Espaguete ao Alho e Óleo

Espaguete ao Alho e Óleo is a simple yet flavorful Brazilian pasta dish that highlights the aromatic combination of garlic and olive oil. This Kosher version brings a delightful taste of Brazil to your table with a hint of heat from chili flakes.

Ingredients

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

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 is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the sliced garlic to the skillet and sauté until it is golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
4. Stir in the red chili 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 well.
7. If the pasta seems dry, add a bit of the reserved pasta water until desired consistency is reached.
8. Season with salt, black pepper, and lemon juice. Toss again to combine.
9. Remove from heat and stir in the chopped parsley before serving.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 60 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from olive oil, which can promote heart health.
• Garlic has antibacterial properties and may boost the immune system.

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