Spaghetti Aglio e Olio
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
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Servings
4
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Calories
788 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti Aglio e Olio
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Short on time but big on hunger? Spaghetti aglio e olio is the perfect Italian pasta dish—full of flavor and ready in minutes!
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Ingredients
- 1 tablespoon + 3/4 teaspoon salt, divided
- 1 pound (16 oz) dried spaghetti
- ½ cup extra-virgin olive oil
- ⅓ cup thinly sliced garlic, from about 8 cloves
- ½ teaspoon crushed red pepper flakes, plus more for serving
- ⅓ cup fresh Italian parsley, finely chopped
- ¾ cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese, plus more for serving
Instructions
- Cook the Spaghetti: Bring a large pot of water and 1 tablespoon of the salt to a boil. Add the spaghetti and cook, stirring occasionally, until it is al dente, 10 to 12 minutes. Before draining, reserve 1½ cups of the pasta cooking water. Then, drain the spaghetti.
- Prepare the Sauce: In a cold skillet large enough to hold the pasta (a 12-inch sauté pan is ideal), combine the olive oil and garlic. Cook over medium heat until the garlic begins to sizzle. Then, immediately reduce the heat to medium-low and continue cooking, stirring frequently, until the garlic turns lightly golden, 3 to 4 minutes. Be careful not to let the garlic burn. Remove the skillet from the heat and stir in the red pepper flakes. Add about ½ cup of the reserved pasta water to the skillet to stop the garlic from cooking further.
- Combine the Pasta and Sauce: Add the drained pasta to the skillet with the garlic oil, along with ¾ cup of the reserved cooking water and the remaining ¾ teaspoon of salt. Cook over medium-high heat, stirring constantly, until the pasta absorbs some of the sauce, 1 to 2 minutes. Add the remaining reserved cooking water if the pasta seems dry.
- Finish and Serve: Right before serving, add the chopped parsley and grated cheese to the pasta. Stir until the pasta is well coated and the sauce becomes creamy. Serve immediately, passing additional cheese at the table. Note that if the pasta sits too long in the pan after adding the cheese, the heat may cause the cheese to congeal and stick to the pan. While this isn't a major issue, to prevent it, serve the pasta right away, or transfer it to a serving bowl if there might be a delay before serving.
Nutrition Information
Show Details
Calories
788kcal
(39%)
Carbohydrates
90g
(30%)
Protein
26g
(52%)
Fat
36g
(55%)
Saturated Fat
8g
(40%)
Cholesterol
19mg
(6%)
Sodium
430mg
(18%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 788 kcal
% Daily Value*
| Calories | 788kcal | 39% |
| Carbohydrates | 90g | 30% |
| Protein | 26g | 52% |
| Fat | 36g | 55% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 19mg | 6% |
| Sodium | 430mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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