Spaghetti Aglio E Olio

Name: Spaghetti Aglio E Olio
Prep time: 10 min
Cook time: 22 min
Yield: 4
Ingredients: 1 pound uncooked spaghetti; 6 cloves garlic, thinly sliced; 1/2 cup olive oil; 1/4 teaspoon red pepper flakes, or to taste; salt and freshly ground black pepper to taste; 1/4 cup chopped fresh Italian parsley; 1 cup finely grated Parmigiano-Reggiano cheese

⏱️ Ready in 32 min 🥄 Prep 10 min 🔥 Cook 22 min 👥 4 servings 👁️ 4 views

No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.

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🔗 Recipe adapted from AllRecipes

#Pasta #Under 1 Hour #Dinner

📊 At a Glance

Prep 10 min

Cook 22 min

Serves 4

Difficulty Medium

🛒 Ingredients

1 pound uncooked spaghetti

6 cloves garlic, thinly sliced

1/2 cup olive oil

1/4 teaspoon red pepper flakes, or to taste

salt and freshly ground black pepper to taste

1/4 cup chopped fresh Italian parsley

1 cup finely grated Parmigiano-Reggiano cheese

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 755

% Daily Value*

Total Fat 34.5g 44%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 355mg 15%

Total Carbohydrate 87.4g 32%

Dietary Fiber 3.9g 14%

Total Sugars 3.3g

Protein 22.9g 46%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) 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.

👨‍🍳 Instructions

Bring a large pot of lightly salted water to a boil.

Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes.

Drain and transfer to a pasta bowl.

Combine garlic and olive oil in a cold skillet.

Cook over medium heat to slowly toast garlic, about 10 minutes.

Reduce heat to medium-low when olive oil begins to bubble.

Cook and stir until garlic is golden brown, about another 5 minutes.

Stir red pepper flakes, black pepper, and salt into the pasta.

Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.

Serve pasta topped with the remaining Parmigiano-Reggiano cheese.