Spaghetti Aglio e Olio
Discover the simple elegance of Spaghetti Aglio e Olio, a classic Italian pasta recipe that combines bold flavors with effortless preparation. Perfect for busy weeknights or casual entertaining, this dish highlights the richness of extra virgin olive oil, the savory warmth of golden garlic, and the subtle heat of red pepper flakes, all delicately coating perfectly al dente spaghetti. Finished with a sprinkling of fresh parsley and a dusting of grated Parmesan, this recipe is a celebration of minimalist cooking at its finest. With just 15 minutes of cook time and a handful of pantry staples, Spaghetti Aglio e Olio is your go-to solution for a delicious, comforting meal. Whether you’re craving authentic Italian flavor or a quick dinner idea, this recipe delivers in every bite.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 60 ml extra virgin olive oil
- 6 large garlic cloves
- 1 tsp red pepper flakes
- 1 tsp salt
- 2 tbsp fresh parsley
- 50 grams parmesan cheese, grated
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
While the pasta is cooking, peel and thinly slice the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook gently, stirring often, until the garlic becomes golden and fragrant, about 2-3 minutes. Be careful not to let the garlic burn.
Add the red pepper flakes to the garlic and oil, and stir for about 30 seconds to release their flavor.
Reserve 1 cup of pasta cooking water, then drain the spaghetti.
Add the drained spaghetti to the skillet with the garlic and oil. Toss well to coat the pasta in the oil.
If the pasta seems dry, add a little of the reserved pasta cooking water, a small amount at a time, until you reach the desired consistency.
Season the pasta with salt and toss again.
Finely chop the fresh parsley and add to the pasta along with half of the grated Parmesan cheese. Toss to combine.
Serve the spaghetti aglio e olio immediately, topped with the remaining Parmesan cheese and additional parsley if desired.
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3147 mg | 137% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 4.4 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 702 mg | 54% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 639 mg | 14% | |
*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.
