Spaghetti Aglio e Olio

Name: Spaghetti Aglio e Olio
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 2
Cuisine: Global
Ingredients: 6 cloves garlic, thinly sliced; 118 milliliters olive oil; 237 milliliters finely grated Parmigiano-Reggiano cheese; 59 milliliters chopped fresh Italian parsley; 0 teaspoons red pepper flakes, or to taste; 2 servings salt and freshly ground black pepper to taste; 454 grams uncooked spaghetti

You can never have too many main course recipes, so give Spaghetti Aglio e Olio a try. One serving contains 1532 calories, 48g of protein, and 70g of fat. This recipe serves 2. If you have spaghetti, olive oil, parmigiano-reggiano cheese, and a few other ingredients on hand, you can make it.

Instructions

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 12 minutes.

Ingredients you will need

Spaghetti

Water

Equipment you will use

Pot

Drain and transfer to a pasta bowl.

Ingredients you will need

Pasta

Equipment you will use

Bowl

Combine garlic and olive oil in a cold skillet. 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.

Ingredients you will need

Olive Oil