Spaghetti with Garlic and Olive Oil

Serves 4
Time 15 min

This dish is typically called Spaghetti Aglio e Olio, named after the garlic and olive oil that flavor it. In this traditional and timeless Italian production, you toss hot pasta with lots of garlic sautéed in extra virgin olive oil, seasoned with a little crushed red pepper and finished with grated Pecorino Romano cheese. Serve with a mixed salad, crusty bread and your favorite light red wine.

Special Diets:

VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    1 pounddried spaghetti
    5 tablespoonsextra-virgin olive oil
    8 clovesgarlic, finely chopped
    1/4 teaspooncrushed red Chile flakes, (optional)
    1/2 cupchopped fresh flat-leaf parsley
    1/2 cupgrated Pecorino Romano cheese
    Salt and pepper to taste

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Method

Bring a large pot of salted water to a boil; add spaghetti and cook until al dente according to package directions.


Reserve 1/3 cup of the pasta cooking water, then drain well.


Meanwhile, heat oil in a large skillet over medium heat.


Add garlic and pepper flakes and cook, stirring occasionally, until the garlic begins to lightly brown, approximately 5 minutes.


Add cooked pasta to the oil along with the reserved 1/3 cup pasta water.


Add all but 1 tablespoon of the parsley, half of the cheese, and salt and pepper and toss well.


Transfer to a serving plate or bowl, top with remaining parsley and cheese and serve immediately

Nutritional Info

Serving Size

Calories

650

Total Fat

24g

Saturated Fat

6g

Cholesterol

15mg

Sodium

560mg

Total Carbohydrate

87g

Dietary Fiber

4g

Total Sugars

3g

Protein

21g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.