Aglio e Olio

Name: Aglio e Olio
Yield: 219 g
Ingredients: Fresh Garlic 45 clove; Spaghetti 150 g; Red Pepper (Dried) 3 g; Basil Leaves (Fresh) 3 g; Hondashi 3 g; Olive Oil 15 g

733 kcal

#Aglio e Olio #Italian Pasta #Garlic Pasta #Easy Cooking #Super Simple Recipe #Olive Oil #Peperoncino #Spaghetti #Noodle Dish #Homemade

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Ingredients

Main ingredients

Fresh Garlic 15 clove
Spaghetti 150 g

Seasonings/Sauce

Red Pepper (Dried) 3 g
Basil Leaves (Fresh) 3 g
Hondashi 3 g
Olive Oil 15 g

Nutrition summary

Carbohydrates 122.54 g 66%

Protein 22.35 g 12%

Fat 18.31 g 22%

Serving size 219g

Cooking steps

1

Slice the garlic thinly.
2

Prepare the peperoncino.
3

Boil the spaghetti noodles in boiling water.
4

Add olive oil to the pan and sauté the garlic over low heat.
5

Add the peperoncino and sauté together.
6

Add the boiled spaghetti noodles to the pan and mix with a little pasta water.
7

Season with salt and pepper.
8

Finish with parsley.

Aglio e Olio

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