Spaghetti Aglio e Olio

Spaghetti Aglio e Olio could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 6. For 64 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This side dish has 445 calories, 10g of protein, and 19g of fat per serving. A mixture of spaghetti, parsley, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 15 minutes. Many people made this recipe, and 3072 would say it hit the spot. It is brought to you by Foodnetwork. With a spoonacular score of 99%, this dish is excellent. Users who liked this recipe also liked Spaghetti Aglio, Olio E Peperoncino (Spaghetti With Garlic, Olive Oil & Chili Peppers), Spaghetti aglio e olio, and Spaghetti Aglio e Olio.

Servings: 6

Preparation duration: 15 minutes

 

Ingredients:

4 cloves garlic, thinly sliced

Kosher salt

1/2 cup extra-virgin olive oil, plus more for finishing

1/2 cup rough-chopped fresh parsley

1 teaspoon crushed red pepper flakes

1 pound dried spaghetti

Equipment:

pot

frying pan

ladle

Cooking instruction summary:

Watch how to make this recipe. Bring a large pot of salted water to a boil, add the pasta and cook, stirring after 1 minute, until about three-quarters of the way done. Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the red pepper flakes and garlic and cook until just beginning to turn golden brown, then add the parsley. Add a ladle of the pasta water to stop the cooking process and allow the flavors to combine. When the pasta is three-quarters of the way cooked, remove it from the water and add it to the saute pan. Add more pasta water as necessary to finish cooking the pasta, letting the liquid reduce as the pasta finishes to form a sauce. Season with salt if desired and transfer to a large serving dish. Drizzle with more olive oil and serve.

 

Step by step:


1. Watch how to make this recipe.

2. Bring a large pot of salted water to a boil, add the pasta and cook, stirring after 1 minute, until about three-quarters of the way done.

3. Meanwhile, heat the olive oil in a large saute pan over medium heat.

4. Add the red pepper flakes and garlic and cook until just beginning to turn golden brown, then add the parsley.

5. Add a ladle of the pasta water to stop the cooking process and allow the flavors to combine.

6. When the pasta is three-quarters of the way cooked, remove it from the water and add it to the saute pan.

7. Add more pasta water as necessary to finish cooking the pasta, letting the liquid reduce as the pasta finishes to form a sauce.

8. Season with salt if desired and transfer to a large serving dish.

9. Drizzle with more olive oil and serve.


Nutrition Information:

Quickview
445k Calories
10g Protein
19g Total Fat
57g Carbs
35% Health Score
Limit These
Calories
445k
22%

Fat
19g
30%

  Saturated Fat
2g
17%

Carbohydrates
57g
19%

  Sugar
2g
2%

Cholesterol
0.0mg
0%

Sodium
207mg
9%

Get Enough Of These
Protein
10g
20%

Vitamin K
93µg
89%

Selenium
48µg
69%

Manganese
0.74mg
37%

Vitamin E
2mg
19%

Phosphorus
149mg
15%

Copper
0.24mg
12%

Fiber
2g
11%

Magnesium
43mg
11%

Vitamin A
520IU
10%

Vitamin C
7mg
9%

Iron
1mg
8%

Zinc
1mg
8%

Vitamin B6
0.14mg
7%

Vitamin B3
1mg
7%

Potassium
211mg
6%

Folate
21µg
5%

Vitamin B1
0.08mg
5%

Vitamin B5
0.36mg
4%

Vitamin B2
0.06mg
3%

Calcium
27mg
3%

covered percent of daily need
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Related Videos:

Shrimp and Spaghetti Aglio e Olio with Geoffrey Zakarian | Food Network

 

Spaghetti Aglio E Olio Recipe | Pasta with Garlic and Olive Oil | Pasta Recipe | Varun Inamdar

 

Garlic Spaghetti - Spaghetti Aglio e Olio Recipe - Pasta with Garlic and Olive Oil

 

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Food Trivia

How you serve food and drink matters in the perception of taste. Hot chocolate tastes better in orange cups, scientists found.

Food Joke

The helpful waiter Rachel had not seen her Israeli relatives for years, so she was very excited when her Aunt Leah and Uncle Yitzhak came to visit her in London. To celebrate their visit, Rachel took them to an old-fashioned Kosher restaurant in Hendon. "I`ll have the kreplach," Rachel told the waiter. "The kreplach is from last night," explained the waiter. "Better you should order something made fresh today. How about stuffed peppers?" "OK, let it be stuffed peppers." The waiter turns to Aunt Leah. "And you?" "Bring please the pot roast." "Look, lady, the pot roast is strictly for goyim. If you want something special, try the flanken." "All right then, so bring the flanken." Uncle Yitzhak studied the menu carefully then said to the waiter, "I can`t make up my mind. What do you suggest?" "Suggest!" cried the waiter. "On a busy night like this who has time for suggestions?"

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