spaghetti aglio e olio

Spaghetti aglio e olio

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Italian spaghetti aglio e olio is a delicious, nut-free and soy-free pasta dish made with freshly cooked spaghetti and parmesan cheese – perfect for lunch!

Special diets: Vegetarian | nuts-free | soy-free |

️‍Allergens: not vegan | gluten | lactose | eggs |

⏱ 27 mins – easy

🍽 4 servings – 772 kcal per serving

Serving

194g
Fat

32g
Sat. fat

8g
Sodium

2539mg
Carbs

91g
Fibers

4g
Sugars

3g
Proteins

26g

INGREDIENTS

  • three quarters tsp black pepper
  • 3.75 tsp salt
  • 1 lb spaghetti
  • 7 tbsp olive oil
  • 4 tbsp garlic
  • 1 tsp chili pepper flakes
  • a quarter cup parsley
  • 2 tsp lemons
  • half cup parmesan cheese

TOOLS

  • 1 knife
  • 1 saucepan
  • 1 wooden spoon
  • 1 colander
  • 1 skillet pan
  • 1 bowl
  • 1 grater
  • 1 squeezer

STEPS

Peel and chop the garlic.



Grate the parmesan cheese with a grater.



Chop the parsley.



Squeeze the lemon with a squeezer to get lemon juice.



Pour 16 cups of water into a saucepan and turn on the heat. Bring the water to a boil, then add the spaghetti and 3 tsp of salt. Cook for 10 minutes, then remove from the heat. Drain the cooked spaghetti in a colander and set aside 5 tbsp of the cooking water.



Drizzle 4 tbsp of olive oil over a skillet pan and turn on the heat. Add the chopped garlic, half a tsp of salt, and half a tsp of black pepper to the skillet pan. Stir with a wooden spoon for 5 minutes. Then add the chopped parsley, chili pepper flakes, lemon juice, and 2 tbsp of the cooking water. Stir with a wooden spoon over low heat for 5 more minutes until you have a smooth garlic mixture. Then remove from the heat.



Transfer the drained spaghetti to a bowl. Drizzle with 3 tbsp of olive oil. Add the garlic mixture and 3 tbsp of the cooking water to the bowl and stir with a wooden spoon. Sprinkle with a quarter tsp of salt and a quarter tsp of black pepper, then scatter the grated parmesan cheese on top.



It’s ready to be served !



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