Spaghetti Olio (Aglio E Olio)

Serves: 5
Total Calories: 529


1 pound dried spaghetti pasta
1/2 cup olive oil
1 tablespoon minced garlic
1 tablespoon dried parsley
2 teaspoons red pepper flakes


1. Bring 1/2 gallon water to boil; add pasta.

2. Cook until firm (al dente).

3. Drain pasta.

4. Add oil to fry pan and add garlic; cook to light brown.

5. Add pepper flakes to oil.

6. Remove from heat, add parsley and pour over pasta.

7. Mix well.

Fun Fact: Natural odors become stronger during a low pressure front or area.

Nutritional Facts:

Serves: 5
Total Calories: 529
Calories from Fat: 200

This Spaghetti Olio (Aglio E Olio) recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.

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