Spaghetti Aglio e Olio
HB-11990 · Hand-built original · Italian
A classic Italian spaghetti tossed in olive oil with thinly sliced garlic, crushed red pepper, Parmigiano Reggiano and parsley.
ItalianMain course20 minServes 4527 kcalVegetarianDairy-freeDiabeticLow-SodiumRenal
Main ingredient: pasta
Pairs well with: garlic bread, caesar salad, caprese salad, bruschetta, grilled vegetables
Servings:4quantities adjust to match
Ingredients
- 16 Ounces Spaghetti of choice
- 1/2 Cup Olive Oil
- 12 Cloves Garlic (sliced very thin)
- 1/2 - 1 Teaspoon Crushed Red Pepper Flakes
- 1/2 Cup Reserved Pasta Water
- 1/3 - 1/2 Cup Parmigiano Reggiano (freshly grated)
- 1/2 Cup Fresh Parsley (finely chopped)
Method
- Bring a large pot of well-salted water to a rolling boil and cook the spaghetti until 1 to 2 minutes shy of the package time for al dente.
- Meanwhile, warm the olive oil in a large pan over medium-high heat, add the garlic slices and red pepper flakes, and cook for about 5 minutes, lowering the heat or lifting the pan if the garlic colours too fast.
- Reserve 1/2 cup of the pasta water, then drain the spaghetti.
- Tip the spaghetti into the garlic oil with tongs, pour in the reserved water, and toss until every strand is coated.
- Scatter over the Parmigiano Reggiano and parsley, toss once more, check the salt, and divide between warm bowls.
Prep: 10 min · Cook: 10 min · Total: 20 min
Nutrition (per serving, where published)
527 kcalCalories
21.8 gProtein
4 gCarbs
47.3 gFat
10.9 gSaturates
0.7 gFibre
0.1 gSugars
60 mgSodium
76 mgCholesterol
392 mgPotassium
17 mgCalcium
3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data