Few pasta dishes are as quietly satisfying as this Roman classic — golden garlic, silky olive oil, a whisper of heat, and nothing to get in the way. For anyone managing a nickel sensitivity, it can feel like pasta night is full of landmines, since many go-to ingredients like whole grains, legumes, nuts, and seeds are notoriously high in nickel. This recipe sidesteps all of that by leaning on simple, low-nickel staples: white spaghetti, olive oil, garlic, parsley, and a little Parmesan if you like. The technique is where the magic happens — starchy pasta water and a generous pour of extra-virgin olive oil emulsify into a glossy, restaurant-worthy sauce that clings to every strand. Toasted garlic slices and red pepper flakes do all the heavy lifting on flavor, so you never feel like you're eating around a restriction. It comes together in one pot and one skillet, which means less cleanup and more time enjoying a bowl of something genuinely delicious.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k):format(webp)/www.instacart.com/assets/domains/product-image/file/large_fe868c10-dc6d-4c1e-9a85-aa7d8d0f8b7c.png)
