Spaghettini with Oil and Garlic

Becky Luigart-Stayner

In Italian recipes, a simple garlic and olive oil sauce is known as aglio e olio. This classic pasta recipe comes together quickly, so it's a good weeknight dinner. Just pair it with a green salad and a bottle of wine. Spaghettini is in between the sizes of vermicelli and spaghetti, so either of those is a good substitute. Be careful not to overcook the garlic, as browned garlic tastes bitter. Push the garlic to one side of the pan so it will cook evenly.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 24%
  • Fat: 8g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 12.7g
  • Carbohydrate: 44.4g
  • Fiber: 1.6g
  • Cholesterol: 10mg
  • Iron: 2.6mg
  • Sodium: 603mg
  • Calcium: 190mg

Ingredients

  • 6 quarts water
  • 2 3/4 teaspoons salt, divided
  • 1 pound uncooked spaghettini
  • 2 tablespoons extravirgin olive oil
  • 10 garlic cloves, sliced
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon crushed red pepper
  • 1 cup (4 ounces) grated Parmigiano-Reggiano cheese

Preparation

  1. Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 1 cup cooking water.
  2. While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes or until fragrant or beginning to turn golden, stirring constantly. Remove from heat; stir in remaining 3/4 teaspoon salt, reserved 1 cup cooking water, parsley, and pepper.
  3. Add pasta to pan, stirring well to coat. Return pan to medium heat; cook 1 minute or until pasta is al dente, tossing to coat. Place 1 cup pasta mixture in each of 8 bowls; sprinkle each serving with 2 tablespoons cheese. Serve immediately.
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