Pasta Aglio e Olio: Pasta With Garlic & Oil (e 39)
Buon giorno a tutti. In this episode, Nonna Mia, la nonna di tutti (everyone's grandma), demonstrates one of Italy's simplest, easiest and most delicious pastas. Pasta Aglio e Olio has very few ingredients, so you want to be sure to use high-quality products - especially the extra virgin olive oil and the pecorino. You don't want to pinch pennies with these ingredients.
Ingredients:
- one pound pasta of your choice
- 1/2 cup of extra virgin olive oil
- 1/2 cup chopped Italian parsley
- 8 cloves of garlic, sliced thinly
- 1 teaspoon of hot pepper
- grated pecorino cheese
- salt & pepper to taste
To enjoy this dish, put a large pot on the boil, and add salt, to cook one pound of pasta of your choice once the water has begun boiling. Nonno prefers linguine to spaghetti, so Nonna opted to use that noodle. The pasta cooks in 10 minutes - and during that time, you can prepare the sauce. You do want to take note to not overcook the pasta - it is best served al dente.
In a frying pan, add 1/2 cup of extra virgin olive oil and 8 cloves of garlic, sliced thinly. Slowly warm up the oil. You want to be careful to not burn or overheat/cook the garlic. By slowly warming up the oil, the flavour of the garlic will infuse into the oil. Then add 1 teaspoon of hot pepper and allow it too to infuse into the oil. Lastly, add in 1/2 cup of chopped Italian parsley.
As the pasta nears completion, pull about one cup of pasta water from the pot and add about half to the garlic oil. Reserve some extra if the pasta is too dry. Drain the water from the pasta and combine the oil and pasta and transfer it to a platter. Add salt and pepper to taste, and top with lots of pecorino cheese, and if you'd like, top with more chopped parsley.
And that, folks, is it!
Buon appetito!
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feeling hungry? these chili garlic peanut noodles are calling your name!
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Desi Masala Pasta with Special Homemade Spicy Pasta Sauce | Indian Style Hot & Spicy Cheese Pasta
full recipe:
masala pasta recipe | indian style pasta recipe | indian desi pasta recipes with detailed photo and video recipe. a unique and adapted version of pasta recipe prepared specifically to the indian taste buds with a combination of spices. it is typically prepared as a lunch box or tiffin box recipe for kids and adults, but can also be served as a party starter or as an appetiser. these saucy, creamy and spicy pasta are generally prepared with penne pasta variant but can be experimented with any type of pasta variant.
masala pasta recipe | indian style pasta recipe | indian desi pasta recipes with step by step photo and video recipe. pasta or cheese-based recipes are not native recipes to india. generally, the cheese-based recipes are bland or in other words less spiced recipes. obviously, these less spiced recipes are not appreciated by the indian taste buds and hence are extended with indian spices. one such popular kid's lunch box recipe is the masala pasta recipe or more commonly known as desi pasta.
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6 Healthy Pasta Recipes For Weight Loss
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6 Healthy Vegetable Pasta Recipes For Weight Loss To Include In Your Everyday Diet
1 Vegetable stir fry 480 calories (1 serving)
Ingredients
4 oz chicken breast
1 tsp olive oil
salt and black pepper
1 garlic
1/2 medium carrot
1/4 medium red bell pepper
2 oz broccoli florets
2 tbsp water
1 tsp soy sauce
1 egg
1 egg white
4 oz whole wheat spaghetti cooked
1 tsp lime juice
Start by cooking chicken breast in a large pot over medium heat with oil add salt and black pepper and cook until browned, add garlic, carrots, pepper, broccoli, water cover and cook until softened.
Add soy sauce and transfer to a plate and set a side. add eggs and scramble to your liking. Stir in cooked spaghetti cooked vegetables and lemon juice and continue to stir-fry for a few minutes.
2 Avocado vegan pasta salad 300 calories (4 serving)
Ingredients
3 oz avocado
1 garlic
salt and black pepper
1 tsp lemon juice
4 oz whole wheat spaghetti cooked
10 red grape tomatoes
10 yellow grape tomatoes
1 oz spinach
3 Broccoli pesto penne recipe 310 calories (1 serving)
Ingredients
2 oz wholewheat penne
7 oz broccoli florets
5 basil leaves
a small handful of parsley
1 tbsp vegan parmesan cheese
2 tsp olive oil
salt and black pepper
1 red chilli
Preparation
Steam broccoli in a steamer basket over boiling water for just 4 to 5 minutes.
In a food processor, whizz the broccoli with the basil, parsley, and 2 tsp oil, until finely chopped. Add the cheese and 3 tbsp of water to loosen the pesto, then pulse. Season to taste.
Add the broccoli pesto and mix to coat.
Add chilli and stir-fry for 1 min over a high heat, until softened and browning slightly and serve.
4 vegetables recipe 270 calories (1 serving)
Ingredients
1.5 oz whole wheat spaghetti
1 small white zucchini
1 clove garlic
1 tsp olive oil
1/4 medium white onion
1/2 medium red bell pepper
1/2 small aubergine eggplant
3 tbsp water
1 small tomato
1 tbsp chopped parsley
salt and black pepper to taste
1/4 tsp dried oregano
1 tsp permesan cheese
Preparation
Heat the olive oil in a frying pan. Add garlic, onion, zucchini aubergine and peppers add 3 tbsp water, cover and cook for a few minutes on low heat until tender.
Add the chopped tomatoes, parsley, salt and pepper and dried oregano.
Add cooked spaghe tti.
Serve with Parmesan cheese on top
enjoy!
