Spaghetti Aglio e Olio
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 493.4
- Total Fat: 31.9 g
- Cholesterol: 0.0 mg
- Sodium: 4.5 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 1.4 g
- Protein: 10.5 g
View full nutritional breakdown of Spaghetti Aglio e Olio calories by ingredient
Introduction
This is a delicious and fresh tasting pasta dish that is quick and easy to prepare, using fresh and amazing ingredients will make this a wonderful dish. This is a delicious and fresh tasting pasta dish that is quick and easy to prepare, using fresh and amazing ingredients will make this a wonderful dish.Number of Servings: 2
Ingredients
-
- 2 Servings of QUALITY Dry Spaghetti (look for pale color and dry/rough surface texture. Holds more sauce and flavor).
- Large Pot / Filled with Cold/Well Salted Water!
- Dried Chili Flakes (I use Aleppo and Majaresh for their fruity flavor)
- Fresh parmesan cheese, petals or grated fine.
- ~ 4 tbsp of Extra Virgin Olive Oil - Cold Pressed!
- 2 Peeled Cloves of Garlic, Sliced into thin slivers.
Tips
If you love basil like I do, add fresh basil at the saute stage! Soooo good!
Directions
This pasta requires some prep work, to ensure that you are ready to deliver an amazing dish. The first thing I must say is use a quality pasta. If you have access to an Italian super market, go there, and find a pasta that is rough in surface texture. This will hold more sauce and flavor!
Anyways, bring your large pot of cold water to a boil. Always start with cold water - as hot water tends to be stale from sitting in the hot water tank. Salt this water liberally until you can taste a slight saltyness.
While the pot is being brought to a boil, thinly slice your garlic, pour half of the oil into a large non stick skillet (heat off), and put add the garlic. Sprinkle the chili flakes over top of the garlic.
When the water starts to boil at an aggressive rolling boil, add your pasta and stir to keep from sticking together. Keep the heat high and bring back to a boil.
While the pasta is cooking, turn on the skillet's heat to medium/medium high. Spread the garlic out a little, ensuring it is coated in the oil. When the garlic starts to soften and sizzle lightly, turn off and remove from heat - you are looking to infuse flavor, not brown the garlic!
As soon as the pasta is done (chewy without a crunch), take about 1/2 cup of the cooking liquid and set aside. You will then strain (do not rinse!) the pasta. Add the al dente pasta to the skillet, and return it to the heat. Set the heat to medium. Toss to combine the garlic, oil, and pasta. Add the cooking liquid you set aside and a small amount of grated cheese. Toss/saute until almost dry. If the heat is to high, you may hear a sizzle. Turn it down and keep from taking on color. As soon as water is gone, drizzle remaining olive oil into skillet and toss to combine.
Plate pasta on warm plates, and grate a dusting of fresh parmesan over top.
Enjoy!
Serving Size: Makes enough for two people, can be adjusted easily.
Number of Servings: 2
Recipe submitted by SparkPeople user FATGAYVEG.
Anyways, bring your large pot of cold water to a boil. Always start with cold water - as hot water tends to be stale from sitting in the hot water tank. Salt this water liberally until you can taste a slight saltyness.
While the pot is being brought to a boil, thinly slice your garlic, pour half of the oil into a large non stick skillet (heat off), and put add the garlic. Sprinkle the chili flakes over top of the garlic.
When the water starts to boil at an aggressive rolling boil, add your pasta and stir to keep from sticking together. Keep the heat high and bring back to a boil.
While the pasta is cooking, turn on the skillet's heat to medium/medium high. Spread the garlic out a little, ensuring it is coated in the oil. When the garlic starts to soften and sizzle lightly, turn off and remove from heat - you are looking to infuse flavor, not brown the garlic!
As soon as the pasta is done (chewy without a crunch), take about 1/2 cup of the cooking liquid and set aside. You will then strain (do not rinse!) the pasta. Add the al dente pasta to the skillet, and return it to the heat. Set the heat to medium. Toss to combine the garlic, oil, and pasta. Add the cooking liquid you set aside and a small amount of grated cheese. Toss/saute until almost dry. If the heat is to high, you may hear a sizzle. Turn it down and keep from taking on color. As soon as water is gone, drizzle remaining olive oil into skillet and toss to combine.
Plate pasta on warm plates, and grate a dusting of fresh parmesan over top.
Enjoy!
Serving Size: Makes enough for two people, can be adjusted easily.
Number of Servings: 2
Recipe submitted by SparkPeople user FATGAYVEG.