Spaghetti Aglio e Olio
A classic Spaghetti Aglio e Olio recipe featuring toasted garlic and olive oil.
Equipment
- Large pot
- Skillet
- Pasta bowl
Ingredients
Pasta and Sauce
- 1 pound uncooked spaghetti
- 0.5 cup olive oil
- 6 cloves garlic, thinly sliced
- 0.25 teaspoon red pepper flakes or to taste
- salt and freshly ground black pepper to taste
- 0.25 cup chopped fresh Italian parsley
- 1 cup finely grated Parmigiano-Reggiano cheese
Instructions
Cooking Instructions
- Gather all ingredients.
- 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 10 to 12 minutes. Drain and transfer to a pasta bowl.
- While the pasta is cooking, combine olive oil and garlic 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. Remove from heat.
- Stir red pepper flakes, salt, and black pepper into pasta.
- Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
- Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
Notes
For extra richness, add 1 tablespoon of butter when tossing pasta with cheese.
Nutrition
Serving: 1servingCalories: 755kcalCarbohydrates: 87gProtein: 23gFat: 35gSaturated Fat: 8gCholesterol: 18mgSodium: 355mgPotassium: 321mgFiber: 4gSugar: 3gVitamin C: 7mgCalcium: 260mgIron: 4mg
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