In Italian, aglio e olio (AH-lyoh ay OH-lyoh) means "garlic and oil." Typically, the garlic is fried in olive oil on the stovetop, but we've cooked it with olive oil in the microwave, which is easier and omits the risk of burning the garlic. You can add some crushed red pepper flakes for a spicier version.
2 tablespoons extra-virgin olive oil
1/4 teaspoon dried oregano
4 large garlic cloves, minced
4 quarts water
8 ounces uncooked spaghetti
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons minced fresh parsley
How to Make It
Combine the olive oil, oregano, and minced garlic in a small microwave-safe bowl. Cover with wax paper, and microwave at HIGH for 1 minute.
Bring water to a boil in a large stockpot. Add spaghetti; return to a boil. Cook, uncovered, 10 minutes or until al dente, stirring occasionally. Drain. Return to pot. Stir in the garlic mixture and broth. Cook over medium heat 4 minutes or until broth is absorbed, stirring constantly. Stir in parsley.
Delicious and simple. I used only 2 cloves of garlic, because 4 cloves seemed excessive to me. It was satisfying with dried parsley, but I'll definitely try fresh parsley next time. Served with a simple tarragon chicken.
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