Spaghetti Aglio E Olio (spaghetti With Garlic
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian, Pasta | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Spaghetti |
| 3 | Garlic, large sliced | |
| 1/4 | c | Extra virgin olive oil |
| Salt | ||
| Fresh ground black pepper | ||
| 1 | Hot red pimento, freshchop | |
| 5 | T | Parsley, fresh chopped |
INSTRUCTIONS
Fill a large saucepan with 7 pints (5L) of cold water and bring to a rolling boil over high heat. Add 2TB salt and return to a rolling boil. Add pasta and cook uncovered, stirring occasionally with a plastic or wooden fork. When cooked, remove from water immediately. Do not rinse. While the pasta is cooking, prepare your sauce. In a skillet, saute the garlic in oil over medium heat until transparent; add the hot pimento and parsley. Reduce hat to low, add spaghetti and mix gently. Season generously with black pepper and serve immediately. If desired, add grated Parmigiano-Reggiano cheese to taste.
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Nutrition (calculated from recipe ingredients)
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Calories: 637
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 86mg
Potassium: 417.3mg
Carbohydrates: 128.2g
Fiber: 5.7g
Sugar: 4.6g
Protein: 22.5g