Pasta Aglio e Olio

Name: Pasta Aglio e Olio
Total time: 15 min
Yield: 2 servings
Ingredients: 250 grams spaghetti; 6 cloves garlic; 1/2 cup olive oil; 1 teaspoon red pepper flakes; 1/4 cup chopped fresh parsley; to taste salt; as needed water

Savor this rustic and flavorful Neapolitan dish featuring garlic, olive oil, and a touch of chili, perfect for a quick meal.

Italian⏱ 15 min⚠ Contains 2 allergen(s)

✨ High in calories✨ High in fat

Ingredients

Spaghetti250 grams
Garlic6 cloves
Olive oil1/2 cup
Red pepper flakes1 teaspoon
Fresh parsley1/4 cup chopped
Saltto taste
Wateras needed

Nutrition (per serving, makes 2)

Calories980 kcal

Protein17 g

Carbs97 g

Fat57 g

Fiber4.5 g

Sugar4 g

Sodium409 mg

Vitamin C14 mg

Iron2.3 mg

Calcium48 mg

Potassium350 mg

Estimated values.

Steps

1Cook the spaghetti in a large pot of salted boiling water until al dente, reserving about a cup of pasta water before draining.
2While the pasta cooks, thinly slice the garlic cloves.
3Heat the olive oil in a large skillet over medium-low heat, add the sliced garlic and red pepper flakes, and cook gently until the garlic is fragrant and golden, being careful not to burn it.
4Transfer the drained spaghetti directly into the skillet with the garlic oil.
5Add a few splashes of the reserved pasta water and chopped fresh parsley, tossing vigorously to combine and emulsify the sauce.
6Season with salt to taste and serve hot.