Recipe:

Spaghetti with Garlic and Olive Oil

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Serves 4

This dish is typically called Spaghetti Aglio e Olio, named after the garlic and olive oil that flavor it. The preparation is a breeze and the results are simply magnificent. In this traditional and timeless Italian production, you toss hot pasta with lots of garlic sautéed in extra virgin olive oil, seasoned with a little crushed red pepper and finished with grated Pecorino Romano cheese. Serve with a mixed salad, crusty bread and your favorite light red wine.

Ingredients

1 pound dried spaghetti
5 tablespoons extra virgin olive oil
8 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup chopped flat-leaf parsley
1/2 cup grated Pecorino Romano cheese
Salt and pepper to taste

Method

Bring a large pot of salted water to a boil; add spaghetti and cook until al dente. Reserve 1/3 cup of the pasta cooking water, then drain well.

Meanwhile, heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring occasionally, until the garlic begins to lightly brown, approximately 5 minutes.

Add cooked pasta to the oil along with the reserved 1/3 cup pasta water. Add all but 1 tablespoon of the parsley, half of the cheese, and salt and pepper and toss well. Transfer to a serving plate or bowl, top with remaining parsley and cheese and serve immediately.

Nutrition

Per serving (about 5oz/161g-wt.): 650 calories (210 from fat), 24g total fat, 6g saturated fat, 15mg cholesterol, 560mg sodium, 87g total carbohydrate (4g dietary fiber, 3g sugar), 21g protein

Tags: Italian, Vegetarian, Sugar Conscious

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