Spaghetti Aglio e Olio
A classic Italian pasta dish featuring garlic, olive oil, and chili flakes. This simple yet flavorful recipe comes together quickly for a satisfying meal. It's naturally vegan and highlights fresh ingredients.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 630 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 200 gspaghetti
- 4 clovegarlic, thinly sliced
- 60 mlextra virgin olive oil
- 0.5 tspred pepper flakes
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
garnish
- 15 gfresh parsley, chopped
Equipment
tongs · large skillet · colander · large pot
The method
Step by step
- 1
Bring a large pot of salted water to a rolling boil.
About 5 min
- 2
Add the spaghetti to the boiling water and cook according to package directions until al dente.
About 10 min
Cook’s note: Reserve about 1 cup of the pasta cooking water before draining.
- 3
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium-low heat.
About 1 min
- 4
Add the sliced garlic and red pepper flakes to the skillet.
- 5
Sauté gently for 3-4 minutes, or until the garlic is golden and fragrant, being careful not to burn it.
About 4 min
Cook’s note: Lower the heat if the garlic starts to brown too quickly.
- 6
Drain the cooked spaghetti, then immediately transfer it to the skillet with the garlic and oil.
About 1 min
- 7
Add about half a cup of the reserved pasta water to the skillet and toss everything together vigorously.
About 1 min
Cook’s note: The pasta water helps create a silky sauce that coats the spaghetti.
- 8
Continue tossing and adding more pasta water as needed until a light sauce forms and the pasta is well coated.
About 1 min
- 9
Season with salt and black pepper to taste.
- 10
Stir in the fresh parsley just before serving.
Per serving
Nutrition
- Calories
- 630.4kcal
- Protein
- 12.8g
- Carbs
- 75.3g
- Fat
- 31.6g
- Fibre
- 3.5g
- Sugar
- 3.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover spaghetti aglio e olio in an airtight container in the refrigerator.
Reheat gently in a skillet with a splash of water or vegetable broth to loosen the sauce, or microwave until warm.
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