Spaghetti Al Aglio, Olio E Peperoncino Recipe | Yummly
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Spaghetti Al Aglio, Olio E Peperoncino

MICHAELPOPOV14874
7Ingredients
25Minutes
720Calories
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Description

A light and spicy pasta dish from Napoli.

Ingredients

US|METRIC
4 SERVINGS
  • 500 grams spaghetti
  • 6 garlic cloves
  • 1/4 cup flat leaf parsley
  • 1 teaspoon peperoncino (chili flakes)
  • 1/2 cup olive oil (more if you want)
  • pepper (to taste)
  • salt (to taste)
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    Directions

    1. Peel and thinly chop the garlic and the parsley (do not mix) and heat enough olive oil in a pan to cover its whole surface.
    2. Meanwhile boil some water with pepper, salt and olive oil and when the water begins to boil, throw the pasta in and cook al dente (approx. 1.5min less than the indication on the packaging).
    3. When the olive oil is hot, toss in the garlic and set to a low-medium heat for the garlic to simmer. When the garlic goes golden and a little translucent, or when the oil begins to bubble, throw in the chopped parsley and the chili flakes, and set to low heat. It is VERY IMPORTANT that the garlic is not burnt or overcooked at all. Leave for a further 2min and take the pan off the heat.
    4. When the pasta is ready, drain it and place in a large bowl. Pour the contents of the pan over the pasta and mix well. Season with pepper, salt and additional flakes and/or olive oil to your desire.

    NutritionView More

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    720Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories720Calories from Fat270
    % DAILY VALUE
    Total Fat30g46%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol
    Sodium210mg9%
    Potassium350mg10%
    Protein17g33%
    Calories from Fat270
    % DAILY VALUE
    Total Carbohydrate97g32%
    Dietary Fiber5g20%
    Sugars4g8%
    Vitamin A8%
    Vitamin C15%
    Calcium6%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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