Fettuccine Al Aglio
Indulge in the simple yet irresistible flavors of Fettuccine Al Aglio, a classic Italian dish that celebrates the beauty of minimal ingredients and bold tastes. This quick and easy recipe features tender fettuccine pasta lightly coated in a fragrant garlic and olive oil sauce, elevated with a touch of spicy red chili flakes and the freshness of parsley. Ready in just 25 minutes, this dish is perfect for busy weeknights or an effortlessly elegant dinner. Finished with a sprinkle of freshly grated Parmesan cheese, each bite boasts a perfect balance of savory, aromatic, and herbaceous notes. Serve it warm and savor the comforting charm of Italian cuisine, made with love in your own kitchen. Keywords: fettuccine pasta, garlic olive oil sauce, Italian dinner recipe, quick pasta dish, easy weeknight meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Fettuccine pasta
- 60 ml Extra virgin olive oil
- 6 whole Garlic cloves
- 1 teaspoon Red chili flakes
- 15 grams Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Parmesan cheese
- 4 liters Water
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 teaspoon of salt to the water.
Cook the fettuccine pasta in the boiling water according to the package instructions (approximately 8–10 minutes) until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, peel and thinly slice the garlic cloves. Finely chop the fresh parsley.
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté for 2–3 minutes until it becomes fragrant and lightly golden. Be careful not to burn the garlic.
Add the red chili flakes to the skillet and stir for 30 seconds to release their flavor.
Turn the heat to low. Add the drained fettuccine to the skillet and toss to coat in the garlic oil mixture. If the pasta seems dry, add a splash of the reserved pasta water, one tablespoon at a time, until your desired consistency is achieved.
Remove the skillet from the heat. Stir in the chopped parsley and season the pasta with black pepper. Adjust salt to taste if needed.
Serve the fettuccine warm, garnished with freshly grated Parmesan cheese. Enjoy immediately!
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2816 mg | 122% | |
| Total Carbohydrate | 302.8 g | 110% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 14.5 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 747 mg | 57% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 222 mg | 5% | |
*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.
