Ingredients

Adjust Servings:

	8 Garlic cloves
	1 bunch (15 grams) Fresh parsley
	250-300 grams Egg free spaghetti
	0,5 to 1 tablespoon Chili flakes
	80 ml Oil
	Salt

Nutritional information

384

Calories

51g

Carbs

16g

Fat

Protein

Sugar

Spaghetti aglio e olio

20 minutes
Serves 3
Easy

Ingredients

8 Garlic cloves
1 bunch (15 grams) Fresh parsley
250-300 grams Egg free spaghetti
0,5 to 1 tablespoon Chili flakes
80 ml Oil
Salt

Directions

Steps

Done

Preparations

Boil a large pot of water and very generously salt it.
Peel the garlic by cutting off the woody edge. Do not smash the cloves because you need them whole.
Then slice the cloves as thinly as possible. Take as much time as you need. Set aside for later.
Finely chop the parsley and set aside for later.

Done

Boil the spaghetti a little shorter than the package instructions. Reserve the pasta water after you're done cooking the pasta.
Meanwhile heat up the oil in a pan over low heat and add in the garlic cloves. Sauté until the garlic is just about to brown, then add in the chili flakes and stir through. You can add as much chili flakes as you want. I did a little less than 1 tablespoon.
Add in the pasta, parsley, and some of the pasta water.
Mix everything well together. Cook until the pasta is al dente, and add more pasta water if needed. The pasta soaks up the water so you may need to add more!