Spaghetti Aglio e Olio

If there is one thing that Italians excel at it is making something delicious out of almost nothing. This spaghetti aglio e olio is super simple and has only a few ingredients. Yet, it is one of my favorite pasta dishes! Quick too!

Course Main

Cuisine Italian

Keyword garlic, olive oil, pasta

Diet vegetarian

Prep Time 12

Cook Time 12

Total Time 24

Servings people

Calories 581

Author Simone

Ingredients

300 gr spaghetti uncooked
6 cloves garlic thinly sliced
120 ml extra virgin olive oil
1 red chili pepper or use red chili flakes if you have
few sprigs of fresh parsley chopped finely
freshly ground black pepper
salt
50 g parmesan cheese grated, to taste

Metric - Us customary

Instructions

Bring a large pot of water to the boil with salt. Cook the spaghetti and stir every once in a while to make sure the strands are loose. Depending on your pasta type it will need to cook roughly between 10-12 minutes. Make sure the pasta is al dente. If you drain the pasta make sure to save some of the cooking water.
300 gr spaghetti, salt
Slowly roast the garlic on medium heat in the olive oil. This will take about ten minutes if you do it properly. Put the garlic and oil in a cold pan together and reduce the heat when the olive oil begins to bubble a little bit. Cook and stir until the garlic is golden. Remove from heat.
6 cloves garlic, 120 ml extra virgin olive oil
If using chili flakes stir this through the pasta directly. When using fresh chili pepper, make sure it is cut very thinly and stir through the pasta. Pour the olive oil and the garlic on the pasta, add about a few tablespoons of the cooking water, sprinkle the parsley and half of the grated cheese on it as well and stir to combine.
1 red chili pepper, few sprigs of fresh parsley, freshly ground black pepper, 50 g parmesan cheese
Serve the pasta with the rest of the parmesan.

Notes

Storage: This pasta is really best when served fresh. But if you have leftovers keep in an airtight container in the fridge. When reheating you might need a bit of liquid to loosen the spaghetti. I don't recommend freezing the dish.

Nutrition