How to make Spaghetti Aglio e Olio | KVUE at Home | KVUE

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is heart-healthy.

Introduce the dish and its simplicity, mentioning it has six ingredients.

Prepare garlic by removing the papery skin from about half a head of garlic.

Slice the garlic thinly, noting that there is no correct way to cut it.

Chop parsley finely, discarding the large stems but keeping the small ones.

Heat a pan on medium-low heat for the olive oil.

Boil water in a separate pan, ensuring it is salted for cooking the pasta.

Add half a pound of linguine to the boiling water and cook it a little less than the package instructions state.

In the heated pan, pour about half a cup of olive oil to create the sauce.

Add the sliced garlic to the olive oil and sauté until it is light golden brown.

Add crushed red pepper flakes to the garlic and oil, cooking for about 30 seconds.

Transfer the linguine directly from the boiling water to the pan with the garlic and oil, without draining it.

Mix the pasta with the garlic oil, adding more pasta water as needed to create a cohesive sauce.

Remove the pan from heat and toss in chopped parsley and squeeze lemon juice on top.

Serve the pasta in a bowl, optionally adding parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens