Dinners
Spaghetti Aglio e Olio
4 servings
분량10 minutes
활동 시간25 minutes
총 시간재료
1 pound uncooked spaghetti
½ cup olive oil
6 cloves garlic, thinly sliced
¼ teaspoon red pepper flakes, or to taste
salt and freshly ground black pepper to taste
¼ cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese
방향
Gather all ingredients.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.
While the pasta is cooking, combine olive oil and garlic in a cold skillet.
Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
Stir red pepper flakes, salt, and black pepper into pasta.
Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
노트
It's not traditional, but for extra richness, add 1 tablespoon butter when you toss pasta with cheese.
영양 정보
1회 제공량
-
칼로리
755 kcal
지방 전체
35 g
포화 지방
8 g
불포화 지방
0 g
트랜스 지방
-
콜레스테롤
18 mg
나트륨
355 mg
탄수화물 전체
87 g
식이섬유
4 g
총 당류
3 g
단백질
23 g
4 servings
분량10 minutes
활동 시간25 minutes
총 시간