Spaghetti Aglio e Olio (Garlic, Olive Oil and Chilli)
By Joe
Source: Serious Eats — Daniel Gritzer, Spaghetti Aglio e Olio (Pasta in Garlic and Oil Sauce).
A spaghetti aglio e olio (pasta in garlic and oil sauce) recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Get started. In a pot of salted boiling water, heat spaghetti till a little short of al dente (around 1 minute less than this package directs). Reserve pasta cooking water.
- 2
Mix. In a big skillet, mix 6 tablespoons oil and garlic while that is happening. Tip in pinch of red pepper flakes, if using.
- 3
Cook. Heat over a mid-sized flame till garlic is very gently golden, around 5 minutes. (Adjust heat as necessary to keep it lightly sizzling.) Move pasta to skillet along with pasta water (1/2 cup), increase heat to high, and cook, mixing and tossing rapidly, till a silky, emulsified sauce forms and coats the noodles.
- 4
Mix (2). Take out from heat, add leftover 2 tablespoons olive oil, and mix well to mix. Mix in parsley, if using, and eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 2.5 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.02 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 119 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 687 kcal |
| Protein | 14.9 g |
| Carbohydrate | 85 g |
| of which sugars | 3 g |
| of which free sugars | 0 g |
| Fat | 31.7 g |
| of which saturates | 4.5 g |
| Fibre | 3.7 g |
| Salt | 0.02 g |
Protein per 100 kcal
2.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
