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 !
