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Dinners

Spaghetti Aglio e Olio

4 servings

분량

10 minutes

활동 시간

25 minutes

총 시간

재료

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

분량

10 minutes

활동 시간

25 minutes

총 시간
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