Light Summer Pasta Dishes: Garlic, Shrimp Diavola & My Personal Favorite
Recipes in this Video
Originating from the streets of Naples, Aglio e Olio is a simple yet flavorful pasta dish that highlights the beauty of garlic and olive oil. Traditionally enjoyed by working-class families, it showcases how minimal ingredients can create something delightful. Today, it is a staple in Italian cuisine and beloved worldwide for its quick preparation and comforting flavors.
Ingredients
- ●spaghetti
- ●olive oil
- ●garlic
- ●red pepper flakes
- ●parsley
- ●salt
- ●black pepper
- ●parmesan cheese
Instructions
- 1Cook spaghetti in salted boiling water until al dente; reserve some pasta water before draining.
- 2Heat olive oil in a large skillet over medium heat until shimmering.
- 3Add sliced garlic to the skillet and sauté until fragrant and lightly golden, about 1-2 minutes.
- 4Stir in red pepper flakes and cook for an additional 30 seconds.
- 5Add drained spaghetti to the skillet and toss to coat in the garlic oil.
- 6If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.
- 7Season with salt and black pepper to taste.
- 8Remove from heat and stir in chopped parsley.
- 9Serve immediately, topped with grated parmesan cheese.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is less expensive while still providing a neutral flavor.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast offers a cheesy flavor with fewer calories.
Techniques
Equipment
Also Known As
Shrimp Diavola is a spicy Italian seafood dish that showcases the bold flavors of garlic, tomatoes, and red pepper, often served with pasta or crusty bread.
Ingredients
- ●1 lb large shrimp, peeled and deveined
- ●2 tbsp olive oil
- ●4 cloves garlic, minced
- ●1/2 tsp red pepper flakes
- ●1/2 cup white wine
- ●1 can (14 oz) crushed tomatoes
- ●1 tsp dried oregano
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup fresh parsley, chopped
- ●Juice of 1 lemon
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.
- 3Add the shrimp to the skillet and cook for 2-3 minutes until they start to turn pink.
- 4Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
- 5Stir in the crushed tomatoes, oregano, salt, and black pepper.
- 6Bring the mixture to a simmer and cook for another 5-7 minutes until the shrimp are fully cooked.
- 7Remove from heat and stir in the fresh parsley and lemon juice.
- 8Serve hot, garnished with additional parsley if desired.
Equipment
Anchovy pasta has its roots in Southern Italy, where anchovies are a staple ingredient. This dish highlights the use of simple, preserved ingredients that create rich flavors, making it a popular choice for quick weeknight meals. Today, variations can be found across Italy and beyond, often incorporating local herbs and spices to suit regional tastes.
Ingredients
- ●pasta
- ●anchovies
- ●garlic
- ●olive oil
- ●red pepper flakes
- ●parsley
- ●lemon zest
- ●black pepper
Instructions
- 1Boil water in a large pot and add salt.
- 2Cook pasta according to package instructions until al dente.
- 3While pasta cooks, heat olive oil in a skillet over medium heat until shimmering.
- 4Add minced garlic to the skillet and sauté until fragrant, about 1 minute.
- 5Add anchovies to the skillet and cook, stirring, until they dissolve, about 2-3 minutes.
- 6Stir in red pepper flakes and cook for another 30 seconds.
- 7Drain the pasta, reserving a cup of pasta water.
- 8Add the cooked pasta to the skillet with anchovy mixture.
- 9Toss to combine, adding reserved pasta water as needed to create a sauce.
- 10Stir in chopped parsley and lemon zest before serving.
- 11Season with black pepper to taste.
Ingredient Alternatives
anchovies
Healthier: capers
Cheaper: canned sardines
Canned sardines provide a similar umami flavor at a lower cost.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil offers a healthier fat profile.
parsley
Healthier: spinach
Cheaper: cilantro
Spinach adds nutrients while being cost-effective.
red pepper flakes
Healthier: fresh chili
Cheaper: black pepper
Fresh chili can provide a similar heat with more flavor.
Techniques
Equipment
Also Known As
Garlic and Oil Pasta, known as 'Aglio e Olio' in Italian, is a traditional dish from Naples, Italy, celebrated for its simplicity and bold flavors.
Ingredients
- ●400g spaghetti
- ●6 cloves garlic, thinly sliced
- ●1/2 cup extra virgin olive oil
- ●1/4 tsp red pepper flakes
- ●1/4 cup fresh parsley, chopped
- ●Salt to taste
- ●Grated Parmesan cheese (optional)
Instructions
- 1Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and reserve 1 cup of pasta water.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the sliced garlic to the skillet and sauté until golden brown, about 2-3 minutes. Be careful not to burn the garlic.
- 4Stir in the red pepper flakes and cook for an additional 30 seconds.
- 5Add the drained spaghetti to the skillet and toss to combine with the garlic and oil.
- 6If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.
- 7Season with salt to taste and toss in the chopped parsley.
- 8Serve immediately, topped with grated Parmesan cheese if desired.
Equipment
Ingredients
- ●200g spaghetti
- ●4 anchovy fillets
- ●4 cloves garlic, minced
- ●1/2 cup extra virgin olive oil
- ●1/4 tsp red pepper flakes
- ●1/4 cup fresh parsley, chopped
- ●Salt to taste
- ●Black pepper to taste
- ●Grated Parmesan cheese (optional)
Instructions
- 1Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and red pepper flakes to the skillet, sautéing until the garlic is fragrant and lightly golden, about 1-2 minutes.
- 4Add the anchovy fillets to the skillet, breaking them up with a wooden spoon as they cook until they dissolve into the oil.
- 5Add the cooked spaghetti to the skillet, tossing to coat the pasta in the garlic and anchovy oil.
- 6If the pasta seems dry, add a little reserved pasta water to achieve the desired consistency.
- 7Season with salt and black pepper to taste.
- 8Remove from heat and stir in the chopped parsley.
- 9Serve immediately, topped with grated Parmesan cheese if desired.
Equipment
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