Umami
Umami

Entrees

Spaghetti Aglio e Olio

4 servings

portions

10 minutes

temps actif

25 minutes

temps total

Ingrédients

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

Instructions

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.

Nutrition

Taille de Portion

-

Calories

755 kcal

Lipides Totaux

35 g

Lipides Saturés

8 g

Lipides Insaturés

0 g

Acides Gras Trans

-

Cholestérol

18 mg

Sodium

355 mg

Glucides Totaux

87 g

Fibres Diététiques

4 g

Sucres Totaux

3 g

Protéines

23 g

4 servings

portions

10 minutes

temps actif

25 minutes

temps total
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