Spaghetti Aglio e Olio
Get ready to enjoy the simple and rustic delight of our Spaghetti Aglio e Olio. Imagine perfectly cooked spaghetti mixed with golden garlic, a sprinkle of red pepper flakes, and a drizzle of olive oil. This dish is as satisfying and straightforward as taking a leisurely walk through an Italian village.
Ingredients
For the Aglio e Olio Sauce:
- 1/4 cup extra-virgin olive oil
- 4-5 cloves garlic thinly sliced
- 1/2 teaspoon red pepper flakes adjust to taste
For the Pasta:
- 6 oz spaghetti
- Fresh parsley chopped, for garnish
- Grated Parmesan cheese for serving (optional)
Instructions
For the Pasta:
- Cook the spaghetti in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- In a skillet, heat extra-virgin olive oil over low heat. Add thinly sliced garlic and red pepper flakes. Sauté gently until the garlic turns golden and fragrant. Be careful not to burn the garlic.
For the Aglio e Olio Sauce:
- Add the cooked and drained spaghetti directly to the skillet with the sautéed garlic and oil. Toss to coat the pasta evenly in the flavourful oil.
- If needed, add a splash of reserved pasta water to create a silky sauce that clings to the pasta.
To Serve:
- Garnish the Spaghetti Aglio e Olio with chopped fresh parsley.
- For an optional touch, serve with grated Parmesan cheese for an extra layer of flavour.
Notes
Nutrition & Calories:
(Note: These values are rough estimates.) Per Serving (serves 2):Calories: 400
Fat: 15g
Carbs: 60g
Protein: 10g
Sugar: 2g