Spaghetti Aglio e Olio

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1 box spaghetti (340 grams)

1 cup reserved pasta water

1/3 cup olive oil (extra virgin)

6 garlic cloves (sliced thin)

2 spicy peperoncino (peppers) (sliced thin)

1/2 tsp red pepper flakes ()

1/4 cup fresh parsley (chopped fine)

1/2 cup parmigiano reggiano (grated fine)

Directions

Bring a large pot of water to boil.Generously season with salt, and add the pasta to cook.Sammy's tip: make sure you can taste the salt in the water, this is where a lot of the flavour in the dish will come from, so be generous.

Meanwhile, to a large saucepan, add the olive oil and set to low heat.

Add the garlic, peppers, and red pepper flakes and let lightly simmer for about 5 minutes. Sammy's tip: if the garlic looks like it's burning, or becoming too golden in colour, add a splash of olive oil to bring down the heat.

Once the pasta is al dente, reserve some pasta water and add 1/2 cup to the saucepan. Let cook for 2 minutes, allowing it to combine with the olive oil and peppers.

Add the spaghetti and fresh parsley, and gently toss to combine until the sauce becomes glossy. About 2 minutes.

Add the cheese and toss to combine, adding more reserved pasta water if needed.

Serve right away!

Nutrition

• Calories: 636 kcal
• Total Fat: 23 g
• Saturated Fat: 5 g
• Unsaturated Fat: 17 g
• Cholesterol: 9 mg
• Sodium: 218 mg
• Total Carbohydrate: 87 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 20 g