Library Kitchen

Serves 2 · 5 min prep · 15 min cook

Spaghetti Aglio e Olio

dinneritalianquickvegetarian

Ingredients

200 g spaghetti
4 tbsp olive oil
4 garlic cloves, thinly sliced
0.5 tsp pepper flakes
1 tsp salt
2 tbsp parsley, chopped

Per serving

Calories: 520 kcal
Protein: 12 g
Carbs: 78 g
Fat: 17 g

The original pantry pasta: garlic, oil, chili, and parsley. It succeeds or fails on patience — take the garlic slowly.

Method

Boil the spaghetti in well-salted water until al dente. Reserve a cup of pasta water.
Meanwhile, warm the oil with the garlic over low heat until the slices turn pale gold — never brown fast.
Add the pepper flakes off the heat and let them bloom in the warm oil.
Toss the drained pasta with the oil, a splash of pasta water, and the parsley until glossy.
Serve immediately; there is no second act for this one.

Cook this every week? Plan it in Mimos — the shopping list builds itself.