Red Meat Allergy Friendly Spaghetti Aglio e Olio
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 →Ingredients
4 servings
- 1 lb spaghetti
- 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
- ¼ cup grated pecorino romano cheese or parmesan cheese (optional)
Can be omittedpecorino romano cheese
Chef's tipMatch 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!