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; 4 clove garlic thinly sliced; 60 ml extra virgin olive oil; 0.5 tsp red pepper flakes; 15 g fresh parsley chopped; 1 pinch salt; 1 pinch black pepper freshly ground

A classic Italian pasta dish featuring garlic, olive oil, and chili flakes. This simple yet flavorful recipe comes together quickly for a satisfying meal. It's naturally vegan and highlights fresh ingredients.

An original recipe by Forkin

Total time: 25 min
Serves: 2
Difficulty: Easy
Per serving: 630 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 mlextra virgin olive oil
0.5 tspred pepper flakes
1 pinchsalt
1 pinchblack pepper, freshly ground

garnish

15 gfresh parsley, chopped

Equipment

tongs · large skillet · colander · large pot

The method

Step by step

1
Bring a large pot of salted water to a rolling boil.
About 5 min
2
Add the spaghetti to the boiling water and cook according to package directions until al dente.
About 10 min
Cook’s note: Reserve about 1 cup of the pasta cooking water before draining.
3
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-low heat.
About 1 min
4
Add the sliced garlic and red pepper flakes to the skillet.
5
Sauté gently for 3-4 minutes, or until the garlic is golden and fragrant, being careful not to burn it.
About 4 min
Cook’s note: Lower the heat if the garlic starts to brown too quickly.
6
Drain the cooked spaghetti, then immediately transfer it to the skillet with the garlic and oil.
About 1 min
7
Add about half a cup of the reserved pasta water to the skillet and toss everything together vigorously.
About 1 min
Cook’s note: The pasta water helps create a silky sauce that coats the spaghetti.
8
Continue tossing and adding more pasta water as needed until a light sauce forms and the pasta is well coated.
About 1 min
9
Season with salt and black pepper to taste.
10
Stir in the fresh parsley just before serving.

Per serving

Nutrition

65%Score

Calories: 630.4kcal
Protein: 12.8g
Carbs: 75.3g
Fat: 31.6g
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 leftover spaghetti aglio e olio in an airtight container in the refrigerator.

Reheating

Reheat gently in a skillet with a splash of water or vegetable broth to loosen the sauce, or microwave until warm.