Spaghetti Aglio e Olio (Pasta in Garlic and Oil Sauce) Recip

• 분량: 4 servings
• 총 시간: 10 minutes

재료

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)

방향

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.

영양 정보

• 1회 제공량: Serves 4
• 칼로리: 664 kcal
• 지방 전체: 29 g
• 포화 지방: 4 g
• 불포화 지방: 0 g
• 콜레스테롤: 0 mg
• 나트륨: 244 mg
• 탄수화물 전체: 85 g
• 식이섬유: 4 g
• 총 당류: 3 g
• 단백질: 15 g