Spaghetti Aglio e Olio
Spaghetti aglio e olio is the perfect pasta dish for busy weeknight dinners! The preparation couldn't be any easier, you only need very basic ingredients, it's ready in just a little over 10 minutes, and it's packed with flavor!
Servings 3 people
- 9 oz spaghetti
- 3 cloves of garlic
- 1/4 cup olive oil
- 1 red chili
- 1/4 cup freshly chopped parsley
Cook the spaghetti according to the instructions on the package.
In the meantime, finely chop the garlic, the chili, and the parsley. You could also mince the garlic with a garlic press if you want.
In a large pan, heat the olive oil on low heat. Add the garlic and the chili and cook on low heat for about 3 minutes. Make sure the garlic isn't getting to dark. It's important for the flavor that you slowly heat it in the oil.
Add the cooked spaghetti and stir well. Season with salt and pepper and sprinkle with the chopped parsley. If you want to you could also add some fresh lemon juice. Enjoy!
- For a gluten-free version, I recommend using brown rice spaghetti. They are my favorite kind of gluten-free pasta. I wouldn't recommend making this dish with chickpea or lentil pasta as it has a very strong flavor on its own and it will change the overall taste of this pasta dish a lot.
- Make sure to use a good olive oil for this dish as it will significantly contribute to the overall taste of the spaghetti. I always use extra virgin olive oil.
- It's very important for the flavor of this pasta dish that you heat the olive oil, the garlic, and the chili on low heat. Let them slowly warm in the oil and make sure the garlic doesn't burn or get crispy.
Calories: 487kcal | Carbohydrates: 66g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Sodium: 10mg | Potassium: 278mg | Fiber: 3g | Sugar: 3g | Vitamin A: 565IU | Vitamin C: 29.1mg | Calcium: 30mg | Iron: 1.7mg