Spaghetti Aglio e Olio
17Min
2Servings
620Cal
MediumLevel
VegetarianVegan
Ingredients
Main
spaghetti
200 g
garlic (minced)
3 cloves
chili pepper (sliced)
1 piece
parsley (chopped)
15 g
olive oil
75 ml
salt
5 g
Instructions
1
Prepare the pan
Pour olive oil into a pan and add 3 tablespoons of water.
1 min
2
Cook the pasta
Bring a pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructions.
9 mintimer 9 min
3
Fry garlic and chili
Add garlic and chili to the oil and fry until the garlic turns golden.
3 mintimer 3 min
4
Reserve pasta water
Remove 1 cup of pasta water from the pot before draining the pasta.
1 min
5
Combine pasta with sauce
Drain the pasta and add it to the pan with the garlic oil. Add half a cup of pasta water and stir over low heat for 1 minute. Add more water if needed. Finish with extra olive oil and parsley until creamy.
3 mintimer 3 min
Original recipe
Storage
Fridge: 2 days
Reheat: Microwave 1-2 minutes or reheat in a pan with a splash of water
Best eaten fresh. Leftovers can be stored in an airtight container.
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