Spaghetti aglio e olio

Spaghetti aglio e olio

Based on 163 ratings

Difficulty

Easy đź‘Ś
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
250 g long pasta (e.g.spaghetti or linguine)
100 ml olive oil (extra virgin)
6 cloves garlic
20 g parsley
50 g Parmesan cheese (grated)
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large sauce pan
  • sieve
  • frying pan
  • cooking spoon
  • pasta tongs
  • Parmesan grater

Nutrition per serving

Cal
1006
Protein
25g
Fat
59g
Carb
91g

Step 1/4

Finely chop parsley. Cut garlic into thin slices.
  • 20 parsley
  • 6 cloves garlic
  • cutting board
  • knife

Finely chop parsley. Cut garlic into thin slices.

Step 2/4

Cook pasta in plenty of salted boiling water, according to package instructions, for approx. 8 – 10 min. until al dente. Drain, save some of the pasta water and set aside.
  • 250 long pasta
  • salt
  • large sauce pan
  • sieve

Cook pasta in plenty of salted boiling water, according to package instructions, for approx. 8 – 10 min. until al dente. Drain, save some of the pasta water and set aside.

Step 3/4

Heat up olive oil in a frying pan. Sauté garlic for approx. 1 – 2 min. Pour in pasta water.
  • 100 ml olive oil
  • frying pan
  • cooking spoon

Heat up olive oil in a frying pan. Sauté garlic for approx. 1 – 2 min. Pour in pasta water.

Step 4/4

Add cooked pasta to the pan and toss in garlic oil. Fold in chopped parsley and season with salt and pepper. Serve sprinkled with freshly grated Parmesan cheese to taste.
  • 50 Parmesan cheese
  • salt
  • pepper
  • pasta tongs
  • Parmesan grater

Add cooked pasta to the pan and toss in garlic oil. Fold in chopped parsley and season with salt and pepper. Serve sprinkled with freshly grated Parmesan cheese to taste.