Italian · Dinner
Garlic and Oil Noodles
Spaghetti tossed in garlic-infused olive oil with chili flakes, parsley, and pecorino, finished with starchy pasta water for a glossy emulsified sauce. Rooted in Neapolitan cucina povera, this dish relies on slow-cooked garlic and quality oil rather than a sauce base.
$2
8 minsPrep
15 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
725Calories
18.9gProtein
34.2gFat
85.4gCarbs
2.8gSugar
4.8gFiber
998mgSodium
10mgChol
6.8gSat Fat
386mgPotassium
252mgCalcium
3.1mgIron
0.3mcgVitamin B12
8mgVitamin C
vegetarian
gluten-free-adaptable
low-cholesterol
mediterranean
thirty-min-meals
all-time-classics
vegetarian
low-chol
Instructions
1
Prep
Slice garlic thinly, chop parsley, and bring salted water to boil in a large pot over high heat.
2
Sauté
Warm olive oil in a wide skillet over medium-low heat, add sliced garlic and chili flakes, cook 3–4 minutes swirling often until garlic turns pale gold, smells sweet, and starchy pasta water is ready.
3
Boil
Cook spaghetti 9–10 minutes over high heat until al dente, then reserve 1/2 cup starchy water before draining completely.
4
Plate
Add drained spaghetti to the skillet, toss over medium heat with pasta water until glossy, remove from heat, fold in parsley and pecorino romano, twirl onto a warmed plate, finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g dry spaghetti
- 90ml90ml olive oil
- 8 cloves8 cloves garlic
- 1/2 tsp1/2 tsp chili flakes
- 4 tbsp4 tbsp parsley
- 4 tbsp4 tbsp pecorino romano
- 1 tsp1 tsp salt, for the pasta water
- 2 pinch2 pinch black pepper
