DinnerMain Course

Spaghetti Aglio e Olio

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

This classic Italian pasta dish is incredibly simple yet full of flavor, featuring garlic, olive oil, and a hint of chili. It comes together quickly, making it perfect for a weeknight meal. The key is to infuse the oil with the garlic without burning it.

An original recipe by Forkin

Total time: 25 min
Serves: 2
Difficulty: Easy
Per serving: 609 kcal

VeganVegetarian

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

Mise en place

Ingredients

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

garnish

15 gfresh parsley, finely chopped

Equipment

tongs · large skillet · large pot · colander

The method

Step by step

1
Bring a large pot of generously salted water to a rolling boil.
About 5 min
Cook’s note: The pasta water should be as salty as the sea to properly season the spaghetti.
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 starchy pasta water before draining the spaghetti.
3
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
About 1 min
4
Add the sliced garlic to the skillet and cook gently for 3-5 minutes, until fragrant and lightly golden. Be careful not to burn the garlic.
About 4 min
Cook’s note: Burnt garlic will taste bitter, so keep the heat low and watch it closely.
5
Stir in the red pepper flakes and cook for another 30 seconds.
Cook’s note: Adjust the amount of red pepper flakes to your preferred spice level.
6
Drain the cooked spaghetti, reserving some pasta water, and add it directly to the skillet with the garlic and oil mixture.
About 1 min
7
Toss the spaghetti with the sauce, adding a splash of the reserved pasta water as needed to create a light, emulsified sauce that coats the pasta.
About 1 min
Cook’s note: The starchy pasta water helps the sauce cling to the spaghetti.
8
Season with salt and freshly ground black pepper to taste.
Cook’s note: Taste and adjust seasoning as needed before serving.
9
Garnish with fresh parsley before serving immediately.

Per serving

Nutrition

50%Score

Calories: 609.2kcal
Protein: 12.8g
Carbs: 75.3g
Fat: 29.2g
Fibre: 3.5g
Sugar: 3.1g

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

Keep it good

Storage

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

Reheating

Gently reheat in a skillet over low heat, adding a splash of water or olive oil if it seems dry.