lr.mpmn-digital.com
New recipes

Spaghetti Aglio e Olio with Lots of Kale

Spaghetti Aglio e Olio with Lots of Kale


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

Ingredients

  • 3 large or 4 smaller bunches kale, any type (about 1½ pounds)
  • ¼ cup olive oil, plus more for drizzling
  • Freshly ground black pepper
  • 12 ounces spaghetti, thick spaghetti, bucatini, or other long strand pasta
  • Parmesan and crushed red pepper flakes (for serving)

Recipe Preparation

  • Bring a large pot of salted water to a boil. Meanwhile, strip kale leaves from ribs and stems, then tear leaves crosswise into 2"–3" pieces. Cook kale in boiling water until bright green and slightly softened, about 2 minutes. Using tongs, transfer kale to a colander and rinse under cold water, tossing; squeeze out excess liquid from leaves. Keep water at a boil (you’ll use it for the pasta).

  • Whack garlic with the side of a chef’s knife to crush; peel off skins. Heat ¼ cup oil in a large heavy pot over medium. Cook garlic, stirring occasionally, until sizzling, about 3 minutes. Season very generously with black pepper and cook, smashing with a wooden spoon, until cloves break into rough pieces, soften, and look golden. Add kale to pot and cook, stirring often, until darkened in color and very tender, about 8 minutes (garlic will break into even smaller pieces). Season with kosher salt and pepper.

  • Meanwhile, cook pasta, stirring occasionally, until very al dente (2–3 minutes less than package directions).

  • Using tongs, add pasta to kale; splash in about 1 cup pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coats pasta, about 2 minutes.

  • Serve pasta topped with Parmesan, red pepper flakes, sea salt, and more black pepper.

