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Spaghetti Aglio e Olio
Main course · Italian

Spaghetti Aglio e Olio

15 min Serves 4 ~544 kcal/serving ~£3.60 (£0.90/serving) VeganVegetarianDairy-free
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Ingredients

  • 400 g spaghetti
  • 6 cloves garlic
  • 6 tbsp olive oil
  • 1 tsp chilli flakes
  • 20 g fresh parsley
  • 1 tsp salt

Nutrition (per serving)

Calories
544 kcal
Protein
12.5 g
Carbohydrate
72.5 g
of which sugars
2.8 g
Fat
21.9 g
of which saturates
3.2 g
Fibre
3.6 g
Salt
1.48 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the spaghetti in well-salted boiling water, saving a mug of pasta water before draining.

  2. 2

    Gently warm the olive oil and thinly sliced garlic over a low heat until pale gold (do not burn).

  3. 3

    Stir in the chilli flakes, then add the drained pasta and a splash of pasta water, tossing to coat.

  4. 4

    Toss through chopped parsley, season, and serve straight away.

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