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Spaghetti with Garlic and Olive Oil Recipe
When you need a fast, frugal and filling pantry meal, you probably reach for pasta. But instead of jarred tomato sauce, try this speedy, olive oil-based alternative. The key is to not hold back on the garlic, since its pungent flavor mellows when you sauté it. Grated Parmesan is the other powerhouse ingredient here; put some in the dish, and then pass around more at the table.
Spaghetti with Garlic and Olive Oil
Photo: Lynn Andriani
Serves 4

Ingredients

  • 1 pound spaghetti
  • 10 garlic cloves, peeled and left whole
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup grated Parmesan, plus more for serving
  • Chopped parsley (optional)
  • Salt and freshly ground black pepper

Directions


Put a pot of water on to boil. Separately, warm olive oil in a large saucepan and add garlic cloves. Sauté until lightly golden.

Cook the pasta until al dente (about 10 minutes); drain, and then add the pasta to the saucepan with the garlic and olive oil. Stir in grated Parmesan, a generous amount of black pepper and parsley, if using. Season with salt to taste and pass around additional cheese at the table.

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8 Spectacular 3-Ingredient Recipes
Got salt, pepper and oil? Well then we've got ingenious dishes that will shorten your grocery list without sacrificing flavor.
1 of 8
Spaghetti with Garlic and Olive Oil
The "Cupboard's Bare? No Sweat!" Classic
When you need a fast, frugal and filling pantry meal, you probably reach for pasta. But instead of jarred tomato sauce, try this speedy, olive oil-based alternative. The key is to not hold back on the garlic, since its pungent flavor mellows when you sauté it. Grated Parmesan is the other powerhouse ingredient here; put some in the dish, and then pass around more at the table.

Get the recipe: Spaghetti with Garlic and Olive Oil

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Pasta with Roasted Pepper and Tomato Sauce
Try chef Cat Cora's recipe for Pasta with Roasted Pepper and Tomato Sauce, a dinner from her complete seven-day menu .
Servings: Serves 4
Ingredients
  • Kosher Kosher salt
  • 1 Tbsp. extra-virgin extra-virgin olive oil
  • 2 cloves garlic
  • 1 jar roasted red roasted red bell peppers
  • 1 can (6 ounces) chopped chopped tomatoes with juices or fresh fresh tomatoes or chicken stock or vegetable stock (if on hand)
  • 1 pound dried whole wheat whole wheat pasta (fettuccine, spaghetti or capellini)
  • 1/8 tsp. freshly ground black pepper
  • Freshly grated Parmesan cheese , for garnish
  • 1/2 jar (12 ounces) roasted roasted peppers
Directions
Fill a large pot or a pasta pot fitted with a strainer with 1 1/2 cups water, add 1 tablespoon of salt and bring to a boil.

Meanwhile, heat the olive oil in a large skillet. Add the garlic and cook for 1 to 2 minutes, or until it softens. Add the peppers and tomatoes and cook for 1 minute. Stir in the chicken stock. Bring to a simmer and let cook for 2 to 3 minutes. Remove the skillet from the stove and let the mixture cool for 5 to 10 minutes. Whirl the tomato mixture in a food processor or blender, taking care to cover the lid with a towel and hold it on tightly if using a blender. Process or blend until smooth. Set aside.

When the water in the pot is boiling, add the pasta and cook, stirring occasionally, until al dente. While the pasta is cooking, pour the tomato mixture back into the skillet and set over low heat, adding 1/2 teaspoon salt and the pepper. Taste, and adjust the seasonings.

Drain the pasta and transfer to a large serving bowl. Ladle on the tomato sauce and garnish with a little Parmesan and Italian herb seasoning. Serve immediately.
FROM: Celebrity Chefs Move In with Viewer Families
Published on March 11, 2009

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Giant Beans in Tomato Sauce Recipe
Gigantes, or "giant beans," are large white beans similar to large limas, which are a good substitute. In this recipe, the beans are cooked Greek-style in a flavorful tomato sauce with vegetables and finished with tangy feta cheese. Serve the beans as they are or use them as a topping for cooked pasta.
Giant Beans in Tomato Sauce
Photo: Alan Richardson

Serves 8

Ingredients

  • 1 pound dried gigantes or large lima beans, rinsed, drained, and picked over
  • 2 Tbsp. olive oil
  • 2 large onions, chopped
  • 2 celery ribs, chopped
  • 2 medium carrots, peeled and chopped
  • 3 large garlic cloves, finely chopped
  • 4 Tbsp. tomato paste
  • Salt and freshly ground pepper
  • 7 cups water
  • Pinch of crushed red pepper
  • 1 bay leaf
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1 cup crumbled feta cheese
  • 1/4 cup finely chopped fresh flat-leaf parsley

Directions


Place the beans in a large bowl with cold water to cover by several inches. Let stand at room temperature for 6 hours or in the refrigerator overnight.

In a large skillet, heat the oil over medium heat. Add the onions, celery, and carrots and cook, stirring occasionally, until tender, about 10 minutes. Stir in the garlic and cook for 1 minute. Add the tomato paste, 1 teaspoon salt, and pepper to taste. Add the water, crushed red pepper, bay leaf, oregano, and thyme. Bring the mixture to a simmer. Pour it into a large slow cooker.

Drain the beans and place them in the slow cooker. Cover and cook on low for 6 to 8 hours, or until the beans are very tender. Taste for seasonings.

Just before serving, discard the bay leaf. If there is too much liquid, mash some of the beans into the sauce. Stir in the cheese. Sprinkle with the parsley and serve hot.