Recipe by Carla Lalli Music,

Nutritional Content

Calories (kcal) 520 Fat (g) 17 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 77 Dietary Fiber (g) 6 Total Sugars (g) 7 Protein (g) 18 Sodium (mg) 130Reviews SectionI was hesitant to try this recipe because looking at the ingredients I thought it would taste too bland. I had some kale in the refrigerator, so I finally decided to try this recipe. If you cook the kale right, it adds a surprisingly nice flavor to the pasta. I added the chili flakes to the oil first so that the oil would have the flavor. There isn't much sauce but for some reason this recipe works. It's an easy recipe that makes you feel healthy even though you just ate pasta.AnonymousNashville, TN08/03/20This is a great simple recipe that my husband and I love and I think you could use frozen kale- my garden has a ton of kale in it and I was happy to use a lb of fresh but the first step of blanching the kale is what I do before freezing it. I will definitely make with my thawed frozen kale...erockettCatskills, NY07/17/20This doesn't work with frozen kale :'). My bad.AnonymousThe land where they only sell frozen kale 06/21/20I was looking for a simple way to use up a bunch of my kale and this hit the spot!AnonymousDenver, CO05/15/20I'm not a fan of kale and this recipe made it edible,well actually, delicious! Quick and easy.I am so glad I made this recipe! Added mushrooms and shredded pork tenderloin because we had some extras in the fridge (doing that COVID-fridge-cleanout). Didn't have any parm but the recipe is flavorful and exciting on its own. Had to add a substantial amount of cooking time at the end because our "very al dente" pasta took a long time to finish cooking. --In the end, it. was. amazing. 100% here for Carla. 100% here for this recipe.This is such a great base recipe! I'm vegan, so I substituted the parm for nutritional yeast and it still worked really nicely. I also used quinoa pasta for some extra protein which turned out great!AnonymousAustralia03/18/20This is a really easy weeknight dish that uses things I always have on hand. Amazingly tasty results if you are judicious about salting at every step. I skipped the parmesan and used nutritional yeast instead. I also added a can of chickpeas for protein. Definitely make this the next time you don't feel like going to the grocery store.cassidy.haightRichmond, VA12/31/19This has become a standard weeknight meal for my boyfriend and me. We add extra kale and add chicken sausage for some protein but we’ve had it as the recipe states and it’s amazing. We love Carla’s recipes!AnonymousArlington11/11/19There is absolutely no need to boil AND SQUEEZE the kale! A lot of nutrients will be lost. Kale should be braised in the garlic oil, add pasta water, let it evaporate, then add pasta. AND WHERE IS THE PROTEIN? I 100% agree that this dish needs parmesan or some other cheese shavings...Alina TarmuNew York09/16/19This recipe was delicious! However, I felt that the sauce didn't really come together until I added about a 1/3 cup of parm and 1.5 tbsp of unsalted butter. In addition, I also added some lemon zest and a few squeezes of lemon juice for some extra zing.kimchitravels33Dallas, TX08/26/19Carla, you are a boss. This recipe has quickly become a favorite in my house. I need all things simple and flavorful, and this delivers.digimikeyHouston, TX08/24/19Soooooooooo good! New comfort dish. Only change I made is cooked the kale a little longer than suggested, and because I had no Parm, used goat cheese (and added it with the pasta water). Amazing.CindyGoodrichColorado07/24/19Absolutely lovely! Quick, super tasty and made with staple ingredients. Everyone in the family loved it. Will definitely be making this again, for sure!AnonymousAuckland, New Zealand06/26/19Simple and easy way to use up all my leftover kale. Incredibly delicious too! I especially loved how the garlic took on a beautiful golden color then softened and broke down into these deeply roasted tiny nuggets of joy once I added the kale and pasta. 10/10, will make again.julia.kennedySan Antonio, Texas, USA06/17/19I really liked this! Simple but super yummy, I love the kale cooked this way! Best part was everything in this recipe is stuff I always have around.This recipe was fab. A simple healthy cheap and most importantly delicious winter dinner! Used curly kale rather than cavolo nero, tasted good though probably didn't distribute so well. Loved the subtle heat from the masses of pepper, and a tiny bit of lemon juice and olive oil after plating brought out the bitter kale flavours. New staple comfort dinner, a great twist on a classic.This is incredible and has quickly become one of my weeknight go-tos. Bucatini is a must. Sometimes I swap the kale for spinach (depending on what I already have) which gives the pasta a milder flavor. Just make sure to cut back on the cooking time as spinach won't take as long to wilt.AnonymousAustin, TX11/19/18Loved it! Great way to use kale that was in my fridge for a few days and not quite crispy enough for salad!nadiaharmseCanada11/05/18Loved it! ... Very easy and fast! My family said this was really good ... so I will definitely be making this again.AnonymousCharlotte, NC08/23/18The garlic basically deep fried rather than melting into the sauce. I tried twice: once I preheated the pan and dropped it in, but it became crispy and browned quickly; the second time I dropped the garlic in a pan before any sizzling and had the burner on low, but it still crisped up rather than softening. Also my kale was pretty clumpy - next time, I'd make sure to separate it thoroughly after squeezing the liquid out.This is a wonderfully quick, filling, and delicious. Some notes: after stripping the kale, I minced the stems and threw them in with the garlic (a tip I picked up from one of Carla's videos, I believe. Also, I added grated cheese (Fiore Dolce because it came in a smaller size at the grocery store than the Parmesan and was thus cheaper) just after adding the pasta water to make the sauce. Lastly, I omitted the sea salt at the end because it was just salty enough already. I'll definitely be making this again the next time I need dinner in a quick fix.simmerandreduceNew Haven, CT01/16/18

Recipe of Super Quick Homemade Aglio e olio

Aglio e olio. Spaghetti Aglio e Olio is a simple Italian dish of garlic, olive oil, parsley, and Parmigiano-Reggiano cheese tossed with cooked pasta. Reviews for: Photos of Spaghetti Aglio e Olio. Spaghetti aglio e olio is a traditional Italian pasta dish from Naples.

