Spaghetti Aglio e Olio (Garlic Spaghetti)

Running my 2nd half-marathon tomorrow morning in the SF Wipro Marathon and decided to “carb up”!! Instead of binging on the good ol’ spaghetti and meatballs – I wanted to try something light and healthy! I love the whole wheat pasta for carbohydrates and olive oil for “good” fats.

This recipe is inspired by Laura Vitale’s youtube video:

This recipe for Spaghetti Aglio e Olio – Italian for “Garlic and Oil” – is so simple and fast to make. I honestly think I must have been Italian in another life, I absolutely LOVE italian food and culture.

Laura Vitale’s recipe ingredients:

  • 1 package/ pound of spaghetti (healthy alt: whole wheat pasta)
  • 1/2 Cup extra virgin olive oil
  • 5 cloves of garlic (you can always add more to keep those vampires away)
  • pinch of hot pepper flakes
  • 2 Tablespoons of pine nuts
  • 2 Tablespoons of chopped parsley
  • salt

My personal twist:

  • whole wheat pasta
  • 1/2 Cup extra virgin olive oil
  • 5 cloves of garlic
  • 2 Tablespoons of pine nuts
  • basil leaves, slice into thin “ribbons”
  • salt
  • sundried tomato
  • grated parmesan

1. Cook spaghetti according to package.

2. While the pasta is boiling, cook the olive oil and sliced garlic in medium-low heat for about 5 minutes or until the garlic looks golden. Pour in the pine nuts and cook until toasty.

started smelling so good!

3. Drain the spaghetti, DO NOT RINSE, pour right back into hot pot.

4. Pour oil mixture over spaghetti- coat evenly.

5. Sprinkle with sun dried tomato bits, ribbons of basil and parmesan cheese.

Time to “Ciao” down!


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