Spaghetti Aglio e Olio
Pasta is tossed with olive oil, garlic, and parmesan cheese in this simple Spaghetti Aglio e Olio recipe. Ready in just 25 minutes!
Servings: 6 as a light meal
Ingredients
- 16 ounces dry spaghetti
- 1/2 cup extra-virgin olive oil
- 8 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- salt and freshly ground black pepper to taste
- 3 tablespoons finely chopped fresh parsley
- 1/2 cup freshly grated Parmigiano-Reggiano cheese plus more for serving
Instructions
- Set a large pot of lightly salted water to boil. Cook spaghetti according to package directions until al dente, stirring a few times. Drain and reserve 1 cup of the cooking liquid. Set aside.
- Place a large nonstick pan over medium-high heat. Add olive oil and minced garlic to the pan.
- When the garlic starts to sizzle in the oil, reduce heat to medium-low and stir in 1/4 teaspoon the red pepper flakes and season with salt pepper to taste. Sauté for 2 minutes, stirring constantly, until the garlic is just golden.
- Add hot, drained pasta to the pan and toss to coat in the seasoned oil. Add chopped parsley and grated Parmesan and mix to combine.
- If you'd like more of a sauce, add in some of the reserved pasta water and stir to combine.
- Serve hot with a bit more Parmesan and enjoy.
Video
Nutrition
Calories: 479kcal | Carbohydrates: 58g | Protein: 13g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 6mg | Sodium: 142mg | Potassium: 205mg | Fiber: 3g | Sugar: 2g | Vitamin A: 259IU | Vitamin C: 4mg | Calcium: 125mg | Iron: 1mg