The Ultimate Pantry Pasta Hails from Italy. While the exact origin of spaghetti aglio e olio is murky, there's no doubt it hails from Italy. Save Recipe. (Spaghetti aglio olio e peperoncino).

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, aglio e olio. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Spaghetti Aglio e Olio is a simple Italian dish of garlic, olive oil, parsley, and Parmigiano-Reggiano cheese tossed with cooked pasta. Reviews for: Photos of Spaghetti Aglio e Olio. Spaghetti aglio e olio is a traditional Italian pasta dish from Naples.

Aglio e olio is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Aglio e olio is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook aglio e olio using 7 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Aglio e olio:

This timeless Italian classic is another staple of cucina povera – the traditional Italian peasant-style cooking that makes as much as possible with the fewest ingredients. Spaghetti Aglio e Olio with Lots of Kale. Spaghetti Aglio e Olio – easy delicious pasta with shrimp, olive oil, garlic and chili flakes. Aglio e olio spaghetti is also speckled with red pepper flakes, which gives the recipe a subtle heat.

Instructions to make Aglio e olio:

  1. Boil the noodles about a minute short of their package directions. While you wait, move on to the sauce..
  2. Add the olive oil to a large pan on medium heat. Add the garlic and fry gently for 1 minute. Add the pepper flakes and stir in the anchovy (if using fillets, break them up into the oil). Cook until the garlic is soft and caramel coloured. Stop them from browning further by adding a few splashes of the pasta cooking water. Let the sauce simmer..
  3. When the noodles are almost cooked, drag them into the pan of sauce, reserving a cup of the cooking water. Add most of the parmesan and parsley to the noodles and toss. Add salt to taste. If needed, add the cooking liquid a splash at a time to loosen the pasta. Serve with a sprinkle of the remaining cheese and parsley..

When my Nonno Dino arrived in Capri, he always made pasta with olive oil and garlic – which translates to aglio e olio! I dressed it up in my spin on the dish with one of my favorite flavor combos: peas and. Spaghetti Aglio e Olio. this link is to an external site that may or may not meet accessibility guidelines. Spaghetti aglio e olio simply means spaghetti with garlic and oil in Italian. This pasta is traditionally a late.

So that’s going to wrap it up for this exceptional food aglio e olio recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!


25 Spaghetti Recipes That Will Remind You of Your Childhood

It is always a good idea to keep certain cooking staples stocked in your kitchen at all times. Classic items, like dried spaghetti, are almost always hanging out in our pantry, waiting to be cooked.

If you are looking for a way to make old classics new favorites, check out these 25 spaghetti recipes that will perhaps remind you of your childhood, but also inspire new, flavorful pasta creations.


Cannellini aglio e olio

If this were still April Fools Day, I’d tell you that my next cookbook will be about how to doctor up a can of beans. But, like the best April Fools Day jokes, it’s only funny if it could be true. Rest assured, I would never, but it’s definitely crossed my mind. It’s usually at lunchtime on a weekday, which is my single biggest failing as a home cook. Maybe you’re shocked that a person with so many ostensibly quick, five ingredient or fewer, and lunch-specific recipes at my disposal would not enlist them during a workday. Or you might gather that between thinking about breakfasts, lunches, and dinners for a family as well as all of the recipes I might create for this site, books, or columns, when it comes to the relatively low stakes of my own lunch, slacking is inevitable.


That is, unless I spot a can of beans. One of my favorite things to do with beans is to treat them as you would pasta. I don’t do this out of any grievance with pasta/gluten/carbs. I do it because most of our favorite pasta sauces translate so well to other ingredients. From here, I’ve landed on pizza beans, weeknight beans on toast, and this grilled zucchini and white beans with pesto.



