Fettuccine with Olive Oil, Garlic, and Red Pepper

Fettuccine with Olive Oil, Garlic, and Red Pepper

  • Yield: 6 servings


  • 1/4 cup extra-virgin olive oil, divided
  • 3 none garlic cloves, minced
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon crushed red pepper
  • 6 none quarts water
  • 1 tablespoon plus 1/4 teaspoon fine sea salt, divided
  • 12 ounces uncooked fettuccine


1. Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic; cook 30 seconds or just until garlic begins to brown, stirring frequently. Stir in parsley and pepper. Remove from heat.

2. Bring 6 quarts water and 1 tablespoon salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water. Add hot pasta, reserved cooking water, and remaining 1/4 teaspoon salt to garlic mixture. Increase heat to medium-high; cook 2 minutes or until pasta is al dente, tossing to combine. Place 1 cup pasta mixture on each of 6 plates; drizzle each serving with 1 teaspoon remaining oil.

Nutritional Information

Amount per serving
  • Calories: 293none
  • Fat: 10.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 1.7g
  • Protein: 7.5g
  • Carbohydrate: 42.9g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 238mg
  • Calcium: 16mg

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Fettuccine with Olive Oil, Garlic, and Red Pepper Recipe