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Penne Aglio E Olio

Penne Aglio E Olio

Name: Penne Aglio E Olio
Total time: 47 s
Yield: 2
Ingredients: 100 g Penne Pasta Whole Wheat; 1 pinch Salt; 3 tablespoons Olive Oil; 2 tablespoons Parmesan Cheese; 3 cups Water; 2 tablespoons Garlic; 2 teaspoons Italian Seasoning

Time1 Hr

DifficultyIntermediate

Serves2

Penne Aglio E Olio is a classic Italian dish that is served for dinners on Mondays or any meatless days for the matter. For those who get pasta cravings but simply don't find the time to whip up something lavish, it's the ultimate recipe. Our Penne Aglio E Olio recipe uses just a few staple ingredients and you will find most traditional Penne Aglio E Olio recipe ingredients be limited to no more t ... han five or six. Garlic and olive oil are the two household staples that go toward the recipe. Children growing up with their families have fond memories of this dish as it's popular comfort food in every household. Traditionally, spaghetti noodles are used for the base but you can still stick to penne if you want. Fusilli Aglio E Olio could be another variation of this recipe and there are a variety of pasta shapes and sizes you can experiment with. If you're trying to make the dish be on the milder side, use less pepper. You can make your Penne Aglio E Olio restaurant-style by topping it with Parmesan cheese. However, if you are lactose intolerant, you can use a vegan alternative like cashew cheese or simply cut out the dairy completely. We recommend you watch our Penne Aglio E Olio video for more ideas on customization for this recipe.

Ingredients

Dry Grocery

Penne Pasta Whole Wheat

100 g

Salt

1 pinch

Dairy

Parmesan Cheese

2 tablespoons

Other

Olive Oil

3 tablespoons

Water

3 cups

Garlic

2 tablespoons

Italian Seasoning

2 teaspoons

Directions

Boil pasta in salted water

Once boiled drain and keep aside.

Drizzle 1 tablespoon oil to avoid it from sticking. Chop the garlic and set aside. on a low flame heat oil, add chopped garlic and saute lightly.

Now add the penne pasta and toss lightly.

Add salt, Italian seasoning and toss to mix well. Check for final seasoning.

Finish with grated parmesan. Serve hot.

Health Benefits of Penne Aglio E Olio :

Penne Aglio E Olio benefits start with the fact of how satiating it is. Pasta has traditionally been served for lunches and dinners as it's high in fibre and antioxidants. The carbs in pasta provide fuel for your brain and muscles and are clean. If you're watching your sodium intake, you'll be glad to know that the meal is naturally low in salt. Penne Aglio E Ollo calories are not too high which means it is a good choice for anyone following a calorie-restricted diet. Low-carb diets are hard to follow which is why athletes and fitness enthusiasts prefer treating themselves to a bowl of this whenever they can occasionally. Since our Penne Aglio E Olio recipe uses no processed ingredients or sugar, you can rest assured it's healthy. The olive oil is a good source of monounsaturated fats while the herbs and spices give a pleasant flavour. The type of herbs you use for the seasoning will add anti-inflammatory benefits to the dish. Also, parmesan cheese is a good source of calcium, phosphorus and zinc - all of which are needed for building strong and healthy bones. Treat yourself to a bowl of this deliciousness and learn how to prepare Penne Aglio E Ollio at home today!

Success!

We hope you had fun making it! Enjoy the meal.

What is Aglio Olio?

Aglio Olio is a traditional type of pasta that comes from the heart of Italy- in Naples. Aglio Olio belongs toNeapolitan cuisine- and is very easy to prepare, and its ingredients are readily available and highly affordable for everyone. Diced garlic, red chilli flakes are sauteed in olive oil by tossing with cooked spaghetti. Aglio Olio is then garnished with parsley and parmesan cheese.

Different Shapes of Pasta

The different types of pasta are short pasta, sheet pasta, long pasta, dumpling pasta and stuffed pasta. One can produce the long pasta with an extruder or hand-rolled, and the various types of short pasta are made only in an extruder to create unique shapes. The different types of long pasta are: 1. Angel's hair, 2. Bucatini, 3. Fettuccine, 4. Spaghetti, 5. Linguine, 6. Pappardelle, 7. Vermicelli, 8. Tagliatelle, The different types of short pasta are: 1. CampanelleS, 2. Casarecce, 3. Cavatappi, 4. Fusilli, 5. Radiatori, 6. Rotini, 7. Elbows, 8. Farfalle, 9. Gemelli, 10, Penne, 11. Rotelli, 12. Rigatoni, 13. Orecchiette, 14. Ziti, 15, Orzo, 16, Conchiglie, 17. Ditalini, Lasagne, a sheet pasta and filled pasta like ravioli, tortellini, manicotti, cannelloni, jumbo shells, mezzelune, and gnocchi are also very popular.

