Spaghetti Aglio e Olio Piccante is a bold, easy-to-make dish that combines the aromatic flavors of garlic with a delightful kick of spice, perfect for a quick and satisfying dinner.

1

Bring a large pot of salted water to a boil. Add 200 grams of spaghetti and cook for about 8-10 minutes, or until al dente, stirring occasionally.

2

While the spaghetti is cooking, peel and thinly slice 4 cloves of garlic.

3

In a large pan, heat 60 milliliters of olive oil over medium heat. Add the sliced garlic and sauté for about 2-3 minutes, or until the garlic is golden but not burnt.

4

Add 1 teaspoon of red chili flakes to the pan and stir for another 30 seconds to infuse the oil with spice.

5

Once the spaghetti is cooked, reserve about 1/2 cup of the pasta water, then drain the spaghetti.

6

Add the drained spaghetti to the pan with garlic and oil, tossing to coat the pasta evenly.

7

If the pasta seems dry, add a bit of the reserved pasta water to achieve desired consistency.

8

Season with salt to taste and toss in 2 tablespoons of chopped fresh parsley for garnish.

9

Serve immediately while hot.

2

• Add sautéed shrimp for a protein boost.
• Incorporate sun-dried tomatoes for a tangy flavor.
• Top with grated Parmesan cheese for a creamy finish.

• Use high-quality olive oil for the best flavor.
• Adjust the amount of chili flakes according to your spice preference.
• Make sure not to burn the garlic to avoid a bitter taste.

• fats: 18 grams
• calories: 400
• proteins: 8 grams
• carbohydrates: 56 grams

This dish provides a good balance of carbohydrates and healthy fats, making it a quick energy source that's also satisfying.

• Spaghetti aglio, olio e peperoncino (Spaghetti with garlic, oil and chilli)
• Spaghetti Aglio e Olio e Salsiccia (Spaghetti With Garlic, Olive Oil ...
• Spaghetti aglio, olio e peperoncino — Luna Trapani