Benny Crocker
Spaghetti Aglio e Olio (Pasta in Garlic and Oil Sauce) Recip
4 servings
porcje10 minutes
całkowity czasSkładniki
Kosher salt
1 pound (450g) dried spaghetti
1/2 cup (120ml) extra-virgin olive oil, divided
4 medium cloves garlic, thinly sliced
Red pepper flakes, to taste (optional)
Minced flat-leaf parsley, for serving (optional)
Wskazówki
In a pot of salted boiling water, cook spaghetti until just shy of al dente (about 1 minute less than the package directs). Reserve pasta cooking water.
Meanwhile, in a large skillet, combine 6 tablespoons oil and garlic. Add pinch of red pepper flakes, if using. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
Transfer pasta to skillet along with 1/2 cup pasta water, increase heat to high, and cook, stirring and tossing rapidly, until a creamy, emulsified sauce forms and coats the noodles. Remove from heat, add remaining 2 tablespoons olive oil, and stir well to combine. Mix in parsley, if using, and serve right away.
Wartości Odżywcze
Wielkość Porcji
Serves 4
Kalorie
664 kcal
Tłuszcz Całkowity
29 g
Tłuszcz Nasycony
4 g
Tłuszcz Nienasycony
0 g
Tłuszcz Trans
-
Cholesterol
0 mg
Sód
244 mg
Węglowodany Całkowite
85 g
Błonnik Pokarmowy
4 g
Cukry Całkowite
3 g
Białko
15 g
4 servings
porcje10 minutes
całkowity czas