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Ingredients
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½ (12 ounce) package thick spaghetti
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6 tablespoons extra-virgin olive oil, divided, or to taste
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1 hot chile pepper, seeded and minced
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1 clove garlic, minced
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¼ cup chopped fresh Italian parsley
Directions
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Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup of cooking water.
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Heat 4 tablespoons olive oil in a large skillet. Add chile and garlic; stir until fragrant, about 1 minute. Pour in 1/4 cup reserved pasta water and stir. Add drained pasta to the skillet and toss. Add extra pasta water if needed to keep the spaghetti moist but not soggy. Mix in parsley. Toss again and plate. Top with remaining olive oil, if desired. Serve immediately.
Cook's Note:
I used spaghetti n. 5, a thick spaghetti type.
Nutrition Facts (per serving)
695 | Calories |
42g | Fat |
67g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 695 | |
% Daily Value * | |
Total Fat 42g | 54% |
Saturated Fat 6g | 30% |
Sodium 11mg | 0% |
Total Carbohydrate 67g | 24% |
Dietary Fiber 3g | 12% |
Total Sugars 4g | |
Protein 12g | 24% |
Vitamin C 65mg | 72% |
Calcium 35mg | 3% |
Iron 4mg | 20% |
Potassium 314mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.