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Dinner · Italian · Weeknight
Spaghetti aglio e olio
Aglio e olio, pasta with garlic and olive oil, is one of the simplest yet greatest pasta dishes of all time. It's quick, easy, and uses a lot of basic…
- 25 min hands-on
- 30 min total
- Serves 4
- under $4 a serving
- Vegan
- skillet
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- 1 pound (500g)spaghetti (or similarly shaped pasta)check the label: may contain eggs
- ½ cup (110g)extra virgin olive oil
- 5-6 clovesgarlic
- ¼ tspred pepper flakes
- 1 bunchfresh parsley
Method one step at a time, with timers in the app
- Heat a large skillet on medium-high heat, start cooking the pasta.
- Finely slice or mince the garlic and finely chop the parsley.
- Add the oil and garlic to the skillet and gently cook it until it's lightly golden brown.
- Add the red pepper flakes to the skillet and turn down the heat to let its flavor infuse the oil.
- When the pasta has finished cooking, drain it, and reserve at least around a cup of the cooking water.
- Now add the drained pasta with some of the cooking water to the skillet and toss vigorously. The starch in the pasta water will help the sauce emulsify and get it to the right consistency.
- At the very last second add the parsley, to preserve its freshness. Adjust the seasoning to taste if necessary.
Allergens, with the fine print read
- ⚠Contains gluten.
- ?Check the label: spaghetti (or similarly shaped pasta) may contain eggs, depending on the brand.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by robert5800, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.