Pasta Aglio e Olio

Pasta Aglio e Olio is a simple yet flavorful Italian dish that highlights the robust taste of garlic, complemented by the richness of olive oil and a hint of heat from red pepper flakes. Perfect for a quick dinner, it's both satisfying and dairy-free, making it ideal for various dietary preferences.

Ingredients

• Spaghetti - 160 grams
• Extra virgin olive oil - 60 ml
• Garlic - 4 cloves, thinly sliced
• Red pepper flakes - 1 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.
2. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the sliced garlic to the skillet and sauté until golden brown, about 2-3 minutes, being careful not to burn it.
5. Stir in the red pepper flakes and cook for an additional 30 seconds.
6. Once the pasta is cooked, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
7. Add the drained pasta to the skillet with the garlic oil and toss to coat, adding the reserved pasta water a little at a time to achieve the desired consistency.
8. Season with salt and black pepper to taste.
9. Remove from heat and stir in the chopped parsley.
10. Serve immediately, garnishing with additional parsley if desired.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 65 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from garlic, which may support heart health.
• Olive oil is a source of healthy fats that can reduce inflammation.

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