Garlic Spaghetti (Garlic and Olive Oil Pasta)
Garlic Spaghetti or the fancy sounding Aglio e Olio is quick and easy! This fuss free garlic and olive oil pasta delivers taste and texture.
Servings: 4
Calories: 719kcal
Ingredients
- ½ cup/125 ml cup olive oil
- 10 cloves garlic peeled and thinly sliced
- 1 tablespoon chilli flakes
- 500 grams/16 oz spaghetti Note 1
Garnish:
- black pepper
- parmesan cheese finely grated using a microplane zester
- parsley finely chopped using kitchen scissors
Instructions
- Garlic, chilli and oil: place a large frying pan onto the stove and turn the heat to high. Add the olive oil, sliced garlic pieces and chilli flakes. Fry the garlic and chilli in the oil for 2-3 minutes. The garlic will soften and edge towards a golden brown colour.
- Spaghetti: read and follow the instructions on the spaghetti to cook it in a medium saucepan of boiling salted water. When it is al dente, use a colander over the sink to drain the pasta and discard the water.
- Combine: next add the hot pasta to the cooked garlic and chilli mixture. Then use kitchen tongs to toss and combine.
- Garnish: liberally garnish the dish with a trio of black pepper, finely chopped parsley and parmesan cheese. Provide bowls, forks and spoons for serving.
Notes
- Note 1 - Garlic: the garlic cloves need to be finely cut into thin slices. You can check the ingredients photo for reference. These slices of garlic are the star of the show in the recipe! Their texture and soft melt in your mouth like taste are what makes the dish so special.
- Note 2 - Red chilli flakes: you can reduce the amount of red chilli flakes in the recipe if you are not a fan of hot spice. I don't recommend increasing the amount unless you are sure as the flavor gets really hot really fast!
Nutrition
Calories: 719kcal | Carbohydrates: 97g | Protein: 17g | Fat: 29g | Saturated Fat: 4g | Sodium: 42mg | Potassium: 348mg | Fiber: 5g | Sugar: 4g | Vitamin A: 593IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg