Aglio e Olio
Aglio e Olio is a classic Italian pasta dish from Naples, known for its simple yet flavorful combination of spaghetti, garlic, olive oil, and often red pepper flakes. It's a staple of Neapolitan cuisine, showcasing how a few quality ingredients can create a deeply satisfying meal.
🍽️ Nutrition at a glance
This dish is primarily high in carbohydrates from the pasta and healthy fats from the olive oil, with minimal protein unless added. A typical serving provides a good source of energy, with around 400-500 calories depending on portion size and oil used.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 12 g |
| Carbs | 55 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 600 mg |
| Iron | 2.5 mg |
| Magnesium | 40 mg |
| Phosphorus | 80 mg |
| Potassium | 150 mg |
| Selenium | 25 mcg |
| Thiamin (B1) | 0.4 mg |
| Folate | 80 mcg |
| Manganese | 1.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Aglio e Olio represents the Italian philosophy of 'cucina povera' or poor cooking, turning humble ingredients into something delicious. Nutritionally, the olive oil offers heart-healthy monounsaturated fats and antioxidants, making it a more nutritious choice than many cream-based pasta sauces.
