Indulge in the simple elegance of this classic Spaghetti Aglio e Olio, where pasta is enrobed in a fragrant oil infused with golden garlic slices, red pepper flakes, and fresh parsley. Follow these steps to achieve the perfect balance of flavors, capturing the heart of Italian cooking in every bite.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients:
- Uncooked Spaghetti: 1 pound
- Olive Oil: ½ cup
- Garlic: 6 cloves, thinly sliced
- Red Pepper Flakes: ¼ teaspoon, or to taste
- Salt and Freshly Ground Black Pepper: to taste
- Fresh Italian Parsley: ¼ cup, chopped
- Parmigiano-Reggiano Cheese: 1 cup, finely grated
Directions of Spaghetti Aglio e Olio
- Prepare the Pasta:
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook, stirring occasionally, until al dente, about 10 to 12 minutes. Drain and transfer to a serving bowl.
- Infuse the Oil:
- While the pasta cooks, place olive oil and garlic in a cold skillet. Heat over medium to slowly toast the garlic, approximately 10 minutes. Lower the heat as the oil begins to bubble and continue cooking until the garlic is golden brown, about 5 more minutes. Remove from heat.
- Combine Ingredients:
- Add red pepper flakes, salt, and black pepper directly to the drained pasta. Pour the hot garlic oil over the pasta, then add chopped parsley and half of the Parmigiano-Reggiano cheese. Toss well to coat the spaghetti evenly.
- Serve:
- Dish out the spaghetti and top with the remaining cheese. Serve immediately to enjoy the full flavor of this traditional dish.
Recipe Tip of Spaghetti Aglio e Olio
- For an extra touch of richness, consider adding a tablespoon of butter when tossing the pasta with the cheese.
Nutritional Information (per serving):
- Calories: 755
- Fat: 35g (Saturated Fat: 8g)
- Cholesterol: 18mg
- Sodium: 355mg
- Carbohydrates: 87g (Fiber: 4g, Sugars: 3g)
- Protein: 23g
- Vitamin C: 7mg
- Calcium: 260mg
- Iron: 4mg
- Potassium: 321mg