Main Course
🌍 Public
🥜 Allergy aware
Spaghetti Aglio e Olio
Spaghetti with garlic, olive oil, and chili — the simple Neapolitan classic.
🥜 Allergies considered in this recipe:
🌾 Gluten
Source / link: Italienische Küche (Neapel)
Ingredients
Amounts adjust automatically.
| 400 g | Spaghetti |
| 6 Stück | garlic cloves |
| 100 ml | olive oil |
| 1/2 TL | chili flakes |
| 1 Bund | parsley |
| 1 Prise | salt |
Preparation
- 1Cook spaghetti al dente in plenty of salted water.
- 2Slice the garlic thinly.
- 3Heat olive oil in a large pan and sauté the garlic over medium heat until golden (do not let it burn).
- 4Add the chili flakes and let them infuse briefly.
- 5Drain the spaghetti (reserve some pasta water) and add to the pan.
- 6Toss with a little pasta water until everything is coated in oil. Sprinkle with parsley and serve immediately.
Notes & tips
Note: WITHOUT milk, WITHOUT egg, WITHOUT soy — only gluten (pasta). For, easily possible with gluten-free pasta. Serve with parsley.
Nutrition
estimated per serving- Calories
- 782 kcal
- Protein
- 22 g
- Fat
- 31 g
- Carbs
- 112 g