Aglio Olio Spaghetti
Indulge in the simple, classic flavors of Italy with this Aglio Olio Spaghetti recipe, a true celebration of minimalism and bold, fresh ingredients. Featuring perfectly al dente spaghetti tossed in a fragrant blend of extra virgin olive oil and golden garlic, this dish is elevated with a hint of heat from red pepper flakes and a burst of freshness from finely chopped parsley. The addition of grated Parmesan cheese offers a touch of creaminess, while a splash of reserved pasta water ensures silky, well-coated noodles. With just 30 minutes from start to finish, this quick and easy recipe is ideal for busy weeknights yet elegant enough for entertaining. Serve with extra cheese and chili flakes for a customizable finish, making it a go-to for fans of authentic Italian pasta recipes.
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 80 ml Extra virgin olive oil
- 6 pieces Garlic cloves
- 1 teaspoon Red pepper flakes
- 10 grams Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to package instructions until al dente.
While the pasta is cooking, peel and thinly slice the garlic cloves. Chop the fresh parsley finely and grate the Parmesan cheese.
In a large non-stick skillet, heat the extra virgin olive oil over medium heat.
Add the sliced garlic to the skillet. Cook, stirring often, for about 2 minutes or until the garlic is golden and fragrant. Be careful not to burn the garlic.
Add the red pepper flakes to the skillet, and stir for an additional 30 seconds.
Reserve about 120 ml (1/2 cup) of pasta water and then drain the spaghetti.
Add the drained spaghetti directly to the skillet with the garlic and oil mixture. Toss the spaghetti with the garlic oil, adding pasta water a little at a time until the pasta is well-coated and the ingredients are well combined.
Taste and season with salt and black pepper as needed.
Remove the skillet from heat, then add the chopped parsley and half of the grated Parmesan cheese. Toss gently to combine.
Serve the Aglio Olio Spaghetti immediately, topped with the remaining Parmesan cheese. Offer additional red pepper flakes on the side for those who like extra heat.
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2694 mg | 117% | |
| Total Carbohydrate | 133.9 g | 49% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 4.1 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 396 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
