Pasta Aglio E Olio

With just five ingredients Pasta Aglio e Olio is a shining star in the simple pasta realm. Each garlic and parmesan packed bite is a step closer to aldente pasta heaven!

Course Main Course

Cuisine Italian

Keyword Pasta Aglio E Olio, pasta, garlic pasta

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 411kcal

Author Nicole

Cost $15

Equipment

1 Large skillet

Ingredients

1 lb spaghetti
1/4 cup olive oil
1 head garlic, skins removed and cloves finely minced
1 tsp kosher salt
3/4 cup freshly grated parmigiano-reggiano
1/2 - 3/4 cup cup water
2 cups baby spinach

Instructions

Fill a large pot 3/4 full with water. Bring to a boil. When the water comes to boil, season well with salt. It should taste as salty as the sea. Drop the pasta in the water. Use the tongs to make sure the pasta does not stick together. Cook the pasta just until aldente.
While you bring the water to a boil heat a large skillet with high sides to a medium-low heat. Add the olive oil. When the oil is hot, add the garlic and red pepper flakes if using. Gently sweat the garlic over the medium low heat until soft and fragrant, about 2-3 minutes. If at any point the garlic starts to brown turn the heat down. Once the garlic is fragrant, add 1/2 teaspoon salt and give it a stir. Remove from the heat.
When the pasta is done cooking, use tongs to transfer the pasta to the olive oil and garlic. Toss the noodles in the oil and garlic. Add the parmesan cheese, remaining salt and black pepper. Toss until coated. Add the spinach and 1/2 cup starchy pasta water. Toss until the cheese has melted and spinach has wilted. If needed, add more pasta water.
Done. Season with salt and pepper.

Nutrition