Spaghetti Aglip e Olio
With simple and minimal ingredients and time this Spaghetti Aglio e Olio is a perfect dinner time recipe that the whole family will enjoy!
Servings: 4
Calories: 516kcal
Ingredients
- ½ pound uncooked spaghetti
- ½ cup olive oil
- 8 garlic cloves thinly sliced
- ⅔ cup chopped fresh parsley
- ½ teaspoon red pepper flakes
- Half of a lemon
- ½ cup grated parmesan cheese
- Salt and pepper to taste
Instructions
- Add a pinch of kosher salt and a dash of olive oil to a pot of water, bring to a boil. Boil spaghetti until al dente. Around 8-10 minutes. Strain pasta.
- In a large pan, heat olive oil over medium heat. Add garlic into the cold oil, it helps protect it from burning.
- Cook until the edges are turning golden brown. Turn heat off, add parsley and red pepper flakes.
- Stir in the cooked pasta, squeeze lemon juice over pasta.
- Serve immediately, garnish with freshly grated parmesan cheese, fresh parsley, and salt and pepper to taste.
- Enjoy!
Notes
- Traditionally spaghetti is used in this recipe, you can use thin if you'd like or you can use your favorite pasta.
- We use sliced garlic for this but you could substitute for minced as well.
- Double this recipe to serve more people.
- We like using freshly grated parmesan the best, but if you are in a pinch you can use bottled.
- Please use real lemons for this, bottled lemon juice just does not taste the same.
Nutrition
Calories: 516kcal | Carbohydrates: 46g | Protein: 13g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 11mg | Sodium: 206mg | Potassium: 227mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1025IU | Vitamin C: 15mg | Calcium: 176mg | Iron: 2mg