Spaghetti with Garlic and Olive Oil
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Italian · 25 min · vegetarian, vegan
516 cal
13g protein
62g carbs
24g fat
per serving · estimated
Ingredients
- 6 oz spaghetti
- 3 garlic cloves
- 1/4 cup extra-virgin olive oil
- 1/4 tsp red pepper flakes
- 1/4 cup fresh parsley
- 1/4 cup pecorino romano
- to taste salt
Method (tap to check — screen stays awake)
- Boil spaghetti in salted water until al dente, about 9 minutes; reserve 1 cup pasta water.
- Thinly slice garlic and warm it gently in olive oil over medium-low heat until pale gold, about 4 minutes.
- Add red pepper flakes and a splash of pasta water, swirling to form a light sauce.
- Toss drained pasta in the oil, adding pasta water as needed to coat evenly.
- Finish off heat with chopped parsley and, if you like, grated pecorino; season and serve.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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