15-Minute Spaghetti Aglio e Olio: Easy Italian Pasta | Chef Fran Presents

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.

Bring a large pot of water to a boil and add 4 teaspoons of Himalayan salt.

Add spaghetti to the boiling water without breaking it and stir to prevent sticking.

Cook spaghetti until al dente, checking for firmness and pale beige color, about 8-10 minutes.

While spaghetti cooks, thinly slice 10 cloves of garlic.

In a separate skillet, heat extra virgin olive oil over medium heat until shimmering.

Add sliced garlic to the skillet and sauté until lightly toasted, adjusting heat to prevent burning.

Add crushed red pepper flakes to the garlic and sauté for an additional 30 seconds.

Reserve some pasta water, then drain the spaghetti and add it to the skillet with garlic oil.

Toss the spaghetti in the skillet, adding reserved pasta water as needed to create a sauce.

Add chopped parsley to the pasta and toss to combine before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens