Spaghetti With Garlic-Oil-And Hot Peppers

This classic Aglio e Olio is a masterclass in simplicity, delivering bold flavor with minimal ingredients. The dish features spaghetti tossed in warm olive oil infused with gently cooked garlic and a kick of red pepper flakes. It offers a perfect balance of savory richness, gentle heat, and fresh herbal notes from flat-leaf parsley. Ideal for quick weeknight dinners or casual gatherings, this vegan-friendly main requires no heavy sauces or dairy. The key is cooking the garlic slowly to avoid bitterness while bringing out its sweetness. Serve immediately for the best texture and aroma. A timeless favorite that proves great food doesn't need to be complicated.

Cooking Method: Boiling

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 99.1

Dietary: Vegan, Vegetarian

Description

This classic Aglio e Olio is a masterclass in simplicity, delivering bold flavor with minimal ingredients. The dish features spaghetti tossed in warm olive oil infused with gently cooked garlic and a kick of red pepper flakes. It offers a perfect balance of savory richness, gentle heat, and fresh herbal notes from flat-leaf parsley. Ideal for quick weeknight dinners or casual gatherings, this vegan-friendly main requires no heavy sauces or dairy. The key is cooking the garlic slowly to avoid bitterness while bringing out its sweetness. Serve immediately for the best texture and aroma. A timeless favorite that proves great food doesn't need to be complicated.

Ingredients

1 pound Dried Italian spaghetti
1/2 cup Extra-virgin olive oil
6 cloves Fresh garlic, minced
1/2 teaspoon Red pepper flakes (or to taste)
1/2 cup Fresh flat-leaf parsley, leaves snipped
3 tablespoons Salt (for pasta water)

Directions

1
Bring 6 quarts of water to a boil in a large pot over high heat.
2
Add 3 tablespoons of salt and the spaghetti, stirring immediately to prevent sticking.
3
Cook until al dente, according to package directions.
4
Drain the pasta and set aside.
5
Meanwhile, in an unheated large skillet, combine 1/2 cup of olive oil, minced garlic, red pepper flakes, and a pinch of salt.
6
Cook over moderate heat, tossing occasionally, just until the garlic turns golden but does not brown, about 2 to 3 minutes.
7
Add the drained pasta to the skillet with the garlic oil.
8
Toss thoroughly to coat the pasta.
9
Add the remaining 2 tablespoons of olive oil, toss again, and cover the skillet.
10
Let rest off the heat for 1 to 2 minutes to allow the pasta to absorb the sauce.
11
Add the fresh parsley and toss once more to distribute evenly.
12
Transfer to warm shallow bowls and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 99.1kcal

% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 18.9g7%
Dietary Fiber 1.4g6%
Sugars 0.4g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Traditionally, cheese is not served with this dish to preserve the pure flavors of the garlic and oil.

Be careful not to let the garlic brown or burn, as it will become bitter. If it starts to darken too quickly, remove the pan from the heat immediately.

For a richer texture, you can reserve a splash of the starchy pasta water and add it to the skillet when tossing the pasta.

Adjust the amount of red pepper flakes based on your preferred level of heat.

Keywords: spaghetti, aglio e olio, garlic, olive oil, red pepper flakes, parsley, vegan pasta, quick dinner, italian american, simple recipe, garlic oil, spicy pasta, weeknight meal, plant based, comfort food, stovetop dinner, minimalist cooking

Read it online: https://www.chefs-mate.com/recipe/spaghetti-with-garlic-oil-and-hot-peppers-house-beautif/

Spaghetti With Garlic-Oil-And Hot Peppers – House Beautif

Nutrition Facts