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Pasta Aglio E Olio Recipe
5 from 51 votes

Pasta Aglio E Olio Recipe

Pasta Aglio E Olio is a classic Italian pasta dish combining garlic, olive oil, and red pepper for a simple pan sauce. Fresh spaghetti is tossed with garlic that is gently cooked until tender but not browned, spicy red pepper slices, and parsley, finished with salt to taste. The hot pasta water helps marry the sauce to the noodles for a smooth coating.

Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2
Calories: 914 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. Next, add in the sliced peppers and cook for a further minute.
  3. Pour in the hot pasta water to help stop the cooking process. Turn the heat off.
  4. 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.
  5. Sprinkle in your parsley, season with salt and mix using a spatula until combined.
  6. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 914

% 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.