Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, red snapper and tomato aglio e olio. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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Red snapper and tomato aglio e olio is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Red snapper and tomato aglio e olio is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook red snapper and tomato aglio e olio using 13 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Red snapper and tomato aglio e olio:
- Take 240 g spaghetti
- Get 1 whole red snapper
- Make ready 3 cloves garlic, minced (use half for sauce and half for garnish)
- Prepare 2 fresh red chilis, remove seeds (or 1 tsp dried red chili power)
- Make ready 1 lemon (use half for sauce, half (cut into wedges) for each plate)
- Make ready ☆1 tomato, diced
- Get ☆10 basil (fresh leaves)
- Make ready ☆4 stems of cilantro
- Prepare ☆1 stem of parsley
- Make ready ☆A pinch of salt
- Take ☆A pinch of pepper
- Make ready ☆1/4 cup of olive oil
- Make ready 1/4 white wine (or sake)
You can add more crushed red pepper flakes slowly. Spaghetti and tomato sauce are like Sonny and Cher: catchy enough together, sure, but actually better when working independently. If, like me, you are Italians have known this since before the tomato made its way to the Old World in the Columbian Exchange: Long pasta all'aglio e olio, with garlic and. Spaghetti Aglio e Olio - easy delicious pasta with shrimp, olive oil, garlic and chili flakes.
Steps to make Red snapper and tomato aglio e olio:
- //How to prep fish//
- Remove any pin bones from the fish.
- Pat it down with paper towels and dry very well. Salt and pepper both sides.
- //How to prep sauce//
- In a small bowl, combine the juice of half of a lemon and the ☆ ingredients.
- Boil water with salt. Cook pasta al dente. Reserve 1/4 cup of pasta water.
- In a medium size non-stick pan, low heat, pour a large amount of olive oil and add the garlic. Cook for about 5 minutes until garlic is golden brown. Remove the garlic from the pan and set aside. Reserve the oil.
- In the same pan you used to made the garlic oil, medium heat, add red chili to the oil and sauté for a minute.
- Add fish to the same pan, skin side down. Cook for 5 - 7 min with medium-high heat. Turn over when the skin color turns golden brown.
- Cook for 2 minutes then turn the heat high, add white wine and cook until the wine evaporates, about 4 min.
- After the fish is cooked remove fish from the pan.
- In a pan, add reserved pasta water and bring to a boil. Add fish, the sauce, half of the sautéed garlic and pasta. Cook together and allow to emulsify, about one minute. Adjust the taste if necessary, add salt and pepper.
- Plate it and sprinkle over with the half reserved sautéed garlic on the dish.
- Place slice of lemon on each plate.
This aglio e olio recipe is as good as Italian restaurants! The two key ingredients are olive oil and garlic. Aglio e olio spaghetti is also speckled with red pepper flakes, which gives the recipe a subtle heat. The Ultimate Pantry Pasta Hails from Italy. While the exact origin of spaghetti aglio e olio is murky, there's no doubt it hails from Italy.
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