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!
Servings: 8
Calories: 282kcal
Ingredients
- 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)
For serving
- ¼ cup vegan parmesan cheese
Instructions
- 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.
- Enjoy, all!
Nutrition
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