Eat for Eight Bucks: Spaghetti all'Aglio e Olio with Marinated Summer Vegetables
Eat for Eight Bucks: Spaghetti all'Aglio e Olio with Marinated Summer Vegetables could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. For $2.25 per serving, you get a main course that serves 2. One portion of this dish contains about 18g of protein, 70g of fat, and a total of 1094 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. A couple people made this recipe, and 48 would say it hit the spot. If you have salt and pepper, water, zucchini, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 92%, this dish is spectacular. Spaghetti Aglio, Olio E Peperoncino (Spaghetti With Garlic, Olive Oil & Chili Peppers), Spaghetti Aglio e Olio, and Spaghetti aglio e olio are very similar to this recipe.
Servings: 2
Ingredients:
2 tablespoons canola or other neutral-flavored oil
1/2 cup extra virgin olive oil
1-4 cloves of garlic, minced
2 tablespoons minced Italian parsley
6 plum (Roma) tomatoes, stem ends removed, halved lengthwise and seeded
Salt and freshly ground black pepper
1/2 pound dry spaghetti or other pasta
Salted water for boiling
2 teaspoons white sugar
1 small yellow squash, cut on the bias in 1/3-inch slices
1 small zucchini, cut on the bias in 1/3-inch slices
Equipment:
oven
baking pan
tongs
bowl
mixing bowl
grill pan
frying pan
pot
Cooking instruction summary:
Procedures 1 Preheat oven to 250°F. Pour half of the extra virgin olive oil into a large glass or ceramic baking dish. Place tomatoes in dish cut side up. 2 Pour remaining oil over tomatoes. Season with salt and pepper and sprinkle with sugar. Bake 1 hour. Using tongs, turn tomatoes over. Bake 1 hour longer. Turn tomatoes over again. Bake until deep red and very tender, 15-45 minutes longer, depending on ripeness of tomatoes. 3 Transfer tomatoes and 1/4 cup of the oil to a large bowl, reserving the remaining oil for another use. Sprinkle garlic and parsley over tomatoes and let steep until tomatoes are room temperature. (Can be done and refrigerated up to five days ahead. Bring up to room temperature before using.) 4 While the tomatoes are resting at room temperature, place yellow and green squash slices in a large mixing bowl. Add canola oil, salt, and freshly ground black pepper, and toss to coat. 5 Heat a large saute or grill pan over medium heat until hot but not smoking. Working in batches, arrange squash slices in pan in a single layer and cook for two minutes on each side or until well-browned. Remove and transfer to the bowl containing the tomatoes, coating the slices in oil. Repeat with remaining squash. 6 Bring a large pot of salted water to the boil and cook pasta until al dente. Drain and immediately toss with tomato, squash and olive oil mixture. If it seems a little dry, add some of the reserved oil until pasta is uniformly glossy. Serve hot or cooled to room temperature.
Step by step:
1. 1
2. Preheat oven to 250°F.
3. Pour half of the extra virgin olive oil into a large glass or ceramic baking dish.
4. Place tomatoes in dish cut side up.
5. 2
6. Pour remaining oil over tomatoes. Season with salt and pepper and sprinkle with sugar.
7. Bake 1 hour. Using tongs, turn tomatoes over.
8. Bake 1 hour longer. Turn tomatoes over again.
9. Bake until deep red and very tender, 15-45 minutes longer, depending on ripeness of tomatoes.
10. 3
11. Transfer tomatoes and 1/4 cup of the oil to a large bowl, reserving the remaining oil for another use. Sprinkle garlic and parsley over tomatoes and let steep until tomatoes are room temperature. (Can be done and refrigerated up to five days ahead. Bring up to room temperature before using.)
12. 4
13. While the tomatoes are resting at room temperature, place yellow and green squash slices in a large mixing bowl.
14. Add canola oil, salt, and freshly ground black pepper, and toss to coat.
15. 5
16. Heat a large saute or grill pan over medium heat until hot but not smoking. Working in batches, arrange squash slices in pan in a single layer and cook for two minutes on each side or until well-browned.
17. Remove and transfer to the bowl containing the tomatoes, coating the slices in oil. Repeat with remaining squash.
18. 6
19. Bring a large pot of salted water to the boil and cook pasta until al dente.
20. Drain and immediately toss with tomato, squash and olive oil mixture. If it seems a little dry, add some of the reserved oil until pasta is uniformly glossy.
21. Serve hot or cooled to room temperature.
Nutrition Information:
covered percent of daily need
