Description
Spaghetti with garlic and oil, also known as Aglio e Olio, is a quick and flavorful dish that embodies Italian simplicity. This recipe features perfectly cooked spaghetti tossed in a fragrant blend of golden garlic and rich extra virgin olive oil, finished with a sprinkle of fresh parsley and optional Pecorino Romano cheese. Ideal for late-night cravings or impressing guests, this dish can be prepared in under 20 minutes, delivering a satisfying taste experience that will leave you wanting more.
Ingredients
Scale
- 400 grams spaghetti
- 4–5 cloves fresh garlic, finely sliced
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 handful fresh parsley, chopped
- Kosher salt (to taste)
- Pecorino Romano cheese (optional, for serving)
Instructions
- 1. Cook the spaghetti: Bring a large pot of salted water to boil. Add spaghetti and cook until al dente according to package instructions. Stir occasionally.
- 2. Sauté the garlic: In a skillet over medium heat, heat olive oil. Add sliced garlic and sauté until golden brown (2–3 minutes), being careful not to burn it.
- 3. Add red pepper flakes: Quickly stir in red pepper flakes and let them infuse into the oil.
- 4. Combine pasta and sauce: Drain spaghetti (reserve some pasta water) and add it to the skillet. Toss gently until well combined; add reserved pasta water if needed.
- 5. Finish with herbs: Remove from heat, mix in chopped parsley, and top with grated Pecorino Romano cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 200g)
- Calories: 490
- Sugar: 0g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 5mg