Spaghetti Aglio e Olio

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Spaghetti Aglio e OlioRecipe

Photo: Hector Sanchez Styling: Heather Chadduck Hillegas  

"When I cook at home, I use fish sauce in a lot of Italian food," Quealy Watson says. "I took Latin for four years and read most of Apicius [a collection of ancient Roman recipes]. After seeing the prevalence of garum, a fermented fish sauce, in ancient Roman cooking, using fish sauce in Italian food just made sense. It's essentially anchovy juice." Look for crispy fried garlic at your local Asian market.


Serves 4 (serving size: about 1 cup)


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10 ounce refrigerated fresh spaghetti noodles
1/3 cup extra-virgin olive oil
5 garlic cloves, thinly sliced
2 dried red Chinese chiles or chiles de arbol, seeded and sliced into rings
2 tablespoons fresh lemon juice
1 tablespoon fish sauce
3/8 teaspoon kosher salt
2 tablespoons chopped fresh Thai basil
1 tablespoon chopped fresh parsley
1 tablespoon fried garlic (optional)


Hands-on: 21 Minutes
Total: 21 Minutes

1. Bring a large pot of water to a boil over high heat; add pasta to pan. Cook 1 to 3 minutes or until al dente. Drain, reserving 1/2 cup cooking liquid.

2. Heat oil in a large skillet over medium heat; add sliced garlic to pan. Cook 30 seconds or until lightly browned. Add chiles to pan; cook 1 minute or until chiles are fragrant. Stir in juice, fish sauce, and reserved pasta water; bring to a boil. Cook 2 to 3 minutes or until reduced and saucy. Add pasta and salt to pan; toss well to coat. Sprinkle evenly with basil, parsley, and fried garlic, if desired.

Created date

March 2016

Nutritional Information

Calories 381
Fat 20.1 g
Satfat 2.7 g
Monofat 13.3 g
Polyfat 2.6 g
Protein 9 g
Carbohydrate 41 g
Fiber 3 g
Cholesterol 52 mg
Iron 3 mg
Sodium 554 mg
Calcium 24 mg
Sugars 1 g
Est. Added Sugars 0 g