Ingredients
🍝 package of dried spaghetti
🫒 1/4 cup of high-quality extra virgin olive oil
🧄 2 teaspoons of garlic powder
🌶️ 1 teaspoon of red chili flakes – optional for heat
🌿 1 teaspoon of dried parsley
🧂 Salt, to taste
🧀 Grated parmesan cheese from a shaker
Spaghetti aglio e olio is a traditional Italian pasta dish, coming from Napoli, known for its simplicity and rich flavors. This version of the recipe uses non-perishable ingredients to create a dish that’s easy to prepare and full of taste.
Instructions:
Cook the Spaghetti:
- Fill a large pot with water, add a pinch of salt, and bring to a boil. Cook the spaghetti according to the package instructions until al dente.
- Reserve about 1 cup of pasta water and then drain the spaghetti.
2. Make the Sauce:
- While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the garlic powder and chili flakes, stirring frequently to prevent burning. Cook for about 1-2 minutes until the garlic becomes fragrant.
3. Combine Pasta and Sauce:
- Add the drained spaghetti to the pan with the garlic and oil. Toss to coat, adding a little pasta water if necessary to help the sauce cling to the pasta.
- Sprinkle dried parsley and mix through.
4. Serve:
- Serve the spaghetti hot, topped with a generous sprinkle of grated parmesan cheese.
- For added texture and flavor, consider topping with toasted breadcrumbs from a canister if available.
Chef’s Notes:
This classic spaghetti recipe is a staple of Italian cooking and showcases the beauty of simplicity. The garlic powder provides ease of preparation while still delivering the dish’s signature garlicky taste. The olive oil is the star of the show, so choose a good quality one for the best flavor.
Nutritional Information (Per Serving):
Calories: Approximately 400-500 kcal
Protein: 10-12g
Carbohydrates: 70-80g
Fats: 14-18g (mostly unsaturated fats from olive oil)
Fiber: 3-4g
Sodium: Adjust to taste
