Spaghetti Aglio e Olio

Name: Spaghetti Aglio e Olio
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 people
Ingredients: 8 8 tablespoons extra virgin olive oil; 3 3 garlic cloves; ½-1 ½-1 tablespoon dried red pepper flakes; 500 500 g dry spaghetti pasta; 1 1 tablespoon parsley; 1 1 pinch salt

User Reviews

4.5

27 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4 people
Calories
493 kcal
Course
Main Course
Cuisine
Italian

Spaghetti Aglio e Olio

Nicole Jackson

Report

This is a dish where the simplicity is a huge part of the appeal and there really isn’t a need to try and make it fancy, just enjoy a nearly effortless dinner prep and then sit down and enjoy.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

8 8 tablespoons extra virgin olive oil
3 3 garlic cloves crushed or minced if you are going to leave in the sauce for an extra garlicky flavor
½-1 ½-1 tablespoon dried red pepper flakes or ½-1 fresh red pepper, seeded and chopped. Calabrian chili is best.
500 500 g dry spaghetti pasta
1 1 tablespoon parsley finely chopped
1 1 pinch salt

Add to Shopping List

Instructions

Heat the oil in a frying pan over medium heat and add the garlic and red pepper flakes once it is slightly glistening.
Fill a large pot with water and bring to a boil, then add coarse salt. This water is for cooking the spaghetti pasta.
When the water is boiling, add the pasta and cook until al dente (you can follow the instructions on the back of the bag or box so that the pasta is cooked to perfection). Set aside some pasta water in case you need to use it later.
Remove the garlic cloves once they begin to turn lightly golden. If you have decided to mince the garlic and leave it in the sauce for an even stronger garlic flavor, then you need to turn off the oil so it does not burn, see our expert tips above for more information on this.
Stir in the chopped parsley and a little salt and remove from heat if you haven't already.
Drain the pasta, add it to the frying pan with the aglio e olio sauce and toss with the sauce until the pasta is evenly coated. You can add some of the reserved pasta water back in if the pasta is too dry.
Transfer to a serving dish and serve immediately.
Extra step if desired: You can sprinkle the dish with additional parsley or grated Parmesan cheese (totally optional) and enjoy!

Notes

Traditional recipes do not call for adding any grated cheese at all, although many people today add grated Parmigiano Reggiano or Pecorino Romano as a finishing touch.

Nutrition Information

Show Details

Serving 100g Calories 493kcal (25%) Carbohydrates 95g (32%) Protein 17g (34%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 283mg (12%) Potassium 307mg (9%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 444IU (9%) Vitamin C 2mg (2%) Calcium 42mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 493 kcal

% Daily Value*

Serving	100g
Calories	493kcal	25%
Carbohydrates	95g	32%
Protein	17g	34%
Fat	5g	8%
Saturated Fat	1g	5%
Sodium	283mg	12%
Potassium	307mg	7%
Fiber	5g	20%
Sugar	4g	8%
Vitamin A	444IU	9%
Vitamin C	2mg	2%
Calcium	42mg	4%
Iron	2mg	11%