Those brackets are not decoration — they are Foodakl's own read of this photograph, drawn where the app found each part of the plate.
Spaghetti aglio e olio
Also known as aglio e olio · aglio olio · garlic and oil spaghetti · spaghetti aglio olio peperoncino
Spaghetti slicked with olive oil in which garlic has gone golden, chilli flakes and parsley through it. Four ingredients, no hiding.
Typical serving
520 kcal
usually 410–660 kcal
 Protein | 12 g |
|---|---|
 Carbs | 69 g |
 Fat | 22 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 180gspaghetti
- 3 tbspolive oil
- 6garlic cloves
- 1 tspdried chilli flakes
- 1 handfulflat parsley
- to tastesalt
Method
5 steps
chop · 5mGarlic sliced as thin as the knife will allow. Six cloves looks like a mistake on the board and is not — it is the whole flavour of the plate.
boil · 9mSpaghetti in well-salted water. Take out a full mug of the water before it drains; half the sauce is in there.
fry · 7mGarlic into the oil in a cold wide pan on the lowest heat, brought up gently with the chilli until the slices are pale gold and no further. Browned garlic is bitter, and there is nothing else in this pan to hide behind.
fold · 4mPasta in with a good splash of the cooking water and tossed hard over the heat until the oil and water stop being two things and turn creamy round the strands. If the plate looks oily it simply has not been tossed enough.
finish · 1mParsley through, salt, and eaten immediately.
Worth knowing
The midnight pasta of Naples — the dish Italians cook at 2am because it is faster than deciding not to.
More from the Italian kitchen
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Browse macros for every Italian dish Foodakl can log: Italian
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