Spaghetti aglio e olio
Spaghetti aglio e olio is a shining testament to the idea that sometimes, less truly is more. It uses just a handful of easy-to-source ingredients and takes 15 minutes to make while packing a lot of flavor!
Servings: 4 people
Calories: 611kcal
Ingredients
- 14 oz Spaghetti
- 3 cloves Garlic peeled and sliced
- ½ cup Extra virgin olive oil
- 1 handful Fresh parsley chopped
- Salt to taste (and for the pasta water)
Instructions
- Bring a large pot of water to a boil. Once boiling, season with salt and bring it to a boil. Add the pasta and cook until al dente. Before draining the pasta, reserve half a cup of the pasta water, then drain the pasta.
- While the pasta is cooking, heat up extra virgin olive oil in a large sauté pan over medium heat. Add the garlic, allowing it to soften for about 2-3 minutes.
- Once the garlic is softened, turn off the heat. Mix in drained pasta and parsley to the sauté pan. If desired, also mix in half of the reserved pasta water.
- Season to taste with salt and serve immediately.
Notes
- If the garlic starts to brown, the heat is too high. Remove the pan from the heat until the garlic stops frying, then add the pan back onto a lower heat until the garlic is softened.
- The starches in the pasta water will incorporate with the oil, making an oil-based sauce. If the sauce is too thin you can reduce it while mixing over medium heat.
- While spaghetti is traditional, linguine and vermicelli are also popular choices in Italy. If you're avoiding gluten, use gluten-free pasta.
Nutrition
Calories: 611kcal | Carbohydrates: 75g | Protein: 13g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 7mg | Potassium: 236mg | Fiber: 3g | Sugar: 3g | Vitamin A: 84IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg