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Aglio e Olio

Makes: 6 servings
Start to Finish 20 mins
Aglio e Olio
Ingredients
  • 1/2 cup  olive oil
  • 8 cloves garlic, minced
  • 1/2 - 1 teaspoon  crushed red pepper
  • 1/2 cup  finely shredded Pecorino Romano cheese (2 ounces)
  • 1/3 cup  snipped fresh Italian (flat-leaf) parsley
  • 1/2 teaspoon  ground black pepper
  • 1/4 teaspoon  salt
  • 12 - 16 ounces  dried pasta, cooked and drained
  • Finely shredded Pecorino Romano cheese
Directions

1. In a small saucepan, heat oil over medium heat. Add garlic and crushed red pepper; cook about 1 minute or until fragrant. Remove from heat.

2. Add garlic mixture, 1/2 cup cheese, parsley, black pepper, and salt to hot cooked pasta; toss gently to coat. Serve with additional cheese.

Nutrition Facts (Aglio e Olio)
  • Servings Per Recipe 6,
  • cal. (kcal) 409,
  • Fat, total (g) 21,
  • chol. (mg) 9,
  • sat. fat (g) 4,
  • carb. (g) 44,
  • Monosaturated fat (g) 14,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 10,
  • vit. A (IU) 340,
  • vit. C (mg) 6,
  • sodium (mg) 203,
  • Percent Daily Values are based on a 2,000 calorie diet

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