Spaghetti Aglio e Olio | Easy & Delicious | Kitchen on the Cliff with Giovanna Bellia LaMarca

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.

Boil water in a large pot and add 1 teaspoon of salt.

Add spaghetti to the boiling water, waiting for it to soften before submerging it completely.

Cook spaghetti for about 6 minutes while preparing the sauce.

In a skillet, heat 1/2 cup of olive oil over medium-low heat.

Chop garlic into small pieces without using a cutting board.

Add chopped garlic to the skillet and sauté until golden brown.

Add red pepper flakes to the garlic and oil, adjusting the amount to taste.

Reserve some pasta water before draining the spaghetti.

Add drained spaghetti directly to the skillet with garlic oil.

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

Season with salt to taste and continue to mix until the pasta absorbs the sauce.

Serve immediately, optionally garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens