Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 4

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.

Recipe by Cooking Light September 2000

Gallery

Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

278 calories; calories from fat 25%; fat 7.7g; saturated fat 1g; mono fat 5.1g; poly fat 1g; protein 7.9g; carbohydrates 43.7g; fiber 1.5g; cholesterol 0mg; iron 2.4mg; sodium 66mg; calcium 20mg.
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