Italian Spaghetti Aglio e Olio
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti aglio e olio is a simple Italian classic of tender pasta tossed with golden garlic, hot oil, and red pepper flakes. Minimal but flavorful, it's the perfect quick weeknight pasta with just five core ingredients.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2/3 Cup Olive Oil (extra virgin)
- 8 Cloves Garlic (minced)
- 3 teaspoons Fresh Parsley (finely chopped *see notes)
- 3 teaspoons Fresh Oregano (or Marjoram, finely chopped)
- 1 ½ teaspoon Fresh Rosemary (finely chopped)
- 4 teaspoons Fresh Basil (finely chopped)
- 2 teaspoon Red Pepper Flakes
- 2 teaspoon Kosher Salt (or to taste)
- Balsamic Vinegar
- 1 Pound Fresh Spaghetti (cooked al dente)
- 1-2 Tablespoons Parmesan (fresh, grated)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 824mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 17mg
- Calcium
- 44mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 824MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.