Low Sodium One-Pot Aglio e Olio

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

1 lb spaghetti
De Cecco Spaghetti No. 12 - 1 lb (453 g)Rummo Spaghetti 3 - 16 Oz Creamette Thin Spaghetti - 16 Oz Simple Truth Organic Spaghetti - 16 oz Fratelli Mantova Spaghetti 16 oz
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1 tbsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup extra-virgin olive oil, divided
8 cloves garlic, thinly sliced
½ tsp red pepper flakes
½ cup fresh parsley, roughly chopped
½ cup finely grated parmesan cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt and the spaghetti and cook, stirring occasionally, until 2 minutes shy of al dente — tender but with a firm, chalky center — according to the package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the spaghetti.
2
While the pasta cooks, heat 1/4 cup of the olive oil in a large skillet or wide sauté pan over medium-low heat. Add the garlic slices in a single layer and cook, stirring frequently, until pale golden at the edges and fragrant, about 4–5 minutes. Watch closely — the slices can go from golden to bitter quickly.

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