Quick · 5–15 min

Spaghetti Alio Olio

Name: Spaghetti Alio Olio
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 200 g pasta, spaghetti; 1 tsp salt, for the pasta water; 6 cloves garlic, thinly sliced; ¼ cup olive oil, or sunflower oil; ¼ cup fresh parsley, chopped, or any herbs you like

Benjamin Tettü makes this simple Italian classic when he wants a big plate of comfort in minutes. Just pasta, garlic, good oil and fresh herbs, with nothing else needed.

Benjamin Tettü’s pick · professional grappling athlete and coach · 8 years, 6 months plant-based

@benjamintettu

Hands-on: 10 min
Hands-off: 10 min
Total: 20 min
Dishes: 2

14gprotein625cal78gcarbs29gfatper serving · $0.84

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Skillstove

Method

1
Fill a large pot with water, add the salt and bring it to a rolling boil.
2
Add the spaghetti and cook it until al dente, following the package time. Stir now and then so it does not stick.
3
While the pasta cooks, peel the garlic and slice it thinly. Chop the herbs.
4
Warm the oil in a large pan over low heat. Add the garlic and cook gently until fragrant and just pale golden, about 2 minutes. Do not let it brown or it will turn bitter.
5
Scoop out a mug of the pasta water, then drain the spaghetti.
6
Add the spaghetti to the pan and toss well for 1 minute. Splash in a little pasta water if it looks dry.
7
Turn off the heat, toss in the herbs and serve right away.

Storage

Best eaten fresh. Keep leftovers in the fridge for up to 2 days and reheat in a pan with a splash of water.

Good to know

Cook the garlic on low heat and pull the pan off if it starts to brown.
A splash of starchy pasta water helps the oil cling to the spaghetti.
Pull the pasta 1 minute before the package time, since it keeps cooking in the pan.