Spaghetti Aglio E Olio Recipe
Ingredients
- Kosher salt
- 1# dried spaghetti
- 1/3 cup good olive oil
- 8 large garlic cloves, peeled and cut into thin slivers
- 1/2 tsp. crushed red pepper flakes (more if you like it spicier)
- 1/2 cup minced fresh parsley
- 1 cup freshly grated Parmesan cheese, plus extra for serving
Directions
- Bring a large pot of water to a boil. Add 2 Tbsp of Kosher Salt. (Use half the amount if you use regular salt) and the pasta and cook according to package directions. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
- Meanwhile ,heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12" sauté pan or a large shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-- don't burn it!
- Add the red pepper flakes and cook 30 minutes more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat and simmer for about 5 minutes, until the liquid is reduced by about 1/3rd.
- Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow pasta to rest for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan cheese on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 4 servings | |
| Calories 304 | |
| Calories from Fat 224 | 74% |
| Total Fat 25.34g | 32% |
| Saturated Fat 6.85g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 388mg | 16% |
| Potassium 108mg | 3% |
| Total Carbs 8.5g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.54g | 0% |
| Protein 11.09g | 18% |
