Spaghetti aglio e olio recipe
This spaghetti aglio e olio recipe is richly flavored with just four ingredients - olive oil, garlic, red pepper flakes and parsley. It'll become one of your favorite dinner recipes.
Servings: 6 servings
Calories: 368kcal
Equipment
- Large pot (for cooking spaghetti)
Ingredients
- 16 oz spaghetti
- ¼ cup extra-virgin olive oil
- 8 large cloves garlic (thinly sliced)
- ½ teaspoon red pepper flakes (use less or more for your taste)
- Salt to taste
- ½ cup parsley (finely chopped)
Instructions
- Place a large pot of salted water on the stove and bring to a rolling boil. Add the pasta and cook until al dente. Just before the pasta is done, scoop out a cup of the pasta cooking water.
- A few minutes before the pasta is ready, place a large skillet on the stove and add the olive oil to it. Turn heat to medium-low and add the sliced garlic. Simmer the garlic in the olive oil for a few minutes until it is very aromatic and just beginning to turn color. Don't walk away at this time because the garlic could burn.
- Stir in the red pepper flakes and mix.
- Add the reserved cup of pasta water to the skillet and let it come to a boil. Let the sauce simmer for a couple of minutes.
- Add the pasta to the skillet and use a pair of tongs to mix it with the sauce. Add salt to taste. Let the pasta continue to cook for a minute, then turn off heat and stir in the parsley.
Nutrition
Calories: 368kcal | Carbohydrates: 58g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 11mg | Potassium: 216mg | Fiber: 3g | Sugar: 2g | Vitamin A: 471IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg