Pasta Aglio E Olio Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
2
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Calories
914 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Aglio E Olio Recipe
Description
This Pasta Aglio E Olio recipe features spaghetti tossed in olive oil infused with thinly sliced garlic cooked over medium-low heat to soften without browning, which allows a mellow, fragrant garlic flavor. Thin slices of spicy red pepper are then added to the oil and cooked briefly to infuse some heat. Pouring in hot reserved pasta water stops the cooking and loosens the sauce for coating the pasta evenly.
Fresh spaghetti is boiled until tender and then added in small portions to the sauce to maintain the right sauce-to-pasta ratio and avoid excess water. Parsley is added at the end for a bright herbaceous note, and salt is adjusted. The pasta is stirred using a spatula to combine ingredients well. Serving freshly garnished with extra parsley enhances the flavor.
This dish is best served immediately. Leftovers can be refrigerated up to three days but will not freeze well. Reheating should be done gently in a pan with a bit of water to restore creaminess. Fresh pasta is recommended for best results, but dried pasta is a suitable substitute. If fresh red peppers are unavailable, crushed red pepper flakes provide a similar spicy kick. Additional pasta water may be needed to maintain a creamy sauce texture during mixing.
Ingredients
- ½ cup extra virgin olive oil
- 3 garlic cloves, finely sliced
- 1 red pepper seeded, thinly sliced, spicy
- 4 ounces pasta water hot
- 8 ounces spaghetti pasta fresh
- 1 tablespoons parsley chopped fresh flat leaf
- salt to taste
Instructions
- Add the olive oil to a sauté pan over medium low heat and heat for about 1 minute and then add in the finely sliced garlic and cook for about 1 minute or until tender, but not brown. Once you smell it, it’s just about done cooking.
- Next, add in the sliced peppers and cook for a further minute.
- Pour in the hot pasta water to help stop the cooking process. Turn the heat off.
- Boil the pasta according to its package and then add it in potions to the pan with the garlic, peppers, and olive oil as to not overload it with pasta water.
- Sprinkle in your parsley, season with salt and mix using a spatula until combined.
- Add to a plate and serve with more chopped parsley.
Notes
- Serve Pasta Aglio E Olio immediately after preparation for best flavor and texture.
- Store leftovers covered in the refrigerator for up to 3 days; it does not freeze well.
- To reheat, warm pasta gently with some added water over low heat to regain creaminess.
- Fresh pasta is preferred for texture, but dry pasta is an acceptable substitute.
- Use crushed red pepper flakes if fresh red peppers are not available.
- Adjust the amount of pasta water added to keep the dish creamy and prevent dryness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 914 kcal
% Daily Value*
| Calories | 914kcal | 46% |
| Carbohydrates | 88g | 29% |
| Protein | 16g | 32% |
| Fat | 56g | 86% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 40g | 200% |
| Sodium | 15mg | 1% |
| Potassium | 355mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 383IU | 8% |
| Vitamin C | 36mg | 40% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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