Spaghetti aglio e olio

Based on 209 ratings

Julia Stephan

Editor at Kitchen Stories

Difficulty

Easy 👌
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
25 g
Fat
59 g
Carb
91 g
  • Step 1/4

    Finely chop parsley. Cut garlic into thin slices.
    • 20 g 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 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

    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 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.