Low Sodium Spaghetti 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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⅓ cup extra-virgin olive oil
6 cloves garlic, thinly sliced
½ tsp red pepper flakes
½ cup fresh flat-leaf parsley, roughly chopped
salt, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup grated pecorino romano cheese or parmesan cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

Instructions

1
Bring a large pot of water to a boil over high heat. Salt generously — the water should taste pleasantly salty. Add the spaghetti and cook, stirring occasionally, until al dente, tender with a slight resistance at the center, about 1–2 minutes less than the package directions. Before draining, ladle out about 1 cup of pasta cooking water and set it aside. Drain the spaghetti in a colander.
2
While the pasta cooks, heat the olive oil in a large (12-inch) skillet over medium-low heat. Add the garlic slices and cook, stirring frequently, until pale golden at the edges and fragrant, about 4–5 minutes — watch closely, as the slices can go from golden to bitter quickly. Add the red pepper flakes and cook for 30 seconds more, until fragrant.

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