A beautifully simple Capellini Aglio e Olio recipe for what seems like the first day of spring…even though it’s May 1st! For this recipe, I grated the garlic into both regular and garlic olive oil, salt, pepper, and a pinch of crushed red pepper. I had some extra spinach, so I toss that in and coated with freshly grated parm. This capellini aglio e olio recipe is so simple, so fool-proof and perfect for an quick and easy weeknight meal.
I wasn’t feeling to great on a Monday, and needed something simple to settle my stomach, but I don’t do simple…you see I need big flavors. When some folks are feeling sick or maybe out of sorts, they go for toast, crackers, chicken noodle soup, what have you…but I go for this. A simple garlic and olive oil pasta that takes little time, little effort, but leaves you feeling like Giada De Laurentiis gave you a big hug. It’s for when your body says bland, but your heart says FLAVOR.
And you wouldn’t believe how much garlic flavor can be packed into one clove. I love the technique of grating the garlic, because it truly allows all those essential oils to be immersed into the olive oil. It creates a beautiful simple dish that is sure to settle any tummy or wow any palate. Did I mention it practically takes no time to make? The hardest part about this recipe is boiling the water. I hope you all enjoy this beautifully spring recipe as much as I am enjoying this weather!
Capellini Aglio e Olio
Calories per serving: 635
Servings: 1
Fat: 29.1
Carbs: 91.2
Protein: 15.2
Ingredients:
- 2 tbsp of olive oil
- dash of pepper
- pinch of salt
- 1 tsp crushed red pepper flakes
- 1 cup of spinach
- 1 large garlic clove, grated
- 4 oz. of whole wheat pasta; I use capellini
- 1/8 cup of pasta water
Serve with parmesan cheese!
Directions
- AS ALWAYS, get a giant pot of water and begin the boiling process. This should always be the first thing you do, so you can begin cooking the pasta once your other ingredients are cooking. This is literally step one on 40% of my recipes.
- Grate your garlic and add to the oil in your frying pan. Make sure you do not over heat the oil, otherwise your garlic will burn. Cook garlic until fragrant (30 secs-1 minute), and set aside.
- Once water is boiling in your pot, add your pasta. Cook for about 10-12 minutes, or until al dente or preferred texture.
- Strain pasta, but add 1/8 cup of the pasta water to your oil and garlic. Add your spinach and cook until slightly wilted.
- Add your pasta to your garlic, olive oil, and spinach. Toss until completed coated.
- Serve pasta with with fresh parmesan cheese!
Category: Recipes