The Quintessential Italian Pasta Aglio e Olio
Pasta Aglio e Olio is a light yet flavorful dish featuring al dente spaghetti tossed with sautéed garlic, red pepper flakes, and fresh parsley. The taste is aromatic, slightly nutty from the olive oil, and has a kick of heat from the peppers, making it an irresistible crowd-pleaser.
- Total Time: 15
Ingredients
Units
Scale
- 400g spaghetti
- 6 cloves garlic, thinly sliced
- 1/2 cup extra virgin olive oil
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt, to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
- Cook the Pasta: Boil a large pot of salted water. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until golden brown, being careful not to burn it.
- Add Spice: Stir in the red pepper flakes and cook for an additional 30 seconds.
- Combine: Add the drained spaghetti to the skillet, tossing to coat in the garlic oil. If the pasta seems dry, add a splash of reserved pasta water.
- Garnish: Season with salt to taste, stir in the chopped parsley, and serve immediately with grated Parmesan cheese, if desired
- Prep Time: 5
- Cook Time: 10
Nutrition
- Serving Size: 4
- Calories: 360kcal
- Fat: 22g
- Carbohydrates: 40g
- Protein: 10g
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