Spaghetti Aglio e Olio
Spaghetti Aglio e Olio is a simple yet bold Italian pasta dish made with just garlic, olive oil, red pepper flakes, and parsley. With minimal ingredients and preparation time, it’s the perfect dish for a quick weeknight meal!
Ingredients
- 12 oz spaghetti
- ¼ cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes Adjust to taste
- ¼ cup fresh parsley, chopped
- ½ tsp salt For seasoning
- ½ cup reserved pasta water For sauce consistency
- optional Grated Parmesan or Pecorino Romano Optional for serving
- optional Lemon zest For brightness
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti for 1 minute less than al dente. Reserve ½ cup of pasta water before draining.
- In a large skillet, heat the olive oil over medium-low heat. Add the sliced garlic and cook for about 2-3 minutes until golden and fragrant. Be careful not to burn the garlic.
- Stir in the red pepper flakes and toast them for 30 seconds to release their flavor.
- Add the drained pasta to the skillet and toss it in the garlic-infused oil. Pour in ¼ cup of the reserved pasta water and stir until the sauce coats the pasta. Add more pasta water if necessary.
- Season the pasta with salt and black pepper to taste. Remove from heat and stir in the chopped parsley.
- Serve immediately, garnished with grated cheese and lemon zest if desired.
Nutrition
Serving: 1peopleCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gSodium: 180mgFiber: 2gSugar: 32g
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