Main Course

Pasta Aglio e Olio

Name: Pasta Aglio e Olio
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: italian
Ingredients: 200 g spaghetti; 4 clove garlic thinly sliced; 60 ml olive oil; 0.5 tsp red pepper flakes; 2 tbsp fresh parsley chopped; 1 tsp salt; 0.25 tsp black pepper freshly ground

This classic Italian pasta dish is incredibly simple yet full of flavor. Thin spaghetti is tossed with garlic-infused olive oil and a hint of red pepper flakes, creating a satisfying and quick meal.

An original recipe by Forkin

Total time: 25 min
Serves: 2
Difficulty: Easy
Per serving: 613 kcal

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

200 gspaghetti
4 clovegarlic, thinly sliced
60 mlolive oil
0.5 tspred pepper flakes
1 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped

Equipment

large skillet · colander · large pot

The method

Step by step

1
Bring a large pot of generously salted water to a rolling boil.
About 5 min
Cook’s note: Use plenty of water for the pasta to prevent sticking.
2
Add the spaghetti to the boiling water and cook according to package directions until al dente.
About 8 min
Cook’s note: Reserve about 1 cup of the pasta cooking water before draining.
3
While the pasta cooks, heat the olive oil in a large skillet or pan over medium-low heat.
About 1 min
Cook’s note: Keep the heat low to gently infuse the oil with garlic flavor without burning it.
4
Add the sliced garlic and red pepper flakes to the pan and sauté gently for 3-5 minutes, until the garlic is fragrant and lightly golden.
About 4 min
Cook’s note: Do not let the garlic brown too much, as it will become bitter.
5
Drain the cooked spaghetti, reserving some pasta water, then add it directly to the skillet with the garlic oil.
About 1 min
6
Toss the pasta well to coat it evenly with the garlic olive oil.
About 1 min
7
Add a few tablespoons of the reserved pasta water to the skillet and continue tossing, creating a light sauce that emulsifies with the oil.
About 1 min
Cook’s note: Add more pasta water, a tablespoon at a time, if the pasta seems too dry.
8
Season with salt and black pepper to taste.
9
Stir in the fresh parsley just before serving.
10
Serve immediately and enjoy.

Per serving

Nutrition

54%Score

Calories: 612.9kcal
Protein: 13g
Carbs: 76g
Fat: 29.3g
Fibre: 3.8g
Sugar: 3.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pasta aglio e olio in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan with a splash of water or olive oil to loosen the pasta.