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  • Summary

    "No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly."

    Ingredients

    • Ingredients
    • 32 m 2 servings 1509 cals
    • 1 pound uncooked spaghetti
    • 6 cloves garlic, thinly sliced
    • 1/2 cup olive oil
    • 1/4 teaspoon red pepper flakes, or to taste
    • salt and freshly ground black pepper to taste
    • 1/4 cup chopped fresh Italian parsley
    • 1 cup finely grated Parmigiano-Reggiano cheese
    • Add all ingredients to list
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    • Directions
    • Print
    • Prep
    • 10 m
    • Cook
    • 22 m
    • Ready In
    • 32 m
    • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
    • Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
    • Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
    • Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
    • Footnotes
    • Cook's Note:
    • It's not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese.

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 4419 % Daily Value *
    • Total Fat: 196 g 301.22%
    • Saturated Fat: 60 g 299.4%
    • Trans Fat: 0 g %
    • Cholesterol: 410 mg 136.76%
    • Sodium: 2232 mg 93.01%
    • Calcium: 3064 mg 306.39%
    • Potassium: 7565 mg 216.14%
    • Magnesium: 0 mg 0%
    • Iron: 49 mg 273.44%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 525 g %
    • Dietary Fiber: 127 g 507.6%
    • Sugar: 18 g
    • Protein: 217 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 2 g
    • Omega 6 Fatty Acid: 15 g
    • Vitamin A 116.42%
    • Vitamin C 35.57%
    • Vitamin D 8.48%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat34
    • Exchange - Fruit18
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch15
    • Exchange - Vegetables0
    • Exchange - Lean Meat18
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total14 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy3 c
    • MyPlate - Protein Total12 oz-eq

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