Background and History
Spaghetti Aglio e Olio is a classic Italian pasta dish known for its simplicity and irresistible flavors. Hailing from Naples, this dish is a staple of Italian cuisine, featuring just a handful of ingredients, including garlic and olive oil. It’s believed to have originated as a quick and easy meal for fishermen returning from their voyages.
- 8 oz (225g) spaghetti
- 4-6 cloves of garlic, thinly sliced
- 1/4 cup extra-virgin olive oil
- Red pepper flakes, to taste
- Fresh parsley, chopped
- Grated Parmesan cheese (optional)
- Salt, to taste
Time: 20 minutes
Cooking Time: 10 minutes
- Boil the spaghetti in a large pot of salted water according to the package instructions until it’s al dente. Reserve about 1/2 cup of pasta cooking water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over low heat. Add the sliced garlic and red pepper flakes. Sauté gently until the garlic turns golden, being careful not to burn it.
- Add the cooked and drained spaghetti to the skillet. Toss to coat the pasta with the garlic-infused oil. If it seems dry, add some of the reserved pasta cooking water to create a light sauce.
- Season with salt and freshly chopped parsley. If you like, sprinkle with grated Parmesan cheese.
Nutrition Facts (Per Serving)
- Calories: 450
- Protein: 9g
- Carbohydrates: 54g
- Fat: 22g
- Fiber: 3g
- The key to this dish is using good quality olive oil, as it’s a prominent flavor.
- Adjust the amount of red pepper flakes to suit your heat preference.
- This dish contains wheat (spaghetti) and tree nuts (if you choose to use pine nuts). Be cautious if you have allergies to these ingredients.