Spaghetti Aglio e Olio Recipe
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Recipe by Dassana's Veg Recipes.
What we changed
Less oil. Same dish, 166 calories lighter a serving.
Ingredients
Scaled from 2. Cooking times barely change.
- 4⅜ oz spaghetti464 cal
- ¾ tsp salt (or add as required)0 cal
- 3 cup water0 cal
- 1¾ tbsp extra virgin olive oil232 cal
- 1 tsp garlic (– finely chopped, I prefer extra garlic, use 1 teaspoon if preferred)7 cal
- ½ tsp red chili flakes (red pepper flakes, can add as needed)0 cal
- salt (– add according to taste)0 cal
- crushed black pepper (– as required, optional)0 cal
- 1½ tbsp parsley (– finely chopped, fresh)0 cal
Contains gluten
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
Method
- 01
Bring a pot of salted water to a rolling boil.
- 02
Add the spaghetti without breaking it. As it softens, gently push it into the water.
- 03
Cook the spaghetti according to the package instructions, stirring occasionally.
- 04
Stop cooking it 2 to 3 minutes before the recommended cooking time or just before it reaches the al dente stage.
- 05
Drain the spaghetti, reserving 1 cup of the pasta cooking water.
- 06
Set both the spaghetti and the pasta cooking water aside.
- 07
Heat the olive oil in a frying pan over low heat. Once the oil is warm, add the garlic.
- 08
Cook the garlic gently, stirring often, until light golden. Do not let it brown too much or burn.
- 09
Turn off the heat and stir in the red chili flakes. The residual heat will gently toast them.
- 10
Add 2 tablespoons of the chopped parsley and mix well.
- 11
Pour in ½ cup of reserved pasta water and let it simmer for 2 to 3 minutes on medium-low heat.
- 12
Add the cooked spaghetti and toss well to coat with the garlic oil.
- 13
Cook over medium-low heat for about 2 to 3 minutes or until the spaghetti is al dente and the liquids have been absorbed.
- 14
The pasta should look glossy and be lightly coated, not dry or watery. If needed, add a splash of the reserved pasta water while tossing.
- 15
Turn off the heat and stir in the remaining 1 tablespoon parsley.
- 16
Add freshly crushed black pepper, if using. Taste and adjust the salt if needed. Serve hot.
- 17
Serve Spaghetti Aglio e Olio hot garnished with some chopped parsley and optionally with a few pinches of red chili fakes.
- 18
Enjoy it as a light meal with a soup or fresh salad. It also pairs well with garlic bread or toasted bread.
- 19
This pasta tastes best when served fresh. If you have leftovers, refrigerate them in an airtight container for up to 1 day.
- 20
Reheat gently in a pan with a splash of water or olive oil until warmed through.
- 21
I would not recommend freezing it. Garlic-infused olive oil and the lightly coated spaghetti lose their texture and freshness after freezing. Aglio e Olio is best enjoyed freshly cooked.