Whole-Wheat Spaghetti Aglio e Olio Recipe
Italian · Main course · 25 min total
A healthier twist on the classic Italian pasta, this whole-wheat spaghetti aglio e olio is just as flavorful and satisfying, with nutty whole grains and a perfect garlic-chili kick.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 12 oz whole-wheat spaghetti
- 6 tbsp extra-virgin olive oil
- 8 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes (or to taste)
- 1/2 cup chopped fresh parsley
- Salt to taste
- 1/2 cup reserved pasta water (or more as needed)
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook, stirring frequently, until garlic is golden but not browned, about 2 minutes.
- Remove skillet from heat. Add drained spaghetti and parsley; toss well. Add reserved pasta water a little at a time, tossing to coat, until the sauce is silky and clings to the pasta. Season with salt to taste.
- Serve immediately, garnished with additional parsley if desired.
Tips
- For extra flavor, add a squeeze of lemon juice before serving.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water or olive oil.
- To make it a complete meal, top with grilled shrimp or sautéed mushrooms.
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