But do you know what’s quicker and uses fewer than every single one of them? My lunch yesterday. Not hungry for anything in the fridge, I rummaged a can of beans from the cabinet and decided to pretend they were spaghetti, cooking them aglio e olio-style, i.e. in garlic and oil. Unquestionably simplest classic pasta preparation, aglio e olio hails not from New York (insert your best “all-ul” or Beastie Boys reference here) but Naples. Sliced or minced garlic is lightly sauteed in olive oil, often with dried red chili flakes (technically making it spaghetti aglio, olio e peperoncino), and finely chopped parsley and grated parmesan and pecorino are often added as garnishes, although cheese is verboten in some traditional recipes.

None of this matters on a Monday afternoon, however, when I added all of the above and then chopped artichoke hearts, one can over in the cabinet. The result was a warm, almost creamy bean salad that you can eat with a fork straight from the skillet a bowl, or ladle over a couple slices of baguette, toasted hard. It was so good, I did the only rational thing and ate it for lunch again today. It’s so quick, you can finish the whole dish before the EP is up.


Recipe For Aglio Olio Vegetarian

Spaghetti Aglio E Olio Green Valley Kitchen

Spaghetti Aglio E Olio With Lots Of Kale

Recipe Spaghetti Aglio E Olio

Aglio E Olio Gnocchi With Broccoli Rabe Pumpkin

Spaghetti Aglio Olio Peperoncino E Noci Vegan Or

Spaghetti Aglio E Olio Vegetarian Classic Italian Recipe

Garlic Linguine With Vegan Whipped Pea Ricotta

Aglio E Olio With Fresh Tomatoes Pasta With Garlic And Oil

Aglio E Olio Lots Of Kale Piemonte With Edamame Spaghetti

Mushroom Spaghetti Aglio Olio Gluten Free Vegan Aglio

Penne Aglio E Olio Easy Pasta Dish With Video The

Spaghetti Aglio Olio Vegan No Cheese Masalachilli A

Vegan Spaghetti Aglio E Olio With Delicata Squash Kale Pomegranate

Spaghetti Aglio Olio With Vegetables Vegan

Spaghetti Aglio E Olio With Wilted Spinach And Mushrooms

Easy Vegetarian Recipe Spaghetti Aglio Olio E Peperoncino

Spaghetti Aglio E Olio Garlic And Oil Pasta

Spaghetti Aglio E Olio Vegan Friendly 4k S01e04

Spaghetti Squash Aglio E Olio With Rainbow Chard

Spaghetti Aglio E Olio With Wilted Spinach And Mushrooms

Mushroom Spaghetti Aglio Olio Gluten Free Vegan Aglio

Aglio Olio W Marinated Mushrooms Easy Vegetarian Recipe

Simplest Spaghetti Aglio Olio

Zucchini Noodles Aglio And Olio Get Inspired Everyday

Pasta Aglio E Olio Pasta W Garlic Oil


The Kinda-Healthy Kale Pasta I Can Always Count On

At this point in my adult life, my body tells me, often, how it’s doing. Headache in the morning: Drink more water! Yoga struggles: You’re not 25 anymore! A perpetually sore lower back: No more cute mules for you! And after a whirlwind trip to Asia, eating my weight in Korean barbecue in Seoul and roast goose in Hong Kong, my body is telling me one thing loud and clear: Eat some vegetables!

But my brain is saying something else: I. Want. Pasta. Thick and toothsome strands made from wheat, completely unlike the thinner, chewier rice ones I ate all over Asia𠅊nd under a mound of parm, please. Also, who isn’t craving pasta all the time? Thankfully, there is a solution that pleases both my brain and my overall health: Carla Lalli Music’s spaghetti aglio e oil with lots of kale.

I am by no means a nutritionist, but if there’s about a pound and a half of kale in this pasta, then it’s just as healthy as eating a salad, right? But twirling up forkfuls of this verdant aglio e olio into my mouth is so much more enjoyable than poking at a kale salad. It’s literally lip-smacking. The spaghetti is saturated in olive oil, which pulls in the red pepper flakes, caramelized flecks of garlic, and tiny parm curls into every bite. The kale, blanched until bright green, is soft and supple, absorbing all that spicy, cheesy, olive oil-y goodness. And did I mention it’s a breeze to pull together when you’re brain is still jet-lagged and you’re craving a light dinner at 5 a.m.?

