Spaghetti Aglio e Olio
Spaghetti Aglio e Olio is a quick Italian pasta dish: about 20 minutes from start to finish, for 4 servings. It is built around spaghetti, garlic and olive oil. It is vegetarian and vegan. Each serving has about 420 calories and 12 g of protein.
- Total time
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
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Ingredients
For 4 servings
- 400 gspaghetti
- 8 clovesgarlic
- 80 mlolive oil
- 1 tspred pepper flakes
- 1 handfulfresh parsley
- 2 tspsalt
Instructions
- Bring a large pot of water to a boil. Add salt and cook spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, thinly slice the garlic cloves. Heat olive oil in a large skillet over medium-low heat.
- Add sliced garlic and red pepper flakes to the oil. Cook for 3-4 minutes, stirring frequently, until garlic is golden but not burnt.
- Add the drained spaghetti to the skillet along with a splash of pasta water. Toss vigorously for 2 minutes, adding more pasta water as needed to create a silky sauce.
- Garnish with chopped fresh parsley and serve immediately.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 12 g
- Fat
- 14 g
- Carbs
- 62 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Dish type: Pasta
- Diet: vegetarian, vegan
- In cookbook: Budget-Friendly Meals