Excerpted from The Mediterranean Slow Cooker, © 2013 by Michele Scicolone. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

More Slow-Cooker Recipes

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Fresh Roma Tomato Sauce
This tasty sauce can also be served as a soup!

Fresh Roma Tomato Sauce
Recipe created by Cristina Ferrare
Servings: Serves 6
Ingredients
  • 16 (approximately 2 1/4 pounds) Roma Roma tomatoes (Italian plum)
  • 1/4 cup extra-virgin olive oil
  • 8 scallions , chopped
  • 1/4 cup white wine
  • 3/4 tsp. kosher kosher salt
  • 2 Tbsp. unsalted unsalted butter
  • 8 to large fresh fresh basil leaves , chiffonade (rolled like a cigarette and sliced thinly)
  • Freshly grated Parmesan cheese
Directions
Cut the tomatoes in quarters and set aside in a bowl. Heat a saucepan on medium-high heat until hot. Add the olive oil and scallions and cook for 5 minutes.

Add wine and cook down more than half. Add the cut up tomatoes and salt. Simmer for 40 minutes at a slow, bubbly simmer.

In a food processor, puree the tomatoes a batch at a time for about 1 minute each time.

In a separate saucepan, strain the tomatoes through a chinoise or strainer with holes small enough to catch the seeds. (Do not use a mesh strainer with tightly wound, small mesh—the holes are too small and the tomatoes will be too liquid. You want holes just large enough to strain the skin and seeds.)

Add butter and taste to see if it needs more salt. 

Serving suggestions:
  • Cook 8 ounces of your favorite semolina pasta (I like penne, farfalle or linguine with this sauce). Remember to salt the pasta water. Drain pasta well, pour into a large, warmed pasta bowl, ladle on one or two helpings of the sauce and mix, ladle on more sauce on top and sprinkle with plenty of freshly grated Parmesan cheese and chopped fresh basil.
  • Or, you can serve the sauce as-is for a delicious bowl of hot or cold soup! I like to sprinkle some homemade croutons over the top. Garnish the soup with plenty of fresh basil, a pinch of kosher salt, cracked pepper and a drizzle of olive oil over the top. A dollop of sour cream is optional.

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Art Smith's Margherita Pizza with Easy Pizza Dough and Basic Tomato Sauce
When Chef Art Smith is cooking in his outdoor kitchen, all types of food can be found on his grill...even pizza! "I have great memories of spending time with people over pizza," Art says.
Art Smith's Margherita Pizza with Easy Pizza Dough and Basic Tomato Sauce
Created by Art Smith
Servings: Makes one 9-inch pizza
Ingredients
  • 1 cup warm water , 95 to 115°
  • 2 teaspoons active dry active dry yeast
  • 2 teaspoons honey
  • 1/4 cup extra-virgin olive extra-virgin olive oil
  • 3 1/2 cups all-purpose all-purpose or multigrain multigrain flour
  • Pinch of kosher kosher salt
  • 1/4 cup extra-virgin olive extra-virgin olive oil
  • 1 small onion , diced
  • 6 cloves garlic , minced
  • 1/2 teaspoon crushed red red pepper flakes
  • 1 tablespoon chopped fresh fresh thyme
  • 1 tablespoon brown brown sugar
  • 12 ounces stewed tomatoes , diced or whole
  • 1 tablespoon dried dried oregano , or 2 tablespoons fresh
  • 1 tablespoon chopped fresh fresh rosemary
  • 1/4 cup chopped fresh fresh basil
  • Salt and freshly ground black black pepper
  • Art's Easy Pizza Dough or purchased pizza purchased pizza dough
  • 1 tablespoon Art's Basic Tomato Sauce or bottled marinara
  • Slices fresh salted fresh salted mozzarella (not packed in water)
  • Fresh basil Fresh basil leaves , chopped
  • Thin slices prosciutto
  • 1/2 cup chopped arugula
  • Freshly ground pepper
Directions
To make dough: In a food processor, combine the warm water, yeast, honey, and olive oil and mix well. Process until the yeast dissolves and the mixture is bubbly. Add the flour and pulse. Add a pinch of salt and pulse again. Run the food processor until the dough makes a ball.

Remove the dough, place it on a lightly floured surface, and knead for 2 minutes. Place the dough in a lightly greased bowl, cover well with plastic wrap, and refrigerate overnight.

Remove the dough from the refrigerator and divide into 4 equal pieces. Roll each piece needed into an 8- or 9-inch round. Tightly wrap the remaining pieces of pizza dough in plastic wrap and store in the refrigerator or freezer for future use.

To make sauce: Heat the olive oil in a medium saucepan over medium-low heat. When hot, add the onion and slowly sauté while stirring, 6 to 8 minutes. Add the garlic, red pepper flakes, and thyme and cook for another 6 minutes. In this recipe, we are not looking for color. Rather, we are slowly releasing the flavors of the ingredients by cooking them at a low temperature.

Add the brown sugar and stir until it is dissolved. Add the stewed tomatoes. Bring the sauce to a low simmer. Be sure to stir often enough so that the bottom does not scorch. Cook for 20 minutes.

Add the oregano, rosemary, and basil and cook for 6 to 8 minutes more, adding salt and pepper to taste. If the sauce's texture is too rustic for your taste, puree the mixture in a blender until it reaches the desired consistency.

To make pizza: Place a pizza stone in lower third of oven and preheat to 440°. Roll out the dough on a lightly floured surface to a 9-inch round. Place on a lightly floured pizza peel or rimless baking sheet and top with the sauce, mozzarella, and basil.

Slide the pizza onto the hot stone and bake until crust is brown, about 20 minutes. Remove from oven and top with the prosciutto and arugula; season with pepper. Slice and serve immediately.

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