All you need to do tear up a lot of kale into large shards and boil it for a couple minutes in salted water (and later on, the pasta, too, so don’t throw it out!). Smash some garlic cloves and brown them in a good amount of olive oil, some salt, and pepper in a Dutch oven while you cook the pasta until just shy of al dente. Gingerly transfer the pasta to the Dutch oven, along with some pasta water, and toss with the kale until a beautiful, glossy sauce suddenly appears. Then, hurriedly throw the kale-strewn pasta into a bowl, microplane some parm, and sprinkle in some flaky salt, more pepper, and a bit of red pepper flakes𠅊nd slurp, slurp, slurp. This dish is the one thing I’ve looked forward to since I got back from my vacation, not so much all the soreness after trying to work out again and refusing to relinquish my beloved mules.

My body may not be happy with all of my choices, but it certainly is with this one.


Chinese-inspired Aglio, Olio e Peperoncino Pasta

Equipment

Ingredients

  • 300-400 g Noodles We use two servings of Amoy Straight to Wok Medium because you don't have to boil them, but any will do
  • 2-3 tbsp Vegetable oil (sunflower, rapeseed, etc.) Most to be used for the garlic/ginger infusion, but use a bit to fry up noodles in the wok
  • 8 cloves 3 cloves to be crushed, 5 cloves to be minced
  • 4 inch Ginger, peeled and minced + 3-4 large slices
  • 5 Scallions, only the green parts finely sliced ⅔ to be cooked, ⅓ for garnish
  • 3 tbsp Soy sauce
  • 2 tbsp Black rice vinegar (Chiankiang)
  • 1 tsp Fish sauce
  • Pepper To taste
  • Chili Flakes To taste, the spicier the better (I used dried and crushed birdseye chilis)
  • 2 tsp Pickled ginger, finely sliced (for garnish) If you don't have any, just reserve a bit of your minced ginger
  • Roasted sesame seeds To taste

Instructions


This is a very simple Italian dish that comes from Naples, Italy. This recipe, in its simplest form, is pressed garlic, sauteed in olive oil, and tossed with spaghetti. It’s common for it to be sprinkled with crushed red pepper flakes or even tossed with Parmigiano-Reggiano cheese. Of course, there are many renditions of this dish. For example, mine is very similar to a spaghetti and clams dish, but I use oyster mushrooms in place of the clams so it’s totally vegan of course.


Spaghetti Aglio Olio e Peperoncino

Who knew something as simple as this Spaghetti Aglio Olio e Peperoncino could taste so good? Made with lots of extra virgin olive oil, garlic (no need for peeling and chopping if you use Dorot ) and red pepper flakes! And the best part? It is ready in 10 minutes!

I am terribly sorry for being MIA, but I’ve been working on something very exciting that I hope to share with you very soon. I know, I know… I’m such a teaser! ? But I promise it’s EPIC news.

And because of this project, cooking dinner has been challenging, to say the least. We’ve survived on fast food, ramen and lots of delicious ham and cheese sandwiches made by my husband.

However, this weekend I got inspired to get in the kitchen and cook something delicious. But on one condition: it had to be super easy! So I remembered this Spaghetti Aglio Olio e Peperoncino that I had on my recent trip to Italy and decided to recreate it.

Oh, you guys! I’m so glad I did. Only a handful of ingredients later and we were savoring a spicy garlicky masterpiece that was as delicious as one of those dishes that takes all day in the kitchen.

This dish, a Roman staple, is known for many Italians as a late night necessity. You know, the type of meal you make when you get home at 3am, drunk, after a night out in the city!

In my case, I grew up eating a similar version – just with garlic and oil – whenever my mom didn’t want to cook anything complicated. Sometimes it would involve a steak or grilled chicken on the side, but more often than ever, it was just the garlicky pasta.

