Espaguete à Alho e Óleo

Espaguete à Alho e Óleo is a simple yet flavorful Brazilian pasta dish that highlights the robust taste of garlic and the richness of olive oil. This kosher version is perfect for a quick meal that doesn't compromise on taste.

Ingredients

• Spaghetti - 200 grams
• Garlic - 4 cloves, thinly sliced
• Olive oil - 60 ml
• Red pepper flakes - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
3. Add the sliced garlic to the skillet and sauté until golden and fragrant, about 2-3 minutes, being careful not to burn it.
4. Stir in the red pepper flakes and cook for an additional 30 seconds.
5. Once the spaghetti is cooked, reserve 1/2 cup of the pasta water and then drain the pasta.
6. Add the drained spaghetti to the skillet with the garlic oil, tossing to combine.
7. If the pasta seems dry, add some reserved pasta water a little at a time until desired consistency is reached.
8. Season with salt and black pepper to taste, then stir in the chopped parsley.
9. Serve hot, garnished with additional parsley if desired.

Nutrition

• Calories: 420
• Protein: 10 g
• Carbs: 58 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 15.5 g
• Water: 0.3 L

Health Benefits

• Garlic has anti-inflammatory properties and may help boost the immune system.
• Olive oil is rich in healthy fats and antioxidants, promoting heart health.

Tags