Spaghetti all’Aglio e Olio
Spaghetti all’aglio e olio--spaghetti with garlic, olive oil, pepper flakes, and cheese--is a simple authentic Italian classic that makes an ideal weeknight supper.
Ingredients
- 1 pound spaghetti
- About 1/2 cup extra-virgin olive oil, or more to taste
- 6 to 8 garlic cloves, thinly sliced or finely chopped
- 1/2 to 1 1/2 teaspoons red pepper flakes
- Salt and freshly ground black pepper, to taste, plus more for the pasta water
- Finely shaved or grated Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook until slightly tender and still firm to the bite, 8 to 10 minutes.
- Drain the spaghetti and reserve about 1/4 cup cooking water.
- Return the pot to medium heat and pour in the oil. Add the garlic and red pepper flakes, reduce the heat, and immediately add the drained spaghetti and the reserved cooking water. Toss and stir so that the oil and water emulsify. Season with salt and pepper and sprinkle with the Parmesan.
- Serve the spaghetti all’aglio e olio immediately.
Nutrition
Serving: 1portion | Calories: 668kcal | Carbohydrates: 86g | Protein: 15g | Fat: 29g | Saturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 16mg | Fiber: 4g | Sugar: 3g