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Nutrition Facts
Serving Size 1 (172g) Recipe makes 4 servings The following items or measurements are not included below: 1 bunch Italian parsley
Calories 776
Calories from Fat 272		(35%)
Amount Per Serving		%DV
	Total Fat 30.2g	46%
	Saturated Fat 4.4g	21%
	Monounsaturated Fat 20.2g
	Polyunsaturated Fat 4.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 214mg		8%
Potassium 249mg		7%
Total Carbohydrate 106.3g		35%
	Dietary Fiber 5.0g	19%
	Sugars 3.8g
Protein 18.8g		37%
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Spaghetti Aglio Olio (Spaghetti With Garlic and Oil)

Recipe #96248 | 15 min | 5 min prep

⁽⁸⁾ RATE IT NOW Print Recipe

By: Miraklegirl
Jul 23, 2004

This great recipe is from David Rocco. It is a very simple and authentically italian way to prepare spaghetti.

SERVES 4 (change servings and units)

Ingredients

1 lb spaghetti
4 ounces breadcrumbs
1 bunch Italian parsley, finely chopped
1/2 cup extra virgin olive oil
3 garlic cloves, diced
3 dried chilies, crushed (optional)
salt, to season

Directions

1
Bring salted water to a boil, and cook spaghetti for about 8 minute.
2
Remove just before the al dente stage.
3
Drain but reserve a few ladles of pasta water.
4
Toast breadcrumbs along with parsley in a dry saucepan until golden brown.
5
In another pan, heat extra virgin olive oil and combine garlic and chili peppers.
6
Cook for a few minutes or until golden brown.
7
Do not burn the garlic; otherwise it will become bitter.
8
Add spaghetti to the pan with olive oil and mix well.
9
To prevent dryness, ladle some pasta water to the pasta.
10
Cook for another minute or until desired state of al dente.
11
Mix in toasted breadcrumbs and parsley before serving.

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Featured Reviews for This Recipe

From: Ilysse

On Dec 1, 2009

I make this often. I never add the chilies, my husband wouldn't like it that way. In the summer, when we have fresh tomatoes I'll slice up some and toss them in with the garlic and oil. This is also good with some fresh arugula or spinach tossed in at the last moment.

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From: Shlooper

On Oct 22, 2009

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From: LouLouIzSpoiled

On Aug 25, 2008

I left out the breadcrumbs on this one but other than that made as directed and it was so simple to prepare. I only used a sprinkling of chili peppers, as we don't like anything too hot. Using a ladle full of pasta water did help with keeping the pasta nice and moist along with the oil. We loved this and will use again. Next time I may add in some zucchini, yellow squash, green and red peppers and string beans for a veggie dish.

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From: Epicaricacy

On Jul 24, 2006

Fantastic recipe. It's quick and easy, and I had most of the ingredients in my kitchen, except for the garlic, which I substituted half an onion for. Since I used too little pasta, there were a bit too many breadcrumbs, but it was still good nonetheless.

1 people found this review helpful

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