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.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 2 plates

Calories: 565 kcal per serving

Ingredients

½ pound - spaghetti
⅛ - Salt
⅓ cup - olive oil
4 cloves - garlic
¼ teaspoon - red pepper flakes
2 tablespoon - fresh parsley
⅛ - Salt and pepper
⅛ - Parmesan cheese
⅛ - Reserved pasta water

Instructions

Cook spaghetti in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
While the pasta cooks, heat olive oil in a large pan over medium heat.
Add sliced garlic and sauté gently until just golden and fragrant, being careful not to burn it.
Add red pepper flakes and cook for another 30 seconds.
Add cooked pasta directly to the pan, followed by chopped parsley and a splash of pasta water.
Toss everything together to coat evenly. Season with salt and pepper to taste.
Optionally top with grated Parmesan cheese and serve immediately.