Origin

According to history, the Aglio olio pasta recipe originated in Italy, and people are convinced that Marco Polobrought it from China after a voyage. The earliest pasta was made of rice flour and was common in the east. If we go back to 3500 years ago, it is believed that the Aglio olio pasta recipe with whole wheat was consumed in the Shang Dynasty in China around 1700-1100 BC. But after that, Italy took the credit for making the dish renowned worldwide even though they did not invent it.

How is it Different from other Sauces?

This particular dish, Aglio olio, is not made of both red or white sauces. The Aglio olio is cooked in a pot of water, and then towards the final stage, broccoli is added, taking care not to overcook or thoroughly cook both the food ingredients. Then Aglio olio is drained and sauteed with olive oil, crushed garlic and pepper until the colour changes. Garnish with red chilli flakes, and the dish is done. Aglio Olio is considered a diet pasta recipe at most times as it has no sauce in it.

Tips & Tricks

The various tips and tricks to make Aglio olio pasta are: 1. Always use sufficient water for cooking the Aglio olio pasta to have enough room to move freely. 2. Add the Aglio Y Olio pasta after the water boils because adding them too soon will make them soggy. 3, Keep stirring the Aglio e olio pasta constantly while cooking to prevent the pasta from sticking together. 4. Do not add oil to the Aglio olio penne with cooking water, as this changes the texture and makes it slip off. Oil will also create a greasy Aglio olio pasta recipe and change the flavour and taste of the dish. 5. Salt the cooking water to season the pasta or Aglio olio dish in prior. 6. Save the cooking water in a bowl and reserve to incorporate with the Aglio olio pasta recipe later. 7. Keep track of the timing as long thin pasta Aglio olio will require less time to cook, and small dense ones will need more time. 8. After draining, do not dry it off entirely as the starches will firm up and make the Aglio olio penne stick together. 9. Add the prepared Aglio e olio recipe to oil with the sauteed garlic and not the other way around, and always make the pasta the final step. This prevents the Aglio E olio penne from becoming sticky and gluey.

Different Italian Recipes to Try

There are various healthy recipes with Italian seasoning: red sauce pasta, focaccia bread, white sauce pasta, etc., and some of the interesting ones are mentioned below.

Tuscan Chicken Spaghetti

1. Season chicken with salt and pepper and cook it until it turns golden in a skillet with sufficient oil. Perform on medium flame and check whether the chicken is not pink inside. Then slice them thin and leave it aside. 2. In a large pot, boil the spaghetti pasta with salted water. 3. Allow cooking for a few minutes, and after it turns soft, drain the water. 4. Retain one cup of the boiled water for future use. 5. In the same skillet, cook some bacon on medium heat. 6. As it turns crispy, drain the bacon off excess oil. 7. Pour away half of the fat that was given out by the bacon. 8. To the same skillet, add garlic, tomatoes, and spinach. 9. Cook for a few minutes on medium heat. 10. Season with heavy cream, parmesan cheese, salt, pepper, and half a cup of retained pasta water. 11. Allow it simmer for a few minutes. 12. Now add the cooked spaghetti pasta with chicken, bacon and toss with the above mixture. 13. Keep doing this until they all blend well together into a smooth mixture. 14. If you prefer the pasta to be saucier, stir in more of the reserved pasta water. 15. Garnish it with basil and serve it hot.

Penne in White Sauce

Penne in white sauce for pasta is made by following the steps below: 1. Boil water in a wide vessel and drop in the raw whole wheat pasta penne once it starts to bubble. Add salt too and cook for 10-12 minutes until it is cooked. Check whether the pasta is cooked with a fork and drain the excess water. Leave it aside. 2. Heat oil in a pan. Add diced carrot, red and green capsicum, and broccoli with salt. Sauté until the veggies are partially cooked and are still crunchy. Transfer them to a bowl and leave them to cool. 3. Heat butter in another pan and add chopped garlic to it. Sauté well until a pleasing aroma is given out. Then add maida or all-purpose flour and stir continuously. Please wait for a minute and then add milk to it. 4. Whisk it continuously and keep stirring it for 2 minutes. When the mixture starts to become thick and saucy, add oregano, chilli flakes, black pepper powder, and salt and mix well. 5. Add sautéed vegetables and the pasta penne to the white sauce. 7. Mix well and turn off the flame. 8. Garnish with grated cheese and serve it hot. 9. And this is a yummy penne pasta recipe made with white sauce.