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Spaghetti Aglio E Olio

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

25 min

Ready

40 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ pounds spaghetti
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3 each garlic cloves
sliced
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¼ cup olive oil, extra-virgin
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1 x salt
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1 x black pepper
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1 small pimentos
hot, red, chopped
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5 tablespoons parsley leaves
chopped
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Ingredients

Amount Measure Ingredient Features
680.4 g spaghetti
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3 each garlic cloves
sliced
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59 ml olive oil, extra-virgin
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1 x salt
* Camera
1 x black pepper
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1 small pimentos
hot, red, chopped
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75 ml parsley leaves
chopped
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 76219% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 43g 43%
Dietary Fiber 6g 23%
Sugars g
Protein 45g
Vitamin A 6% Vitamin C 12%
Calcium 5% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
 

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