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Recipe details
Spaghetti with Garlic and Oil
Spaghetti coated with garlic gently fried in olive oil and finished with parsley and red pepper.
≈ 462 kcal/100 g · ≈ 572 kcal/serving
20 minEasyItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
spaghetti85 g
garlic3 pcs
extra-virgin olive oil30 ml
flat-leaf parsley8 g
red pepper flakes0.5 g
salt2 g
Cookware and utensils
large pot
colander
large skillet
chef's knife
cutting board
tongs
Directions
01
Boil the spaghetti in salted water until al dente.
Products
spaghetti — 85 g; salt — 2 g
Action
boil
Time
9 min
Temperature
100°C (212°F)
02
Drain the spaghetti in a colander.
Products
spaghetti — 85 g
Action
drain
Time
1 min
Temperature
no heat
03
Heat the olive oil in a skillet.
Products
extra-virgin olive oil — 30 ml
Action
heat
Time
2 min
Temperature
low heat, about 150°C (300°F)
04
Fry the garlic and red pepper flakes until the garlic is pale golden.
Products
garlic — 3 pcs; red pepper flakes — 0.5 g
Action
fry
Time
3 min
Temperature
low heat, about 150°C (300°F)
05
Toss the spaghetti with the seasoned oil.
Products
spaghetti — 85 g; extra-virgin olive oil — 30 ml; garlic — 3 pcs; red pepper flakes — 0.5 g
Action
toss
Time
2 min
Temperature
no heat
06
Fold the parsley into the spaghetti.
Products
flat-leaf parsley — 8 g
Action
fold
Time
1 min
Temperature
no heat
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