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:
covered percent of daily need
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