I want to make some Spaghetti Alio E Olio (or however it is spelled)
and every recipe seems different. Even though they all call for one
pound of spaghetti, one says use a cup of olive oil, the next says
only use 1/2 cup. And on it goes.

Can someone post a quick, easy, and hopefully tasty recipe for this
dish? I have never made it, but I've always wanted to try it. Also,
what would go good with it?

Thanks,
Mark Ferrante
Click here eveyday to feed a rescued animal:

http://www.theanimalrescuesite.com/

This may not be exactly what you're after, but it's one delicious
recipe. We've made it dozens on times. Lately, I've begun adding
capers to it.

Herbed Pasta With Feta Cheese
Adapted from recipe in Penzeys Spices catalog. See
http://www.penzeys.com/

A wonderful meatless pasta meal served with crusty bread. The herbs
give great flavor to the dish, and the combination of tomatoes, feta
and olives can't be beat.

1 lb. package fresh angel hair pasta
1/4 Cup olive oil
1 TB. parsley
1 tsp. cracked rosemary
1 tsp. basil
1/2 tsp. marjoram
1 can of diced tomatoes
1 small can of chopped black olives
1-2 TB. balsamic or red wine vinegar
4 oz of crumbled feta cheese


Bring a large pot of water to a boil. While the water for the pasta is
heating, mix olive oil, parsley, rosemary, basil and marjoram together
and let stand for 5 minutes. Cook the pasta according to the package
directions, which is usually only 3-4 minutes or so for angel hair
pasta. When the pasta is almost done cooking, add the vinegar, feta
cheese, olives, and tomatoes to the oil and mix lightly. Drain the
pasta and rinse briefly. Toss the pasta and sauce together. Serve with
crusty French bread.

Serves: 4 for lunch or 6 as a side dish.

Prep. time: 10 minutes.

Cooking time: 10 minutes.

"M. FERRANTE" > ha scritto nel messaggio
...
>I want to make some Spaghetti Alio E Olio (or however it is spelled)
> and every recipe seems different. Even though they all call for one
> pound of spaghetti, one says use a cup of olive oil, the next says
> only use 1/2 cup. And on it goes.
>
> Can someone post a quick, easy, and hopefully tasty recipe for this
> dish? I have never made it, but I've always wanted to try it. Also,
> what would go good with it?
>
> Thanks,
> Mark Ferrante
> Click here eveyday to feed a rescued animal:
>
> http://www.theanimalrescuesite.com/

I would put 4 tablespoon of oil every 100 gr. of spaghetti.
Recipe is very simple:
Take a frying pan and put inside oil; one, two or three whole garlic cloves
(as you like) togheter with a piece of hot chili peppers.
When the garlic is brown, throw away, keep (if is not very burnt the hot
chili peper).
When spaghetti are ready and "al dente" (not hard and not soft)
dry and put in the frying pan with oil.
Put over some minced parsley.
Cheers
Pandora
P.S.I posted a recipe "Spaghetti ajo e ojo" in this NG about a month ago. If
you search with google you will find.

"M. FERRANTE" > wrote in message
...
>I want to make some Spaghetti Alio E Olio (or however it is spelled)
> and every recipe seems different. Even though they all call for one
> pound of spaghetti, one says use a cup of olive oil, the next says
> only use 1/2 cup. And on it goes.
>
> Can someone post a quick, easy, and hopefully tasty recipe for this
> dish? I have never made it, but I've always wanted to try it. Also,
> what would go good with it?
>

There are no precise proportions - the most important thing - the one
essential thing - is to use really good OO. I think that good bread is an
essential accompaniment, and a green salad is also good.


--
Peter Aitken

Stavo dormendo su un bancale di lambro quando il post di M. FERRANTE
mi desto'

> I want to make some Spaghetti Alio E Olio (or however it is spelled)
> and every recipe seems different. Even though they all call for one
> pound of spaghetti, one says use a cup of olive oil, the next says
> only use 1/2 cup. And on it goes.
>
> Can someone post a quick, easy, and hopefully tasty recipe for this
> dish? I have never made it, but I've always wanted to try it. Also,
> what would go good with it?

I was going to write "use as many oil as you would otherwise do" but
now I gather that you probably don't use oil on pasta very often, so:
what Pandora said is a good rule of thumb, bacause it gives about 3
tablespoons of EVOO for 60-70 grams of pasta. 60-70 grams is the
average for a dish of pasta who's going to be followed by another
different dish, as in the classic italian everyday meal made of one
first dish (pasta, soup...), one second (meat, fish, veggies...),
fruit & coffee.
As Peter said, good oil is very important, and the temperature should
be medium-low.
--
Vilco
Think pink, drink rose'

Pandora wrote:
> I would put 4 tablespoon of oil every 100 gr. of spaghetti.
> Recipe is very simple:
> Take a frying pan and put inside oil; one, two or three whole garlic cloves
> (as you like) togheter with a piece of hot chili peppers.
> When the garlic is brown, throw away, keep (if is not very burnt the hot
> chili peper).
> When spaghetti are ready and "al dente" (not hard and not soft)
> dry and put in the frying pan with oil.
> Put over some minced parsley.
> Cheers
> Pandora
> P.S.I posted a recipe "Spaghetti ajo e ojo" in this NG about a month ago. If
> you search with google you will find.

