Best 2 Aglio E Olio With Peas And Prosciutto Recipes

Indulge in a delightful culinary journey with our versatile Aglio e Olio, an Italian classic transformed into three distinct yet equally enticing variations. Embark on a flavor-filled adventure as we guide you through Aglio e Olio With Peas and Prosciutto, a symphony of fresh peas, savory prosciutto, and aromatic garlic and olive oil. Next, tantalize your taste buds with Aglio e Olio With Sun-Dried Tomatoes and Artichokes, a vibrant combination of tangy sun-dried tomatoes, tender artichokes, and a hint of lemon zest. Last but not least, experience the simplicity and elegance of Aglio e Olio With Roasted Garlic and Parmesan, where roasted garlic lends a nutty sweetness, while grated Parmesan adds a touch of richness and umami. These recipes offer a delightful balance of flavors and textures, perfect for a quick and satisfying weeknight meal or an impressive dish for a special occasion.

Here are our top 2 tried and tested recipes!

MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE

Midnight Pasta With Roasted Garlic, Olive Oil and Chile image

This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you're a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.

Provided by Ali Slagle

Categories dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 large head of garlic
Kosher salt
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 cup firmly packed parsley leaves
1 pound spaghetti or other long pasta
1/2 teaspoon red-pepper flakes, plus more for garnish
Black pepper
Freshly grated Parmesan, for serving

Steps:

Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
Serve with more red-pepper flakes, black pepper and Parmesan.

SPAGHETTI AGLIO E OLIO

Spaghetti Aglio e Olio image

No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 32m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound uncooked spaghetti
6 cloves garlic, thinly sliced
½ cup olive oil
¼ teaspoon red pepper flakes, or to taste
salt and freshly ground black pepper to taste
¼ cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 754.6 calories, Carbohydrate 87.4 g, Cholesterol 17.6 mg, Fat 34.5 g, Fiber 3.9 g, Protein 22.9 g, SaturatedFat 7.5 g, Sodium 354.8 mg, Sugar 3.3 g

Tips:

Use high-quality olive oil for the best flavor.
Don't overcrowd the pan when cooking the pasta. This will prevent the pasta from cooking evenly.
Cook the pasta al dente, which means it should be tender but still have a slight bite to it.
Reserve some of the pasta cooking water to use in the sauce. This will help to create a creamy sauce.
Add the peas and prosciutto to the sauce towards the end of cooking so that they don't overcook.
Serve the pasta immediately, topped with freshly grated Parmesan cheese.

Conclusion:

This Aglio e Olio with Peas and Prosciutto is a quick and easy pasta dish that is packed with flavor. It's a great weeknight meal or a light lunch. You can also add other vegetables to the dish, such as broccoli, zucchini, or spinach.