Olive Oil Recipes
Spaghetti with Garlic, Olive Oil and Chilli
Classic Aglio, Olio e Peperoncino uses garlic, chilli, extra-virgin olive oil and starchy pasta water to form a light emulsion rather than soaking the pasta in oil.
- Time
- 20 min
- Difficulty
- Easy
- Serves
- Serves 4
Method
- Cook the pasta in plenty of salted boiling water until about 1 minute short of the package’s al dente time. Reserve about 150 ml pasta water.
- Add the oil and garlic to a cold pan and warm slowly over medium-low heat. Let the garlic become pale gold, never dark brown.
- Add the chilli and cook over low heat for a few seconds.
- Transfer the pasta directly to the pan, add about 80 ml pasta water and toss briskly over medium heat.
- Add small amounts of pasta water as needed so the oil and starch emulsify and coat the spaghetti.
- When the pasta is al dente and almost no free liquid remains, turn off the heat, add parsley, toss and serve immediately.
Estimated nutrition per serving
- Energy
- About 1,810 kJ / 435 kcal
- Fat
- About 16 g
- of which saturates
- About 2.5 g
- Carbohydrate
- About 59 g
- of which sugars
- About 3 g
- Protein
- About 11 g
- Fibre
- About 3 g
- Sodium
- Depends on pasta-water salinity and draining
Nutrition noteEstimated per serving. Not all salt added to the cooking water enters the finished dish.
