Aglio E Olio - Spaghetti With Garlic And Olive Oil Recipe

Name: Aglio E Olio - Spaghetti With Garlic And Olive Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g spaghetti (or similar kind of pasta eg vermicelli, spaghettini, angel hair); 2 tablespoons salt; 1/4 cup olive oil (extra virgin or a lighter olive oil if you prefer); 3 large garlic cloves, finely chopped; 2 anchovy fillets, finely chopped (or minced); 1/2 - 3/4 teaspoon minced chili (I use minced chilli from a jar); 1/2 lemon, juice of; 1/4 cup soft breadcrumbs (made from fresh bread); 1 bunch parsley, finely chopped (or, better still, run through a food processor); 40 g parmesan cheese, finely grated (or, better still, processed into granules); 1/2 teaspoon salt

Servings: persons

200 g spaghetti (or similar kind of pasta eg vermicelli, spaghettini, angel hair)
2 tablespoons salt
1/4 cup olive oil (extra virgin or a lighter olive oil if you prefer)
3 large garlic cloves, finely chopped
2 anchovy fillets, finely chopped (or minced)
1/2 - 3/4 teaspoon minced chili (I use minced chilli from a jar)
1/2 lemon, juice of
1/4 cup soft breadcrumbs (made from fresh bread)
1 bunch parsley, finely chopped (or, better still, run through a food processor)
40 g parmesan cheese, finely grated (or, better still, processed into granules)
1/2 teaspoon salt

1
Bring a large pot of water to the boil.
2
Add 2 tablespoons salt.
3
Add spaghetti.
4
Cook for 14 minutes exactly, then drain.
5
About half-way through the cooking time for the spaghetti, heat the olive oil in a large frypan over a medium heat.
6
Add the garlic, anchovy and chilli - I pound these three ingredients in a mortar and pestle for a minute or so first, but this is not absolutely necessary.
7
Cook the garlic, anchovy and chilli mixture in the oil for a couple of minutes until the garlic is soft but not brown.
8
Reduce heat to low and add lemon juice, breadcrumbs, salt and half the parsley and stir to combine.
9
With the pan still on the heat, add the drained spaghetti and toss with a pair of tongs or two forks to combine thoroughly.
10
Serve sprinkled with grated or granulated parmesan cheese and the rest of the parsley.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 200 g spaghetti (or similar kind of pasta eg vermicelli, spaghettini, angel hair), 2 tablespoons salt, 1/4 cup olive oil (extra virgin or a lighter olive oil if you prefer), 3 large garlic cloves, finely chopped, and more.

Yes, Aglio E Olio - Spaghetti With Garlic And Olive Oil falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aglio E Olio - Spaghetti With Garlic And Olive Oil

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