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    Spaghetti Aglio e Olio

    Pasta
    Spaghetti
    ​

    4 servings

    servings

    10 minutes

    active time

    25 minutes

    total time
    Start Cooking

    Ingredients

    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

    Directions

    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

    Serving Size

    -

    Calories

    755 kcal

    Total Fat

    35 g

    Saturated Fat

    8 g

    Unsaturated Fat

    0 g

    Trans Fat

    -

    Cholesterol

    18 mg

    Sodium

    355 mg

    Total Carbohydrate

    87 g

    Dietary Fiber

    4 g

    Total Sugars

    3 g

    Protein

    23 g

    4 servings

    servings

    10 minutes

    active time

    25 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    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

    Directions

    1

    Gather all ingredients.

    2

    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.

    3

    While the pasta is cooking, combine olive oil and garlic in a cold skillet.

    4

    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.

    5

    Stir red pepper flakes, salt, and black pepper into pasta.

    6

    Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.

    7

    Serve pasta topped with the remaining Parmigiano-Reggiano cheese.