No complaints here, as I am a huge garlic lover! Just had to make sure lots of Parmigiano Reggiano was involved. And by lots I mean a whole mountain of it on top of my Spaghetti Aglio e Olio! ?

However, I gotta admit that my love for garlic is as strong as my hate of peeling it. Yes, I’ve tried every trick in the book. But I always ends with some annoying garlic peel all over my knife, skin and cutting board!

The good news? Dorot’s Crushed Garlic living in my freezer, ready to be added to any recipe at the pop of a tray! ❤️

Dorot brings to you a whole line of pre-portioned fresh garlic and herbs.

First, they start by growing their own fresh garlic, basil, cilantro, basil, parsley, chili and ginger. At the peak of their freshness, they harvest the products from the fields, process and flash freeze into convenient trays within 90 minutes of harvest.

These trays have a two year shelf life and with a simple pop of the tray, you can have fresh garlic and herbs all year round!

Not to mention, prepping, measuring and cleaning become a breeze! If you haven’t tried it yet, you simply must. Believe me, effortless seasoning and flavor is gonna be your new mojo!

And as a little gift to my readers, Dorot is giving us a $1 off coupon so you can try their products (or stock on more if you’re already a fan, like me!). Make sure to get it here !

If you’re a fan of super easy recipes that taste amazing, try my Spaghetti Aglio Olio e Peperoncino.

If you’re not into spicy food, just go easy on the peperoncino (red pepper flakes) or skip it and make it Spaghetti Aglio e Olio. It will be delicious regardless!

Oh, and make sure you use good quality olive oil. Like, always, but especially in this dish, since there are so few ingredients involved.


Spicy Tomato and Kale Linguine

Ah, pasta. Truly comfort food at its finest. When we went to Italy for the first time several years ago, I couldn’t get enough of the food. Everything was super fresh and full of flavor. The dishes were so simple with minimal ingredients. We came back to the U.S. spoiled! Trying to find similar dishes was difficult, especially when our A mericanized version of Italian food is represented in restaurants like Olive Garden. 🙄 Not that the food there isn’t good on occasion, but full of heavy cream and loads of cheeses, it can be a little rich for an everyday meal .

When we came home from our trip, I scoured the internet for a simple pasta recipe and decided to try Ina Garten’s Spaghetti Aglio E Olio (garlic and olive oil). Over the years, it has slowly morphed into other dishes, as I now like to add a variety of veggies and flavors, like fresh tomatoes, lemon and basil.


This pasta is really just a simple “base” vegetarian dish, delicious as is, but you can also customize it to your liking. Use your favorite pasta, whether it’s gluten-free or whole wheat. It needn’t be only linguine either. If you prefer penne or spaghetti noodles, use that instead.

If you eat meat, then add in some chicken or shrimp. Sometimes I add some chicken sausage in with the garlic and sauté it with all the veggies, which adds a lot of flavor. You can also add cheese, if you eat dairy. I have a dairy sensitivity, so I can’t eat a lot of it, but my family loves shaved parmesan on top of theirs. I think some fresh mozzarella chunks would be delicious too!


I’ve found it important to season with salt and pepper throughout the cooking process. Seasoning throughout also helps your dish not to be bland and tasteless, especially if you’re not adding meat to bring in flavor. It’s a good idea to generously salt the water that you boil the pasta in too. It adds flavor to the pasta so that you don’t have to over-season the sauce later to compensate.

Cook the pasta to al dente, which is cooked but still a little firm—NOT mushy. When you drain the noodles, be sure to save a cup of the pasta water to add to the sauce later. The starchy water is already seasoned and helps to make the pasta more saucy and less watery. You can also substitute some of the pasta water with a splash of cooking wine for a richer flavor.


Such a simple, yet elegant dish. A perfect way to use up some of that spring/summer produce too! As they say in Italy, buon appetito!