Spaghetti Aglio e Olio
HB-12495 · Hand-built original · American
Spaghetti tossed in olive oil with thinly sliced garlic, chili flakes and garlic and herb seasoning, finished with parsley, lemon juice and Parmesan.
AmericanMain courseEgg-free
Main ingredient: pasta
Pairs well with: garlic bread, caesar salad, caprese salad, bruschetta, grilled vegetables
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 lb spaghetti
- 1 tbsp chicken bouillon
- 1 bundle fresh parsley, chopped
- Several cloves of garlic, thinly sliced
- 1/4 cup olive oil
- 1 tbsp red chili flakes
- 2 tsp garlic and herb seasoning
- 1 lemon, juiced
- Freshly grated Parmesan, to taste
Method
- Bring a pot of water to a boil with the chicken bouillon stirred in and cook the spaghetti until al dente, reserving some of the pasta water before draining.
- Meanwhile chop the parsley and thinly slice the garlic.
- Heat the olive oil in a large skillet over medium heat, add the garlic, chili flakes and garlic and herb seasoning, and cook until the garlic is lightly golden without burning.
- Add the drained spaghetti straight to the skillet with a splash of the reserved pasta water and toss until every strand is coated in the garlic oil.
- Take the pan off the heat, mix in a handful of the chopped parsley, the lemon juice and a generous sprinkle of Parmesan, and serve immediately in warm bowls.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).