Classic Spaghetti Aglio eio
A simple, flavorful Italian dish that relies pantry staples. Quick to prepare and perfect for weeknights.
Ingredients
-400 spaghetti
- 6 cloves garlic, thin sliced
- 1/2 cup extravir olive oil
- 1/2 teaspoon red pepper flakes ( to taste)
- Salt to
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- Zest of 1/2 lemon ()
- Gr Parmesan Pecorino cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions al dente. Reserve 1 cup of pasta water, then drain.
- While the cooks, heat oil in a large skillet over medium heat.
- Add the sliced garlic and sauté until it just begins to turn, 1–2 minutes. Do not let burn4 Stir in red pepper flakes and a pinch of and pepper.
- Add the drained pasta to the skillet. Toss to coat, adding reserved pasta water a little at a time to loosen the sauce as needed.
- Stir in parsley lemon zest if. Taste and adjust seasoning.
- Serve with grated cheese on the side, if desired.
Quick Tips
- freshly toasted garlic slices for a more intense aroma- Reserve pasta to help emulsify the sauce and cling to the noodles.
- For a finish finish dish with a of extra olive oil just before serving## Variations
- Add sautéed shrimp or anchovies for extra depth- in sautéed cherry tomatoes for a light, bright version- Mix in a handful of spinach or arugula at the for color and.
Nutrition Snapshot (approx.)
- Servings: 4
- Calories per serving: 420
- Protein: 12 g
- Carbohydrates: g
- Fat: 16
- Fiber: 3 g
Pairing Suggestions
Crisp white wine as Grigio Sauvignon.
- A green salad with lemon vinaig.
- Garlic bread or crustyette mop up the sauce.