Spaghetti Aglio e Olio
A classic Italian pasta dish featuring spaghetti tossed in a simple yet flavorful sauce of sautéed garlic and chili-infused olive oil, finished with fresh parsley.
5 min
Prep
15 min
Cook
4
Serves
360
Calories
Macros · per serving
8g protein
60g carbs
11g fat
Ingredients
For 4 servings
- 400 g spaghetti
- 60 ml olive oil
- 6 clove garlic
- 1 tsp red chili flakes
- 20 g fresh parsley
- salt — to taste
- black pepper — to taste
Instructions
- 1
Bring a large pot of salted water to boil and cook the spaghetti according to package instructions until al dente.
- 2
While the pasta cooks, peel and thinly slice the garlic cloves.
- 3
In a large pan over medium-low heat, warm the olive oil and add the sliced garlic. Sauté until garlic is golden and fragrant, being careful not to burn it.
- 4
Add the red chili flakes to the pan and sauté for another 30 seconds.
- 5
Once the spaghetti is cooked, reserve 1/2 cup of pasta water and then drain the pasta.
- 6
Add the drained spaghetti to the pan with the garlic and chili oil, tossing to coat. If needed, add some reserved pasta water to help the sauce adhere to the pasta.
- 7
Season with salt and black pepper to taste.
- 8
Chop the fresh parsley and sprinkle it over the pasta before serving.
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