Pasta de Alho e Óleo

Pasta de Alho e Óleo is a simple yet flavorful Brazilian dish that combines al dente spaghetti with aromatic garlic and rich olive oil. This vegan version highlights the dish's authentic essence while providing a comforting and satisfying meal.

Ingredients

• Spaghetti - 160 grams
• Garlic - 6 cloves, thinly sliced
• Olive oil - 60 ml
• Red pepper flakes - 1 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Lemon zest - 1 teaspoon (optional)

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 for about 2-3 minutes, or until golden brown and fragrant. Be careful not to burn the garlic.
4. Stir in the red pepper flakes and cook for an additional minute.
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 and toss to combine, adding reserved pasta water as needed to create a light sauce.
7. Season with salt, black pepper, and lemon zest (if using), then toss in the chopped parsley.
8. Serve immediately, garnished with additional parsley if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Garlic is known for its anti-inflammatory and antioxidant properties.
• Olive oil contains healthy fats that can support heart health.

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