Nutrition info - Recipes
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EmailSpaghetti Aglio e Olio
Simple spaghetti with garlic and olive oil is a truly authentic Italian dish. If you prefer a milder flavor, you should remove the garlic from the oil once it becomes golden, or for a richer taste, you can leave it in longer. Do not allow it to become dark brown or black, as it will spoil the simple elegance of this delicious dish.
Ingredients
For 4 people
- 16 ounce(s) spaghetti
- 1/2 cup(s) extra virgin olive oil
- 3 medium garlic cloves
- 1 paprika
- 1 teaspoon(s) salt
- 1 dash(es) freshly ground black pepper
- 1 bunch Italian parsley, finely chopped
- 1 red pepper flakes
Directions
Bring a large pot of salted water to the boil. Cook the pasta al dente and drain, saving about 1/2 cup of the pasta water. While the pasta is cooking, gently warm the olive oil in a large sauté pan, add the garlic, the whole piece or minced, and heat just until the garlic turns golden. If you are using the red pepper flakes, add them here. Remove garlic or not according to your taste. Set oil aside until pasta is drained. Place oil back on medium low flame and toss pasta, in the sauté pan, with salt until well coated. If the pasta seems dry add dribbles of the pasta water. Sprinkle parsley before serving. Serve immediately with a good grind of black pepper. I also like to have a cruet of olive oil on the table so diners may add a drizzle if they wish.
Ready in 20 minutes
Nutrition facts
- Kcal: 683.08 kcal
- Fibers (g): 6.05g
- Sodium (mg): 649.58mg
- Carbs: 86.1g
- Fat: 29.42g
- Saturated fat (g): 3.8g
- Proteins: 16.63g