Description
A classic Italian pasta dish, Spaghetti Aglio E Olio is a simple yet flavorful recipe featuring spaghetti tossed in a garlic-infused olive oil with a hint of red pepper flakes and fresh parsley. This vegan-friendly dish can be enjoyed as a quick and satisfying meal any day of the week.
Ingredients
Spaghetti:
12 ounces
Extra Virgin Olive Oil:
1/3 cup
Garlic (thinly sliced):
6 cloves
Red Pepper Flakes:
1/2 teaspoon (adjust to taste)
Salt:
to taste
Fresh Parsley (chopped):
1/4 cup
Freshly Grated Parmesan Cheese (optional)
Reserved Pasta Water:
as needed
Instructions
- Cook the Spaghetti: Cook spaghetti in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.
- Prepare the Garlic Oil: In a skillet over medium heat, cook olive oil and garlic until golden. Add red pepper flakes.
- Toss the Pasta: Add drained spaghetti to the skillet, coat in the garlic oil. Add reserved pasta water if dry.
- Season and Serve: Season with salt, stir in parsley. Serve topped with Parmesan if desired.
Notes
- For extra flavor, consider adding lemon juice or anchovy fillets while cooking the garlic.
- This dish is best enjoyed fresh but can be reheated with a little extra olive oil or water.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 0 mg
