypic.com/4rurtj.jpg
>
> It's all on my blog if you are interested and don't want to click
> through the links.
>
> Simple ingredients and easy preparation.
> http://i50.tinypic.com/3136arn.jpg
>
Ripped from a cookbook, if ever there was one :-(
>
> and the sliced garlic. Cook until the garlic is golden brown.
> Try and resist the urge to dip a bit of crusty bread into the warm,
> fragrant garlic infused oil. Go on I dare you.
> http://i50.tinypic.com/2a769ue.jpg
Looks like you didn't need good taste :-(
(Snip)
>
> Delicious and quick. I like to add red pepper flakes to it also.
>
> I hope you try it sometime.
>
Great 'story' as usual you K9 :-\
The raw minced garlic doesn't overpower everything else enough??
Obviously
not..... and most likely the heat from the pasta and broth actually
fuck it off a
bit.
I've always had dishs with raw garlic in it..... so far.
--
Peter Lucas
Brisbane
Australia
Join us Google Groups posters.........
koko
<PLu...@home.upstairs.in.brissie.aus> wrote:
>koko <ko...@letscook.com> wrote in news:qlcun5t7lvc03k0lem5g2g0ap3iuearjj0@
>4ax.com:
>
snippage
>> Simple ingredients and easy preparation.
>> http://i50.tinypic.com/3136arn.jpg
>
>A cookbook shot, if ever there was one :-)
>
Wow, thank you very much.
>
>>
>> and the sliced garlic. Cook until the garlic is golden brown.
>> Try and resist the urge to dip a bit of crusty bread into the warm,
>> fragrant garlic infused oil. Go on I dare you.
>> http://i50.tinypic.com/2a769ue.jpg
>
>
>Looks like you didn't need daring ;-)
>
It was very difficult to keep fresh crusty bread out of it. Yummy.
>>
>> Delicious and quick. I like to add red pepper flakes to it also.
>>
>> I hope you try it sometime.
>>
>
>
>Great set/series as usual K4 :-)
Thank you Peter, I appreciate your compliments.
>
>
>The raw minced garlic doesn't overpower everything else?? Obviously
>not.....
>and most likely the heat from the pasta and broth actually cook it off a
>bit.
>
I think you are right about the heat from the pasta and broth cooking
the garlic a little. It's not sharp at all.
>I've never had a dish with raw garlic in it..... as yet.
Time to remedy that :-)
PLucas1
4ax.com:
>>The raw minced garlic doesn't overpower everything else?? Obviously
>>not.....
>>and most likely the heat from the pasta and broth actually cook it off a
>>bit.
>>
> I think you are right about the heat from the pasta and broth cooking
> the garlic a little. It's not sharp at all.
>
>>I've never had a dish with raw garlic in it..... as yet.
>
> Time to remedy that :-)
>
Might actually do it Monday night, as the SO has Tuesday off, and won't be
confined in her office after a night of garlicky pasta ;-)
I'll let you know how it goes.
Mr. Joseph Littleshoes Esq.
PLucas1 wrote:
> koko wrote in news:gff0o5lp5dephu7rkvqvkdvtha5avq7uvk@
> 4ax.com:
>
>
>
>>>The raw minced garlic doesn't overpower everything else?? Obviously
>>>not.....
>>>and most likely the heat from the pasta and broth actually cook it off a
>>>bit.
>>>
>>
>>I think you are right about the heat from the pasta and broth cooking
>>the garlic a little. It's not sharp at all.
>>
>>
>>>I've never had a dish with raw garlic in it..... as yet.
>>
>>Time to remedy that :-)
>>
>
>
>
>
> Might actually do it Monday night, as the SO has Tuesday off, and won't be
> confined in her office after a night of garlicky pasta ;-)
>
> I'll let you know how it goes.
>
I routinely put raw crushed garlic in my vinaigrettes and often, if im
making a really large green salad i crush up a clove to toss, raw with
the greens.
The only time i ever had a problem was when i used 1 whole clove,
crushed, of "elephant ear" garlic in some blue cheese and buttermilk
dressing. It was so spicy hot i could not eat it, several other people
who tried it thought it was very good and after about 3 days it peaked
in intensity and its garlicky heat subsided to the point where i could
eat it.
--
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3
Owner|Moderator
http://groups.yahoo.com/group/JoeTarot
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Joe's XXX Blog http://joe93418.blogspot.com/
cybercat
"Mr. Joseph Littleshoes Esq." <jpst...@isp.com> wrote in message
news:4B80CC01...@isp.com...
>
>
> PLucas1 wrote:
>> koko wrote in news:gff0o5lp5dephu7rkvqvkdvtha5avq7uvk@
>> 4ax.com:
>>
>>
>>
>>>>The raw minced garlic doesn't overpower everything else?? Obviously
>>>>not..... and most likely the heat from the pasta and broth actually cook
>>>>it off a bit.
>>>>
>>>
>>>I think you are right about the heat from the pasta and broth cooking
>>>the garlic a little. It's not sharp at all.
