Italian recipes from Lidia Bastianich

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khou.com

Posted on November 28, 2011 at 9:23 AM

Updated Thursday, Dec 1 at 2:58 PM

Spaghetti with Garlic and Oil

Serves 6

  • 1/3 cup olive oil, plus more as needed
  • 10 cloves garlic, sliced
  • 1 pound LIDIA'S Spaghetti
  • 1/2 teaspoon peperoncino
  • Kosher salt, to taste
  • 1/2 cup chopped fresh Italian parsley
  • 1/2 cup grated Grana Padano
  • 1 packed cup fresh basil leaves, shredded

Bring a large pot of salted water to boil for the pasta. In a large skillet, heat olive oil over medium heat. Add the garlic and let sizzle until garlic begins to turn golden, about 2 minutes. Add the spaghetti to the boiling water once you begin cooking the garlic and give the spaghetti a stir.

Once the garlic is golden, add the peperoncino and let toast for a minute, then ladle in 2 cups pasta water. Bring the sauce to a rapid boil. Season with salt based on taste (and how salty your pasta water is). Once the sauce has reduced by about half and the spaghetti is al dente, scoop the pasta from the water and add to the sauce. Add the parsley. Cook and toss to coat the pasta with the sauce. Off heat, add the basil and grated cheese. Toss, adding a final drizzle of olive oil and serve immediately.

Garlic and Oil Shrimp Marinara with Spaghetti

Serves 6

  • 1/3 cup olive oil, plus more as needed
  • 10 cloves garlic, sliced
  • 1 pound LIDIA'S Spaghetti
  • 1/2 teaspoon pepperoncino
  • 1/2 lb medium shrimp, shelled and deveined 16-20s
  • 1 cup LIDIA'S Marinara
  • Kosher salt, to taste
  • 1/2 cup chopped fresh Italian parsley
  • 1/2 cup grated Grana Padano

Bring a large pot of salted water to boil for the pasta. In a large skillet, heat olive oil over medium heat. Add the garlic and let sizzle until garlic begins to turn golden, about 2 minutes. Add the spaghetti to the boiling water once you begin cooking the garlic and give the spaghetti a stir.

Once the garlic is golden, add the peperoncino and let toast for a minute, add the shrimp and toss and cook for 3 minutes. Add the marinara and bring the sauce to a rapid boil. Season with salt based on taste (and how salty your pasta water is). Once the shrimp is cooked about 7-8 minutes and the spaghetti is al dente, scoop the pasta from the water and drop into the sauce. Add the parsley. Cook and toss to coat the pasta with the sauce. Off heat, add the grated cheese. Toss, adding a final drizzle of olive oil and serve immediately.

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