Aglio e Olio Recipe

March 26, 2024 by admin

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Aglio e Olio Recipe: The traditional Italian pasta dish spaghetti aglio e olio consists of spaghetti cooked in a flavorful sauce made with garlic, chillies, parsley, and olive oil.

In less than 15 minutes, we’ll show you how to master this dish, and we’ll provide you with tons of suggestions for adding your favorite vegetables to make it into a delectable family meal.

Aglio e Olio Recipe

Ingredients

Aglio e Olio Sauce

⅓ cup extra virgin olive oil
3 cloves garlic minced

1 small red chili finely chopped, or 1 – 2 teaspoons red pepper flakes. Adjust to your liking.
2 handfuls flat-leaf parsley finely chopped
1 pinch salt

Pasta

12 ounces spaghetti
¾ gallon water to cook the pasta
1½ tablespoons salt for the pasta water

Instructions

MAKE THE AGLIO E OLIO SAUCE

Chop finely. Add 3 garlic cloves, 2 handfuls of flat-leaf parsley, and 1 small red chili (you don’t need to mince the red pepper flakes if you use them).

To a large skillet, add ⅓ cup extra virgin olive oil.

Reduce the heat to low and add the chopped chile and garlic to the heated oil.

Fry for about 30 seconds in the oil, then turn off the heat and let the residual heat from the pan continue to fry.
While you wait for the pasta to cook, set aside.

Don’t let the garlic burn or brown. Garlic that is burned has a bitter flavor. Should this occur, we advise beginning anew.

Remove the pan from the heat and tilt it to collect the oil and garlic if it becomes too hot.

Simmer the pasta.

In a large pot, add 1½ tablespoons salt, ¾ gallon of water, and 12 ounces of spaghetti. Bring to a boil.

You want the pasta to be extremely al dente, which is defined as slightly undercooked. Cook the pasta in boiling water according to the directions on the package, minus one minute. To prevent the spaghetti from sticking to the bottom of the pot, stir it once or twice.

After the pasta is cooked to al dente, drain it and set aside a cup of pasta water.

Once the pasta is nearly done, reheat the aglio e olio sauce until the garlic becomes fragrant and stir in the finely chopped parsley.

Fry the parsley for 15 to 30 seconds after moving the pan around to distribute it throughout the oil.
SERVE AND TOSS

Toss the pasta in the skillet with the oil and garlic sauce over medium heat, add a ladleful of the pasta-cooking water that was set aside, sprinkle in a bit of salt, and cook for an additional minute, stirring gently.

You may serve the pasta once there’s no more liquid left in the pan and it’s well covered in sauce.

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Nutrition

Calories: 483kcal, Carbohydrates: 65g, Protein: 12g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated

Fat: 13g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 246mg, Dietary Fiber: 3g, Sugar: 3g, Vitamin A: 276IU, Vitamin B6: 0.2mg,

Vitamin C: 20mg, Vitamin E: 3mg, Vitamin K: 45µg, Calcium: 48mg, Folate: 21µg, Iron: 1mg, Manganese: 1mg, Magnesium: 56mg, Zinc: 1mg

Aglio e Olio Recipe

Ingredients

Aglio e Olio Sauce

Pasta

Instructions

MAKE THE AGLIO E OLIO SAUCE

ALSO SEE

Nutrition

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