Olive Oil - Olive oil is a lot like wine in that everyone has their favorite(s). And you definitely don’t want a bulb that has green shoots coming out of the top. Choose a garlic bulb with a very firm head, without any mold or soft spots. Garlic - For this recipe you absolutely need to use fresh garlic cloves. Just look for a noodle that’s made with 100% semolina flour, the flour of choice for high-quality pasta. Really, any type of long, thin noodle will do. Pasta - I typically use spaghetti noodles in my olive oil pasta, but you can use fettuccine, angel hair, cappellini, linguine, and so on. I’ve said it before, and I’ll say it again… When you’re preparing a super simple recipe, like this simple pasta sauce with olive oil and garlic, using the freshest, highest quality ingredients you can find is essential. This is all you need for a super simple classic olive oil pasta that’s easy enough for weeknight meals but still classy enough for a date night or entertaining guests. ![]() It’s not a dream - this simple pasta with olive oil and garlic comes together with just 3 ingredients: pasta, garlic, and a high-quality olive oil. What’s not to love about an easy, healthy, and inexpensive pasta dish?! Especially one that has JUST THREE ingredients that I can almost guarantee you always have on hand in your pantry. This post has been sponsored by Deoleo USA, Inc. Try garlic bread/knots or a side salad (try my Easy Caesar Salad Dressing).This classic pasta with olive oil and garlic (aka Pasta Aglio e Olio) is easy enough for weeknight meals but classy enough for a date night or entertaining guests! Especially when served with freshly grated Parmesan cheese… ![]() Keep in mind that cream sauces thicken up more as they cool. If the sauce gets too thick, add in a splash of the hot pasta water to thin it out.Feel free to swap out the penne for another shape of pasta if you wish.You could add some cooked chicken or shrimp to this sauce.The tiny amount of lemon juice helps the sauce taste a little less one-dimensional.I don't recommend subbing the cream with a lower fat alternative as the sauce may curdle and/or not thicken as well.The powdered stuff is no comparison! I always keep a block in my fridge and use my Microplane to grate it. I recommend grating your own parmesan cheese.You need a decent amount of salt in cream sauces (or else they can be a bit bland), so don't be shy. ![]() This is a pretty basic garlic cream sauce, so you can definitely add more seasonings if you feel like it.Once the sauce has reached your desired thickness a few minutes later, you take the pan off the heat and stir in the parmesan cheese, and then add the drained pasta to the skillet and toss until coated. At that point, you add the cream and Italian seasoning in and continue cooking until it's thickened up some more. You start by melting some butter in a skillet, then you add flour (make a roux), and then the garlic, wine (or chicken/veg broth) is added in and cooked down until it's somewhat thickened. This sauce is pretty straightforward to make. Love penne? Try my Penne alla Vodka Recipe, this Chicken Penne Pasta, or my Baked Penne. It uses ingredients you're likely to have on hand already. ![]() This creamy penne pasta recipe is a super quick and simple dish that's ready in about 20 minutes! Great for a meatless main course or side.Ī piping hot bowl of this creamy garlic penne recipe can be on your table in as long as it takes to boil and cook the pasta.
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