Rigatoni Aglio e Olio

Name: Rigatoni Aglio e Olio
Total time: 25 min
Yield: 169 g
Ingredients: Fried Egg (without salt) 55 g; Sliced Garlic 10 serving; Whole Wheat Rigatoni Pasta 80 g; Black Pepper 3 g; Salt 1 portion(1/3 tsp); Crushed Red Pepper 5 serving; Olive Oil 15 spoon

Aglio e Olio

Cook 25 min Difficulty NORMAL 634 kcal

#Rigatoni #Aglio e Olio #Pasta #Italian Food #Garlic Pasta #Olive Oil #Beer Snack #Easy Recipe #Red Pepper Flakes #Homemade Pasta

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Ingredients

Main ingredients

Fried Egg (without salt) 55 g
Sliced Garlic 1 serving
Whole Wheat Rigatoni Pasta 80 g

Seasonings/Sauce

Black Pepper 3 g
Salt 1 portion(1/3 tsp)
Crushed Red Pepper 5 serving
Olive Oil 15 spoon

Nutrition summary

Carbohydrates 89.85 g 55%

Protein 20.06 g 12%

Fat 23.68 g 33%

Serving size 169g

Cooking steps

1

Boil rigatoni pasta in salted, boiling water.
2

Add olive oil to a pan, then sauté minced garlic over low heat.
3

Add red pepper flakes and continue to sauté.
4

Add the cooked rigatoni pasta to the pan and mix well.
5

Add a little pasta cooking water to adjust the consistency and flavor.
6

Season with salt and pepper.
7

Sprinkle chopped parsley on top to finish.

Rigatoni Aglio e Olio

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