Spaghetti Aglio, Olio e Peperoncino
Italian Spaghetti Aglio, Olio e Peperoncino Recipe! The quickest spaghetti recipe with olive oil, garlic, and chili pepper!
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Servings :
Calories : 626kcal
Ingredients
- 7 oz (200 g) spaghetti
- ¼ cup (4 tbsp) olive oil
- 4 cloves garlic thinly sliced
- 1 red or green chili pepper seeded & thinly sliced
- ¼-½ tsp salt
- black pepper
- ¼ cup (4 tbsp) pasta water
- 2 tbsp parsley chopped
Instructions
- Cook the spaghetti in a large pot of boiling salt water until al dente. Drain over a sieve.
- Heat a skillet with olive oil. Add garlic and chili pepper, fry for 5 minutes over medium heat. → Avoid frying over high heat! Otherwise, the garlic and chili pepper will burn quickly.
- Add drained pasta and ¼ cup of pasta water, toss for one minute. Season with salt and freshly cracked black pepper.
- Sprinkle with chopped parsley and, if you like, grated parmesan cheese or this vegan parmesan cheese.
Notes
- Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
- Gluten-Free: Regular spaghetti can be replaced with gluten-free spaghetti (I love Barillas’s gluten-free spaghetti).
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Nutrition
Calories: 626kcal | Carbohydrates: 78g | Protein: 14g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 302mg | Potassium: 340mg | Fiber: 4g | Sugar: 4g | Vitamin A: 552IU | Vitamin C: 40mg | Calcium: 41mg | Iron: 2mg