Aglio Olio Recipe
Spaghetti Aglio olio is a basic Italian pasta recipe made with spaghetti, olive oil, garlic and chilli flakes.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 250 grams spaghetti (or 2 servings or ½ pound)
- 1 to 1½ tablespoon garlic minced or 2 large cloves of garlic
- 1 teaspoon red chili flakes (½ more for a spicier version)
- 2 tablespoons olive oil
- 1 teaspoon olive oil for cooking pasta
- 2 to 3 tablespoons parsley chopped (optional)
- 1 teaspoon salt (¼ teaspoon for the sauce)
Optional
- 2 tablespoons Parmesan cheese
How to make the recipe
Preparation
- Bring 8 cups of water to a rapid boil in a large pot. Add 1 teaspoon salt and oil.
- Add spaghetti and cook following the instructions on the pack. I cooked for 7 minutes.
- Drain and reserve ½ cup stock.
Making spaghetti aglio olio
- In a large pan, add oil and heat it.
- Saute garlic on a low to medium heat until it begins to shrink. Take care not to burn otherwise it will lend a bitter taste to the spaghetti.
- Add red chilli flakes and saute for 30 seconds.
- Pour the reserved stock (Pasta cooked stock) and ¼ teaspoon salt to the pan. Be careful while you do this, as the hot water may splash.
- Mix and cook until the sauce reduces to half the original quantity, about ¼ cup. Taste test the pasta and the sauce both so you know how much more salt to add at this stage. Adjust accordingly.
- Add the cooked pasta. Switch off the stove. Mix everything well. Taste test and adjust the seasoning.
- Add chopped parsley and cheese. Serve aglio olio immediately with a salad on the side.
NUTRITION (estimation only)
Calories: 682kcal | Carbohydrates: 88g | Protein: 19g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 118mg | Potassium: 275mg | Fiber: 4g | Sugar: 3g | Vitamin A: 615IU | Vitamin C: 3.9mg | Calcium: 140mg | Iron: 1.9mg