Aglio e Olio with Jalapeno

Simple yet so special, Aglio e Olio with Jalapeno is a quick pasta you can do on a week night. Full of flavor and so easy, enjoy a fancy dinner at home!

Course Main Course, Pasta

Cuisine Italian

Keyword lunch, pasta

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 656kcal

Author sanna

Ingredients

1 lb. uncooked spaghetti reserve about ½ cup water from the pot
⅓ cup olive oil
6-8 cloves garlic sliced thinly
1 medium Jalapeno sliced, seeds and membrane removed
½ tsp red pepper flakes
½-1 tsp salt
¼ tsp pepper
½ cup Parmigiana Reggiano grated plus ½ cup more, grated or flakes
1 tbsp parsley chopped, for garnish

Instructions

Cook the Pasta. Bring a large pot of salted water to a boil (about 1 heaping tablespoon of salt). Cook the pasta until al dente according to package directions.
Make the Garlicky Oil. In a wide pan over low heat, add the garlic. Cook over low heat, tossing frequently until lightly browned. Increase the heat to medium and continue to toss and cook until the garlic and jalapeno are golden. Watch closely as they can easily burn. Turn off the heat.
Combine Everything. Add the pasta, salt, pepper, chili flakes and ½ cup grated cheese. Toss to distribute. If the pasta is too dry or clumpy, add about ¼ cup of the reserved pasta water. Toss to incorporate.
Garnish and Serve. Transfer to a saving dish. Top with the remaining cheese and some chopped parsley.

Nutrition