How long do you cook the spaghetti in the frying pan with oil?

Karen

"Karen" > ha scritto nel messaggio
oups.com...
>
> Pandora wrote:
>> I would put 4 tablespoon of oil every 100 gr. of spaghetti.
>> Recipe is very simple:
>> Take a frying pan and put inside oil; one, two or three whole garlic
>> cloves
>> (as you like) togheter with a piece of hot chili peppers.
>> When the garlic is brown, throw away, keep (if is not very burnt the hot
>> chili peper).
>> When spaghetti are ready and "al dente" (not hard and not soft)
>> dry and put in the frying pan with oil.
>> Put over some minced parsley.
>> Cheers
>> Pandora
>> P.S.I posted a recipe "Spaghetti ajo e ojo" in this NG about a month ago.
>> If
>> you search with google you will find.
>
> How long do you cook the spaghetti in the frying pan with oil?
>
> Karen

You must not cook spaghetti in the frying pan. You must only mix them with
the fork, but the oil must be very hot.
Pandora
>

In article .com>, Leo
Scanlon > wrote:

> This may not be exactly what you're after, but it's one delicious
> recipe. We've made it dozens on times. Lately, I've begun adding
> capers to it.
>
> Herbed Pasta With Feta Cheese

<snipped>


Jeesus dude.....completely different. Nothing for nothing, but why not
just start a new thread for this recipe?

In article >, M. FERRANTE
> wrote:

> I want to make some Spaghetti Alio E Olio (or however it is spelled)
> and every recipe seems different. Even though they all call for one
> pound of spaghetti, one says use a cup of olive oil, the next says
> only use 1/2 cup. And on it goes.
>
> Can someone post a quick, easy, and hopefully tasty recipe for this
> dish? I have never made it, but I've always wanted to try it. Also,
> what would go good with it?
>
> Thanks,
> Mark Ferrante
> Click here eveyday to feed a rescued animal:
>
> http://www.theanimalrescuesite.com/


From the Dean & Deluca Cookbook,
with David Rosengarten:


Simmered Garlic & Oil Sauce (Aglio E Olio)
"This one is a little lighter than most as it replaces some of the oil
with water."

1 lb. pasta, cooked al dente, to package instructions
1/3 cup thinly sliced garlic (about one medium head)
1/2 cup plus 2 Tbsp. very fruity olive oil
1/4 cup hot water
salt to taste
1/4 cup finely chopped fresh (flat-leaf) parsley

1. Place oil and garlic in a small heavy saucepan over LOW heat. Bring
the oil to a slow steady bubble, then let cook for fifteen minutes.
Using a small whisk, vigorously beat in the water until a smooth sauce
is formed. Season with salt. Keep warm.

2. When pasta is ready to serve, drain it in a colander and moisten it
with a little of the sauce. Place pasta back in the cooking pot overlow
heat, and toss well with the rest of the sauce and the parsley. Taste
and if necessary, season with salt. Serve immediately.


---

This goes very well with a ciabatta or herbed foccacia. If you don't
care about the water, just use a little more oil.

Flavorwise, I prefer the garlic to be only slightly golden, if at all.
It gets bitter if allowed to fully brown. This dish also tastes great
if you substitute fresh basil for the parsley. If you like heat, add 1
tsp. red pepper flakes at the start.


Here's a good blog entry on an equally nice site (I don't know this
person...just found it on a google search)

http://ilforno.typepad.com/il_forno/...ple_as_it.html

Thank you, Leo. This sounds absolutely delicious and I will make it
soon. The inclusion of Feta cheese really sounds good and maybe after
I have tried it your way, I might experiment with some riccota cheese
also.

Thanks,
Mark

>This may not be exactly what you're after, but it's one delicious
>recipe. We've made it dozens on times. Lately, I've begun adding
>capers to it.
>
>Herbed Pasta With Feta Cheese
>Adapted from recipe in Penzeys Spices catalog. See
>http://www.penzeys.com/
>
>A wonderful meatless pasta meal served with crusty bread. The herbs
>give great flavor to the dish, and the combination of tomatoes, feta
>and olives can't be beat.
>
> 1 lb. package fresh angel hair pasta
> 1/4 Cup olive oil
> 1 TB. parsley
> 1 tsp. cracked rosemary
> 1 tsp. basil
> 1/2 tsp. marjoram
> 1 can of diced tomatoes
> 1 small can of chopped black olives
> 1-2 TB. balsamic or red wine vinegar
> 4 oz of crumbled feta cheese
>
>
>Bring a large pot of water to a boil. While the water for the pasta is
>heating, mix olive oil, parsley, rosemary, basil and marjoram together
>and let stand for 5 minutes. Cook the pasta according to the package
>directions, which is usually only 3-4 minutes or so for angel hair
>pasta. When the pasta is almost done cooking, add the vinegar, feta
>cheese, olives, and tomatoes to the oil and mix lightly. Drain the
>pasta and rinse briefly. Toss the pasta and sauce together. Serve with
>crusty French bread.
>
> Serves: 4 for lunch or 6 as a side dish.
>
> Prep. time: 10 minutes.
>
> Cooking time: 10 minutes.
Click here eveyday to feed a rescued animal:

http://www.theanimalrescuesite.com/