Spaghetti Aglio, Olio e Peperoncino

Name: Spaghetti Aglio, Olio e Peperoncino
Cook time: 2 min
Total time: 2 min
Yield: 2 servings
Ingredients: 200 g spaghetti; 6 garlic clove; 1 dried chili; 4 tbsp olive oil; 1 tsp dried oregano; 1 bunch parsley; 1 tsp salt

Spaghetti tossed with garlic, olive oil, and chili, brought together with a ladleful of pasta water for a silky emulsion. Ready in just a few minutes.

Total time : 2 min
Servings : 2 servings
Difficulty : Easy

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Steps

1
Peel and crush the garlic cloves.
2

Nutrition · per serving · Estimate

669 kcal

Protein

15 g

Carbs

82 g

Fat

32 g

Macronutrients

Protein

30% RI

15 g

Carbs

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In a frying pan, combine the olive oil and garlic while cold, then heat gently until the garlic turns golden without burning.

3

Roughly chop the dried chili and add it with a pinch of oregano and a little parsley.

4

Turn off the heat and leave to infuse for at least 2 minutes.

2 min

5

Return the pan to medium heat, add 1–2 ladlefuls of pasta water to emulsify the sauce, and season with salt.

6

Cook the spaghetti al dente according to the package instructions.

7

Drain, reserving a little pasta water, then add the spaghetti to the pan and toss to coat well; loosen with a little pasta water if needed. Add a little parsley at the end of cooking.

8

Serve immediately.

31% RI

82 g

of which sugars

3% RI

3 g

Fat

45% RI

32 g

of which saturates

23% RI

4.6 g

Fiber

50% RI

12 g

Minerals

Sodium

42% RI

1012 mg

Potassium

23% RI

468 mg

Calcium

14% RI

113 mg

Iron

26% RI

3.7 mg

Magnesium

50% RI

186 mg

Zinc

29% RI

2.9 mg

Vitamins

Vitamin C

21% RI

17 mg

Vitamin D

0% RI

0 µg

Vitamin A

8% RI

68 µg

Vitamin B6

29% RI

0.4 mg

Vitamin B12

0% RI

0 µg

7/7 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

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