Aglio e Olio

Name: Aglio e Olio
Yield: 128 g
Ingredients: De Cecco Linguine 100 g; Olive Oil 10 spoon; Crushed Peperoncino 1 serving; Oyster Sauce 10 g; Fish Sauce 7 g

Difficulty EASY 450 kcal

#Aglio e Olio #Olive Oil Pasta #Italian Cuisine #Garlic Pasta #Easy Pasta #Peperoncino #Spaghetti #Home Cooking #Vegetarian Pasta

Image coming soon

Ingredients

Main ingredients

De Cecco Linguine 100 g
Olive Oil 1 spoon

Seasonings/Sauce

Crushed Peperoncino 1 serving
Oyster Sauce 10 g
Fish Sauce 7 g

Nutrition summary

Carbohydrates 71.34 g 64%

Protein 14.54 g 13%

Fat 11.72 g 23%

Serving size 128g

Cooking steps

1

Slice the garlic thinly.
2

Boil the spaghetti in salted water.
3

Heat olive oil in a pan and sauté garlic over low heat.
4

Add peperoncino and stir-fry together.
5

Add the cooked pasta and a little pasta water to the pan and mix.
6

Season with salt and pepper.
7

Sprinkle with parsley to finish.

Aglio e Olio

AI 영양사 앤디