Aglio e Olio

Name: Aglio e Olio
Yield: 142 g
Ingredients: Peperoncino 6 g; Soler Romero Organic Extra Virgin Olive Oil (FIRST DAY) 15 ml; Italian Parsley 15 인분; Fresh Garlic 6 clove; Spaghetti 100 g

526 kcal

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Ingredients

Main ingredients

Peperoncino 6 g
Soler Romero Organic Extra Virgin Olive Oil (FIRST DAY) 15 ml
Italian Parsley 0.5 인분
Fresh Garlic 2 clove
Spaghetti 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 77.37 g 59%

Protein 16.92 g 13%

Fat 16.6 g 28%

Serving size 142g

Cooking steps

1

Slice the garlic thinly
2

Pour olive oil into a pan
3

Sauté the garlic over low heat
4

Add peperoncino and sauté together
5

Boil the spaghetti noodles in salted water
6

Add the cooked noodles to the pan and mix
7

Season with salt
8

Finish with parsley

Aglio e Olio

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