Pasta Aglio e Olio
A stunningly simple dish of fettuccine in a simple sauce of garlic, olive oil, red pepper flakes and parsley. Aglio e Olio is typically made with spaghetti but I love it with ribbon pastas. This Italian classic is beloved for all the right reasons, and it makes a great weeknight dinner!
- 16 oz fettuccine (pappardelle's also great here). Cook the pasta to an al-dente texture in plenty of well-salted water.
- ¼ cup extra-virgin olive oil
- 4 cloves garlic , grated
- 2 teaspoon red pepper flakes (use less if you prefer)
- Salt to taste
- ½ cup Italian parsley (finely chopped)
Heat the olive oil in a skillet and add the garlic. Saute over medium-low heat for a few seconds until the garlic becomes lightly golden. You don't want to burn it.
Add the red pepper flakes and parsley. Toss to mix. Season with some salt.
Add the drained fettuccine along with ½ cup of the water you cooked the pasta in.
Mix everything and turn off the heat.
You need nothing more than a fresh, leafy side salad to make a delicious meal of this.
Calories: 282kcal | Carbohydrates: 41g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Potassium: 175mg | Fiber: 2g | Sugar: 1g | Vitamin A: 499IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg