5 from 3 votes
Spaghetti Aglio e Olio
Enjoy the classic simplicity of garlic and olive oil pasta at home with this perfect Spaghetti Aglio e Olio recipe.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
servings
Calories:
589 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 pound spaghetti
- ⅓ cup extra-virgin olive oil
- 6 cloves garlic thinly sliced
- ½ teaspoon red pepper flakes crushed
- ¼ cup parsley chopped, fresh
- salt to taste
- black pepper to taste, freshly ground
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes, then drain, reserving ½ cup of the pasta water.
- While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the garlic and red pepper flakes, cooking until the garlic is fragrant and golden, about 2 minutes, being careful not to burn it.
- Add the drained spaghetti to the pan with the garlic and oil. Toss to coat, adding a little reserved pasta water if needed to help the sauce cling to the pasta.
- Remove from heat, stir in the chopped parsley, and season with salt and black pepper to taste. Serve immediately.
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Nutrition Information
Calories
589kcal
(29%)
Carbohydrates
87g
(29%)
Protein
15g
(30%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
13g
(65%)
Sodium
14mg
(1%)
Potassium
297mg
(6%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
390IU
(8%)
Vitamin C
6mg
(7%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 589
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 87g | 29% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 14mg | 1% |
| Potassium | 297mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.