Main Course
Spaghetti Aglio e Olio
A simple yet flavorful Italian pasta dish featuring spaghetti tossed with garlic, olive oil, chili flakes, pine nuts, fresh parsley, and Parmesan cheese, creating a rich and aromatic experience.
Main Course
A simple yet flavorful Italian pasta dish featuring spaghetti tossed with garlic, olive oil, chili flakes, pine nuts, fresh parsley, and Parmesan cheese, creating a rich and aromatic experience.
% GDA = share of an average adult's daily reference intake (2000 kcal).
Values are estimates and may vary.
7 cloveGarlic120 mlFresh parsley
120 mlParmesanMise en Place: Thinly slice 7 clove garlic. Chop 120 ml fresh parsley. Grate 120 ml parmesan.
Bring a large pot of water to a rolling boil.
15 mlSaltSeason the boiling water generously with 15 ml salt.
120 mlOlive oil7 cloveGarlic
1 gRed pepper flakesCombine 120 ml olive oil, 7 clove garlic, and 1 g red pepper flakes in a large pan over cold heat.
7 cloveGarlic1 gRed pepper flakes120 mlOlive oilTurn the heat to medium-low and gently cook the garlic and red pepper flakes until the garlic is fragrant and lightly golden, allowing it to infuse the olive oil.
60 mlPine nuts7 cloveGarlicAdd 60 ml pine nuts to the pan and continue cooking until both the garlic and pine nuts are lightly golden.
455 gSpaghettiAdd 455 g spaghetti to the boiling, salted water. Work the spaghetti in with tongs for a couple of minutes to release starch and prevent sticking. Cook according to package directions until al dente.
455 gSpaghetti7 cloveGarlic120 mlOlive oil60 mlPine nutsTransfer the cooked spaghetti directly from the boiling water into the pan with the garlic, olive oil, and pine nuts, allowing some starchy pasta water to cling to the spaghetti.
120 mlParmesanAdd 120 ml fresh parsley and 120 ml parmesan to the pan with the pasta.
120 mlOlive oilToss everything together for about a minute, allowing the starchy pasta water to emulsify with the olive oil and create a creamy sauce.
Turn off the heat and serve immediately.