Spaghetti Aglio Olio E Peperoncino (Garlic, Oil & Peppers)


Food.com
20 mins (prep 5, cooking 15)
6 ingredients
4 servings
This recipe is from Pasta Cooking by Jeni Wright, c. 2002. The cook's tips (from the book) are as follows: 1) Since the oil is such an important ingredient here, only use the very best cold-pressed extra virgin olive oil, 2) Don't use salt in the oil and garlic mixture because it will not dissolve sufficiently. This is why plenty of salt is recommended for cooking the pasta.

Categories:  pasta,-rice-and-grains , <-30-mins , european , italian , easy , 3-steps-or-less , spaghetti , quick , pasta , low-in... , low-sodium , time-to-make ,
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Ingredients

Nutrition

Serving Size (123.16 g)
Servings 4
Amount per Serving
Calories 566.48 Calories from Fat 213.21
% Daily Value *
Total Fat 23.69g 145.79%
Saturated Fat 3.34g 66.79%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 6.65mg 1.11%
Total Carbohydrate 74.59g 99.45%
Dietary Fiber 3.21 g 51.31%
Sugars 2.66 g %
Protein 13.03g 104.27%
Vitamin A 0.14IU% Vitamin C 0.47mg%
Calcium 23.77mg% Iron 3.42mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
dried red chili, fresh italian parsley
 

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