Try this Spaghetti Aglio E Olio recipe, or contribute your own.
Suggest a better descriptionBring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
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Serving Size: 1 (686g) | ||
Recipe Makes: 1 | ||
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Calories: 2811 | ||
Calories from Fat: 976 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 108.4g | 145 % | |
Saturated Fat 28.7g | 143 % | |
Monounsaturated Fat 61.9g | ||
Polyunsanturated Fat 11.7g | ||
Cholesterol 88mg | 27 % | |
Sodium 1731.3mg | 60 % | |
Potassium 1480.9mg | 39 % | |
Total Carbohydrate 355.2g | 104 % | |
Dietary Fiber 17g | 68 % | |
Sugars, other 338.2g | ||
Protein 100.6g | 144 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2811
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