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Aglio e Olio
This Aglio e Olio is a minimalist pasta dish that’s quick, comforting, and packed with flavor. Garlic is gently sautéed in olive oil to infuse the base, while a touch of red pepper flakes adds a kick. Fresh parsley and a splash of pasta water help create a light sauce that perfectly coats the spaghetti. Optionally finished with Parmesan, this Italian classic proves that a few ingredients can go a long way.
Aglio e Olio
By
These Carbs Don't CountIngredients
Instructions
- Step 1
Cook spaghetti in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
- Step 2
While the pasta cooks, heat olive oil in a large pan over medium heat.
- Step 3
Add sliced garlic and sauté gently until just golden and fragrant, being careful not to burn it.
- Step 4
Add red pepper flakes and cook for another 30 seconds.
- Step 5
Add cooked pasta directly to the pan, followed by chopped parsley and a splash of pasta water.
- Step 6
Toss everything together to coat evenly. Season with salt and pepper to taste.
- Step 7
Optionally top with grated Parmesan cheese and serve immediately.
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Per serving
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