5 turkey dinner 460 calories (6 serving)
Ingredients
2 oz whole wheat spiral
1/4 medium white onion
1 tsp olive oil
4 oz ground turkey
1/4 tsp italian seasoning
1/4 tsp garlic powder
salt and fresh black pepper
4 oz diced tomatoes canned or italian pasta sauce
1 tbsp mozzarella cheese
6 Pesto chicken 410 calories (1 serving)
Ingredients
1 tsp olive oil
4 oz chicken breast
salt and black pepper
1/4 tsp garlic powder
5 grape tomatoes
4 oz cooked whole wheat penne
1 tbsp pesto
basil leaves
Directions
In a large skillet, heat olive oil over medium-high heat. Season both sides of chicken with salt and pepper and garlic powder then add to skillet. Cook until golden and seared on both sides, about 8 minutes per side. Let rest for 10 minutes, then slice into 1/2 pieces.
Add pesto over penne pasta, then add tomatoes and toss until combined. Top with sliced chicken.
Serve with more basil.
I hope you like all these healthy recipes ♡
Vegetable Chow Mein Recipe | EASY Chinese vegan Noodles dinner idea!
LEARN HOW TO MAKE AN EASY CHINESE CHOW MEIN NOODLES RECIPE
LAY HO MA!! By far one of the most popular noodle dishes around - and for good reason! This easy vegan chow mein is quick to put together and is super delicious. Join me in this episode and learn how to make a vegetarian/vegan chow mein recipe. Let's begin.
Ingredients:
1 cup cremini mushrooms
2 pieces garlic
2-3 sticks green onion
1/2 red onion
1/4 red bell pepper
1/2 cup snow peas
2 tbsp soy sauce
1 tbsp rice vinegar
1 generous tbsp hosin sauce
splash of toasted sesame oil
130g ramen noodles
2 tbsp olive oil
1 cup bean sprouts
Directions:
1. Bring a pot of water to boil for the noodles
2. Roughly chop the mushrooms, garlic, and green onions. Slice the red onion and red bell pepper
3. Peel down the tough stringy part of the snow peas
4. Prep the sauce by combining the soy sauce, vinegar, hosin sauce, and sesame oil
5. Cook the noodles for half the time of package instructions. In this case 2mins. Gently stir the noodles to keep them from sticking
6. Strain out the noodles and set them aside
7. Heat up a non stick pan on medium heat. Add the olive oil
8. Add in the red onion, green onion, and garlic. Sauté for about a minute
9. Add the mushrooms, snow peas, and bell pepper. Sauté for a couple of minutes
10. Add in the noodles, sauce and bean sprouts. Sauté for another minute or two and you're done
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Pasta in Red Sauce | Fresh Pasta in Arrabbiata sauce | होममेड रेड सॉस पास्ता | Chef Sanjyot Keer
Full written recipe for Homemade pasta with arrabbiata sauce
Prep time: 30-35 minutes
Cooking time: 45-50 minutes
Serves: 2-3 people
For fresh pasta
Ingredients:
• Refined flour 200 gm
• Salt 1/4th tsp
• Water 100-110 ml
Methods:
• In a large bowl add the refined flour along with the remaining ingredients & add water in batches.
• Once the flour comes together after mixing, cover it with a damp cloth & let it rest for 10-15 minutes.
• After the dough has rested, transfer it onto the kitchen platform & knead it well for 7-8 minutes, the texture of the dough should become smooth, cover it with a damp cloth & let it rest for half an hour again.
• Once the dough has rested divide it into 4 equal parts & form them into roundels.
• Further, place the roundel over a flat surface & roll it into a thin chapati using a rolling pin, keep dusting flour if it sticks to the rolling pin. Try to roll it thin and big as possible.
• Now dust little flour over the chapati and place another chapati, do this layering of either 3-4 chapati.
• Now use a sharp knife and trim the edges to make a large rectangle or square shape, now dust little more flour over the dough and fold it, make sure to do with light hands and do not press, now cut into 1 cm thick strips and cut carefully without the chapati or the layer sticking to each other.
• Now dust some more flour and with light hands try to separate the layers by pulling them lightly so they increase lengthwise.
• Your fresh fettucine pasta is ready, keep it covered with a moist cloth until you use it for making the pasta.
For arrabbiata sauce
Ingredients:
• Olive oil 2 tbsp
• Garlic 2 tbsp (chopped)
• Basil leaves a handful
• Red chilli flakes 1 tbsp
• Oregano 1 tbsp
• Kashmiri red chilli powder 1 tsp
• Fresh tomato puree of 5-6 medium size tomatoes
• Canned tomato puree 200 gm
Method:
• Set a pan on medium heat, add olive oil and heat it well, further add chopped garlic, stir & cook on medium heat.
• Now add 4-5 nos. of chopped basil leaves, and stir for a minute, now add red chilli flakes, oregano & kashmiri red chilli powder, stir & cook on low flame for few minutes.
• Now add the fresh tomato puree & the canned tomato puree, salt and sugar, stir well, cover & cook for 20-25 minutes. Make sure to stir in between while cooking the sauce. You can adjust the tanginess of the tomatoes by adding or reducing the amount of sugar.
• By the time sauce cooks you can put water for boiling in a stock pot, add salt and little oil to boil the freshly made pasta.
• As the sauce is almost cooked, roughly tare some more basil leaves with hands and add to the sauce, stir & cook for a minute. Your arrabbiata sauce is ready.
• Now as the water is also been boiling and the sauce is also ready, add the freshly made pasta in boiling water and cook for 4-5 minutes, as the pasta cooks add it in the sauce and mix lightly, but mix well so the sauce coats well.
• While mixing the pasta with the sauce, if it tends to dry up add little pasta water and cook for 1-2 minutes.
• Your fresh homemade fettucine pasta is ready to be served, serve it hot and garnish it with some parmesan cheese and some garlic bread on side.
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