Spaghetti aglio e olio- quick and full of flavor
These spaghetti aglio e olio are ready in just 15 minutes, need only a few ingredients and taste like Italy. The perfect quick pasta recipe for any day.
Just a heads up: I use grams and Celsius degrees in all my recipes, as I'm based in Germany.
Equipment
- 1 big pot
- 1 small knife
- 1 kitchen sieve
- 1 pan
Ingredients
- 240 g Spaghetti
- 3 garlic
- 2 TBSP salt
- 1 handful parsley leaves fresh
- 4 TBSP olive oil
- chili
- salt and pepper
- 20 g parmesan
Instructions
- Bring water to a boil: Fill a large pot with water and bring it to a boil.
- Prep the ingredients: Peel and thinly slice garlic. Chop parsley and chili (remove seeds for less heat).3 garlic, 1 handful parsley leaves, chili
- Cook the pasta: Once the water boils, add at least 2 tbsp salt and cook spaghetti according to package instructions (about 7 minutes).240 g Spaghetti, 2 TBSP salt
- Heat olive oil: After about 4 -5 minutes, heat olive oil in a large skillet.4 TBSP olive oil
- Fry the garlic: Add garlic to the oil and fry until golden brown. Remove and set aside.
- Add chili: Add chili to the hot oil, then turn off the heat.
- Add pasta to the oil: Transfer al dente spaghetti directly from the pot into the skillet – a little pasta water is mandatory here.
- Toss everything together: Add parsley and garlic, season with salt & pepper, toss well.salt and pepper
- Serve: Plate, top with Parmesan and enjoy immediately.20 g parmesan
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Have you tried my recipe?Mention @sabrinastable or tag #sabrinastable!
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