Spaghetti aglio e olio
Difficulty
Easy 👌15
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 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
1006
Protein
25 g
25 g
Fat
59 g
59 g
Carb
91 g
91 g
Step 1/4
- 20 g parsley
- 6 cloves garlic
- cutting board
- knife
Finely chop parsley. Cut garlic into thin slices.
Step 2/4
- 250 g 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
- 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
- 50 g 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.
in Berlin