A master chef spills some pretty super angel hair secrets.
Emeril Lagasse inherited his love of cooking from his mother, and today he owns more than a dozen restaurants in Las Vegas, Orlando, New Orleans, Charlotte, NC, and Bethlehem, PA. The restaurants consistently receive awards and high ratings from critics, and have received recognition from Esquire, Travel & Leisure, Southern Living, Spectator, and Zagat. Emeril has also been recognized for his individual talents and was chosen as Chef of the Year by GQ magazine, Executive of the Year by Restaurants & Institutions magazine, and was listed on People magazine’s “25 Most Intriguing People of the Year” in 1999. Most recently in 2013, Lagasse was named Humanitarian of the Year by the James Beard Foundation.
Lagasse is one of the Food Network’s most recognizable hosts and also appears on ABC’s Good Morning America as the food correspondent. His latest show, Emeril’s Florida, premiered on the Cooking Channel at the start of 2013. In addition to television appearances, Lagasse has authored 18 bestselling cookbooks and recently joined the Martha Stewart brand, lending his name and image to a variety of cooking manuals and kitchen and food products..
Learn more about Emeril Lagasse at his official website.
Also, be sure to check out our list of other deliciously nutritious celebrity recipes in our Celebrity Chef Recipe Round-Up.
Emeril Lagasse’s angel hair aglio olio is one of the simplest recipes you will find. Even beginning chefs will have no problem whipping up this dish and looking as if they spent hour laboring in the kitchen. This Emeril Lagasse recipe is 100% Italian and 100% delicious.
This aglio olio dish combines garlic and olive oil to make an aromatic sauce. Both ingredients provide a number of health benefits, so you should not feel guitly spluring on pasta once in awhile. However, there are lower carb pastas available and you can also substitute whole wheat or whole grain noodles if you prefer. Just remember to follow the cooking instructions on the box, so you get perfect al dente noodles.
If you want something simple, healthy, and Italian, Emeril’s angel hair aglio olio is it. Buon appetito!
Angel Hair Aglio Olio by Emeril Lagasse
- 6 tablespoons extra virgin olive oil plus more for serving
- 2 tablespoons garlic minced
- 1 teaspoon red pepper flakes
- 1 pound angel hair pasta cooked, pasta water reserved
- black pepper freshly ground
- parmesan cheese finely grated, to garnish, optional
- To a large skillet heated over low heat, add the oil, garlic and pepper flakes. Saute for 2 to 3 minutes, then add the cooked pasta, salt and pepper and 1/2 cup of the reserved pasta water. Toss to combine. Serve immediately.
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3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes
1/2 pound angel hair pasta, cooked, pasta water reserved
Salt and freshly ground black pepper
Get the complete recipe for Emeril’s Angel Hair Aglio here.
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