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 sautéed with garlic, olive oil, and chili, bound with a ladle of pasta cooking water for a silky, emulsified sauce. Ready in minutes.

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

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Steps

1
Peel, then 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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FlorianShared by @florian

Facebook · La Siciliana - restaurant Italien Enghien

Watch the original

In a skillet, combine the olive oil and garlic off the heat, then warm gently until the garlic turns pale golden without burning.

3

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

4

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

2 min

5

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

6

Cook the spaghetti al dente according to the package directions.

7

Drain, reserving some cooking water, add the spaghetti to the pan, and toss to coat; adjust with a little cooking 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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