Time 15m Yield 2 Number Of Ingredients 9 Steps:
Into a large pot or deep saute pan, add Olive Oil (2 tablespoon) and the Garlic (4 clove) and cook for a few minutes until fragrant. To the pot, add Butter (1 tablespoon) and Freshly Ground Black Pepper (to taste). Add Chicken Stock (3 cup) and bring to a boil. Once boiling, add the Angel Hair Pasta (250 gram). Cook for 4 to 5 minutes, or until the pasta is tender. Once the pasta has absorbed most of the liquid, turn the temperature down to medium. Add the Fresh Parsley (1 tablespoon), Grated Parmesan Cheese (1 cup) and Cream (3/4 cup) and stir through until the cheese has completely melted. Serve as is or as a side dish. You can also add some pancetta or cooked chicken bits at the end. Enjoy!
Time 20m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Cook pasta as directed on package. Meanwhile, heat oil in a skillet over medium high heat. Saute parsley and garlic in oil. Drain pasta well and mix with garlic mixture; top with cheese. Serve with pepper.
Time 20m Number Of Ingredients 9 Steps:
Cook the pasta in salted water according to package directions. Place the butter and olive oil in a large pan over medium heat. After the butter has melted, stir in the garlic and cook for 30-60 seconds, stirring constantly. Drain the pasta and add it to the pan. Add the herbs and parmesan cheese to the pan, along with salt and pepper to taste, then toss to coat the pasta. Top with tomatoes. Sprinkle with additional herbs for garnish if desired, then serve.
Time 15m Yield 8 servings. Number Of Ingredients 6 Steps:
Cook pasta according to package directions, adding garlic to the water. Drain; discard garlic. , Transfer pasta to a serving bowl; add butter. Toss gently until butter is melted. Add the Parmesan, chives and garlic salt if desired; toss to coat.
Time 25m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water. Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve. Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month. Yield: 2 cups Prep Time: 2 minutes Cook Time: 5 minutes Inactive Prep Time: 2 hours
Time 48m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Bring a large pot of water to a boil and prepare an ice water bath. Cut a small “x” on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop). Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes. Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.
Time 30m Yield 4 servings. Number Of Ingredients 13 Steps:
Cook pasta according to package directions. Meanwhile, in large nonstick skillet, saute the mushrooms, carrots, snow peas, yellow pepper, basil and garlic in oil for 2-3 minutes or until crisp-tender. , In a small bowl, combine the cornstarch, broth and salt until smooth; gradually stir into the vegetable mixture. Bring to a boil. Cook and stir for 1-2 minutes or until vegetables are crisp-tender and sauce is thickened., Remove from the heat; stir in tomatoes. Drain pasta; divide among four plates. Top with vegetable mixture; sprinkle with cheese.
Time 35m Yield 3-4 serving(s) Number Of Ingredients 9 Steps:
Bring a large pot of salted water to boil over high heat. Meanwhile, heat the olive oil up a large saute pan over medium heat. Once warm add the garlic and cook until it just begins to brown – too long or too high and the garlic will burn. Remove the pan from the heat and deglaze by pouring in the wine. Return the pan to the heat and cook for a few minutes. The wine should reduce by about half. Add in lemon juice, chopped tomato, and sea salt to taste. Stir once or twice then remove the pan from the heat again and set it aside to wait for the pasta. Add the pasta to the boiling water and cook until desired tenderness, following package directions. Drain, then add the cooked pasta to the pan with the garlic & tomato mixture, along with the basil and some freshly ground pepper. Toss well, (if your pan isn’t big enough, just do the tossing in a large serving bowl). *Tip: 4 ounces of uncooked pasta (spaghetti, angel hair, vermicelli, fettuccine or linguine) = a 1-inch diameter bunch of dry pasta = 2 cups cooked pasta. Generally they say 2 ounces of pasta is one serving, but for larger appetites this might not be enough.
More about “garlic angel hair pasta recipes”
Time 45m Yield 4 Number Of Ingredients 10 Steps:
Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. Chop remaining stems into small pieces and transfer stems to a separate bowl. Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. Sprinkle in 1 teaspoon red pepper flakes and salt. Pour chicken stock into skillet and bring to a simmer. Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. Add a little water or stock if mixture starts to dry out. Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes. Bring a large pot of salted water to a boil and stir in angel hair pasta. Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. Drain and transfer to a large pot. Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes. Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.
