Spaghetti Aglio E Olio
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
spaghetti
|
|
| 3 | each |
garlic cloves
sliced |
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | small |
pimentos
hot, red, chopped |
*
|
| 5 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
spaghetti
|
|
| 3 | each |
garlic cloves
sliced |
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | small |
pimentos
hot, red, chopped |
*
|
| 75 | ml |
parsley leaves
chopped |
|
Directions
Fill a large saucepan with 7 pints of cold water and bring to a rolling boil over high heat.
Add 2 tabelspoon salt and return to a rolling boil.
Add pasta and cook uncovered, stirring occasionally with a plastic or wooden fork.
When cooked, remove from water immediately. Do not rinse.
While the pasta is cooking, prepare your sauce.
In a skillet, sauté the garlic in oil over medium heat until transparent; add the hot pimento and parsley.
Reduce hat to low, add spaghetti and mix gently.
Season generously with black pepper and serve immediately.
If desired, add grated Parmigiano-Reggiano cheese to taste.
