Spaghetti Aglio e Olio
Garlic, chilli and good olive oil tossed through spaghetti with parsley and parmesan. Four ingredients, big flavour, ready before the pasta cools.
Ingredients
- 400 g dried spaghetti · 400 g · 1484 kcal
- 4 tbsp olive oil · 54 g · 477 kcal
- 4 garlic cloves · 16 g · 24 kcal
- thinly sliced
- 1 tsp chilli flakes · 2 g · 6 kcal
- 20 g fresh parsley · 20 g · 7 kcal
- chopped
- 30 g parmesan · 30 g · 129 kcal
- grated
- salt
Method
- Cook the spaghetti in well-salted boiling water until al dente. Reserve a cup of pasta water before draining.
- Meanwhile, warm the olive oil in a wide pan over a low heat. Add the garlic and chilli flakes and cook gently for 2-3 minutes until the garlic is pale gold — do not let it brown.
- Add a splash of pasta water to the pan to stop the garlic cooking.
- Tip the drained pasta into the pan with the parsley and toss vigorously, adding more pasta water until the sauce coats every strand.
- Serve immediately with the parmesan grated over the top.
💡 The garlic should turn golden, never brown — brown garlic tastes bitter and burns easily.
Nutrition per serving
Computed automatically from this recipe's ingredient list by the GoPlateSmart nutrition engine (typical USDA-style values per 100 g).
532kcal / serving
| Macro | Per serving | Whole recipe |
|---|---|---|
| Calories | 532 kcal | 2128 kcal |
| Protein | 15.8 g | 63.4 g |
| Carbs | 75.2 g | 300.8 g |
| Fat | 17.3 g | 69.3 g |
| Fibre | 3.6 g | 14.5 g |
| Sugars | 2.9 g | 11.7 g |