>>>
>>>>I've never had a dish with raw garlic in it..... as yet.
>>>
>>>Time to remedy that :-)
>>>
>>
>>
>>
>>
>> Might actually do it Monday night, as the SO has Tuesday off, and won't
>> be confined in her office after a night of garlicky pasta ;-)
>>
>> I'll let you know how it goes.
>>
>
>
> I routinely put raw crushed garlic in my vinaigrettes and often, if im
> making a really large green salad i crush up a clove to toss, raw with
> the greens.
>
> The only time i ever had a problem was when i used 1 whole clove, crushed,
> of "elephant ear" garlic in some blue cheese and buttermilk dressing. It
> was so spicy hot i could not eat it, several other people who tried it
> thought it was very good and after about 3 days it peaked in intensity and
> its garlicky heat subsided to the point where i could eat it.
> --
When I can smell it coming out of my own pores I know I might have had
enough garlic. Love the stuff.
projectile vomit chick
>
> When I can smell it coming out of my own pores I know I might have had
> enough garlic. Love the stuff.
No, the garlic smell is from the bulbs people hang around their necks
when they have to be around you, you cadaver. The smell coming from
*you* emanates from your crotch.
I am Tosk
says...
> >
> >
> > I routinely put raw crushed garlic in my vinaigrettes and often, if im
> > making a really large green salad i crush up a clove to toss, raw with
> > the greens.
> >
> > The only time i ever had a problem was when i used 1 whole clove, crushed,
> > of "elephant ear" garlic in some blue cheese and buttermilk dressing. It
> > was so spicy hot i could not eat it, several other people who tried it
> > thought it was very good and after about 3 days it peaked in intensity and
> > its garlicky heat subsided to the point where i could eat it.
> > --
>
>
> When I can smell it coming out of my own pores I know I might have had
> enough garlic. Love the stuff.
I bought my wife a container of roasted Garlic from the Deli once to cook with
or whatever. Well, she just sat down and snacked on them. For days she smelled
of Garlic, fortunately it was summer and we spent those few days on the water;)
Scotty
--
Can I haz Cheezeburger?
cybercat
"I am Tosk" <justwaitafr...@gmail.com> wrote in message
news:MPG.25eb001e9...@eternal-september.org...
> In article <hlqjg3$7i1$1...@news.eternal-september.org>, cyber...@yahoo.com
> says...
>> >
>> >
>> > I routinely put raw crushed garlic in my vinaigrettes and often, if im
>> > making a really large green salad i crush up a clove to toss, raw with
>> > the greens.
>> >
>> > The only time i ever had a problem was when i used 1 whole clove,
>> > crushed,
>> > of "elephant ear" garlic in some blue cheese and buttermilk dressing.
>> > It
>> > was so spicy hot i could not eat it, several other people who tried it
>> > thought it was very good and after about 3 days it peaked in intensity
>> > and
>> > its garlicky heat subsided to the point where i could eat it.
>> > --
>>
>>
>> When I can smell it coming out of my own pores I know I might have had
>> enough garlic. Love the stuff.
>
> I bought my wife a container of roasted Garlic from the Deli once to cook
> with
> or whatever. Well, she just sat down and snacked on them.
Wow. You win. :)
Terry
>
>Spaghetti with oil and garlic is one of my favorite easy pasta meals.
>http://i49.tinypic.com/4rurtj.jpg
>
>It's all on my blog if you are interested and don't want to click
>through the links.
>
>Simple ingredients and easy preparation.
>http://i50.tinypic.com/3136arn.jpg
>
>To boiling salted water add the pasta. I used one pound of whole wheat
>pasta.
>http://i48.tinypic.com/20toto7.jpg
>
>While the pasta is cooking slice 6 cloves of garlic and mince 6. Yes,
>use 12 cloves of garlic for one pound of spaghetti. Not too much,
>trust me.
>http://i49.tinypic.com/2sb5xxs.jpg
Had this same dish last week except that it contained lots of red
pepper flakes, which were added to the oil with the garlic. I didn't
use nearly as much garlic as you did....and you're absolutely right, I
should have added a lot more. Will do so next time.
Pasta does not seem to spike my blood sugar, I'm pleased to say.
Best -- Terry
koko
wrote:
I think I'll follow your lead and add the red pepper flakes with the
oil and garlic. I usually add them after it's all mixed. I think
adding them to the oil will intensify the flavor, good idea.
>
>Pasta does not seem to spike my blood sugar, I'm pleased to say.
Yay!!! Good for you.
>
>Best -- Terry
koko
--
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/20/10
Mr. Joseph Littleshoes Esq.
I once refused to cook dinner cause i had no garlic to cook with.
I was kind of making a joke when i said to the elderly relative "what!
no garlic! how can any one be expected to cook without garlic!"
She agreed with me and seriously suggested dining out. I didn't have
the heart to tell her i was really joking:)
cybercat
I love this story. It tells a lot about you and your relative. Good stuff.