Spaghetti Aglio E Olio
HB-8374 · Hand-built original · Italian
Spaghetti tossed in olive oil warmed with minced garlic and red pepper flakes, loosened with its own cooking water and finished with parmesan.
ItalianDinner, Main Course30 minServes 6447 kcalEgg-freeLow-SodiumRenal
Main ingredient: spaghetti
Pairs well with: garlic bread, caprese salad, tiramisu, minestrone
Servings:6quantities adjust to match
Ingredients
- 16 ounces spaghetti
- ½ cup olive oil
- 8 cloves garlic, (minced, about 1 ½ tablespoons)
- ½ teaspoon red pepper flakes, (or to taste)
- Salt and pepper to taste
- Shredded parmesan cheese
Method
- Cook the spaghetti in well-salted boiling water following the packet directions until just al dente, then drain it, keeping back ½ cup of the cooking water.
- Warm the olive oil in a large skillet over medium-high heat, add the minced garlic and red pepper flakes and cook, stirring, for about a minute.
- Carefully whisk the reserved cooking water into the garlic oil until the two come together.
- Add the drained spaghetti to the skillet and toss it through the sauce for 3 to 5 minutes until the strands have absorbed some of the liquid.
- Take the pan off the heat, season the spaghetti aglio e olio with salt and pepper and top it with shredded parmesan cheese.
Prep: 20 min · Cook: 10 min · Total: 30 min
Nutrition (per serving, where published)
447 kcalCalories
10.2 gProtein
57.8 gCarbs
19.2 gFat
2.7 gSaturates
2.6 gFibre
2.1 gSugars
5 mgSodium
0 mgCholesterol
177 mgPotassium
17 mgCalcium
2.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data