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Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

Cost $8.5, save $12.5

Source: Recommended by CookPal

  • 15 Min
  • 4 Servings
  • $8.5

INGREDIENTS

  • Main

    • 🍝 1 pound uncooked spaghetti
    • ½ cup olive oil
    • 🧄 6 cloves garlic, thinly sliced
    • ¼ teaspoon red pepper flakes
    • Salt to taste
    • Black pepper to taste
    • ¼ cup chopped fresh Italian parsley
    • 🧀 1 cup finely grated Parmigiano-Reggiano cheese

STEPS

1

Gather all ingredients.

2

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.

3

While the pasta is cooking, combine olive oil and garlic in a cold skillet.

4

Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.

5

Stir red pepper flakes, salt, and black pepper into pasta.

6

Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.

7

Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

NUTRIENTS

Per 1 serving

🔥

755

Calories

  • 23
    Protein
  • 87
    Carbs
  • 35
    Fats

💡 Ensure garlic turns golden brown for optimal flavor; avoid undercooking or overcooking to prevent bitterness.Use high-quality extra virgin olive oil for richer taste.Add extra red pepper flakes if you like your pasta spicy.