Spaghetti

Long strands of dried pasta made from durum wheat semolina, cooked al dente. A staple of southern Italian cooking, they are served plain, with a tomato sauce, a pesto, or simply with garlic-infused oil.

17 min
4 servings
Medium
Budget-friendly
🇮🇹 Italy

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Ingredients

Spices & seasoning

Crumbled dried chilli
Ground black pepper

Optional extras

50 g Grated Parmigiano Reggiano

Nutrition facts

464 kcal per serving

Protein: 11.9 g
Carbohydrates: 66.5 g
of which sugars: 2.2 g
Fat: 15.3 g
of which saturated fat: 2.4 g
Fiber: 3.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Bring the water to a rolling boil in a large pan and add the coarse salt.
Drop in the spaghetti and stir them with tongs for the first few minutes so they don't stick together.
While they cook, heat the olive oil over low heat with the crushed garlic cloves, without letting them brown.
Finely chop the parsley and set it aside.
Taste the pasta after 9 minutes: it should still be firm at the centre (al dente).
Drain, reserving a ladleful of cooking water, then tip the pasta into the pan with the garlic oil.
Add a splash of cooking water, toss vigorously to coat, then sprinkle with parsley and chilli.
Serve straight away, with the grated cheese if you like.