Spaghetti Aglio e Olio Recipe

Recipesfull introduces to you: Pasta and Noodle Recipes. (Spaghetti Aglio e Olio Recipe). No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.

Brief

Prep 10 mins

Cook: 22 mins

Total: 32 mins

Servings: 4

Yield: 4 servings

Spaghetti Aglio e Olio Recipe

Ingredients

1 pound uncooked spaghetti

6 cloves garlic

thinly sliced

½ cup olive oil

¼ teaspoon red pepper flakes

or to taste

salt and freshly ground black pepper to taste

¼ cup chopped fresh Italian parsley

1 cup finely grated Parmigiano-Reggiano cheese

Asian-Inspired Vegetable Noodle Bowl

Dinner

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water stirring occasionally until cooked through but firm to the bite about 12 minutes. Drain and transfer to a pasta bowl.

Step 2

Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown about another 5 minutes. Remove from heat.

Step 3

Stir red pepper flakes black pepper and salt into the pasta. Pour in olive oil and garlic and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.

Step 4

Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Nutritional Information

Spaghetti Aglio e Olio Recipe

Servings Per Recipe:4

Calories: 754.6

% Daily Value *

Protein: 22.9g 46%

Carbohydrates: 87.4g 28%

Dietary Fiber: 3.9g 16%

Sugars: 3.3g

Fat: 34.5g 53%

Saturated Fat: 7.5g 38%

Cholesterol: 17.6mg 6%

Vitamin A Iu: 482.7IU 10%

Niacin Equivalents: 13.3mg 103%

Vitamin B6: 0.2mg 15%

Vitamin C: 6.5mg 11%

Folate: 277mcg 69%

Calcium: 259.5mg 26%

Iron: 4.4mg 24%

Magnesium: 71mg 25%

Potassium: 321mg 9%

Sodium: 354.8mg 14%

Thiamin: 1.2mg 119%

Calories From Fat: 310.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.