Spaghetti Aglio e Olio
No two recipes for aglio e olio are the same, but this one is pretty true to the classic. The key is roasting the garlic to perfection, a golden brown. If it’s too light, you don’t get the full flavour and if it’s too dark it gets bitter. My advise, do this slowly and you will succeed.
- 1 lb of spaghetti
- 1/3 cup of olive oil
- 6-8 cloves of garlic thinly sliced
- 1/4 tsp red pepper flakes, or to taste
- salt and pepper to taste
- 1/4 cup of fresh italian parsley chopped
- 1 cup of finely grated parmesan cheese
- Bring a large pot of salted water to a boil, cook spaghetti until al dente. Drain and transfer to a large pasta bowl.
- While pasta is cooking, combine olive oil and garlic in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat when the oil starts to bubble and continue to cook until garlic is light brown.
- Stir red pepper flakes, salt and pepper into the pasta.
- Pour in hot oil and garlic and sprinkle the italian parsley and half the parmesan, toss until well combined.
- Serve pasta topped with the remaining parmesan.
Nutrition Per Serving
- Calories 755
- Fat 35 g
- Sugar 3 g
- Carbohydrates 87 g
- Protein 23 g
- Fibre 4 g
This is not a recipe to do if you are on a diet. I am a firm believer that everything in moderation’s is ok. You can serve it as a sided and then it’s only a half guilty pleasure. I have the nutritional facts as 4 smallish servings. You can make it quite spicy, you can add toasted pine nuts. Just have fun and make it your own.