Pasta Aglio e Olio - Classic Italian Recipe - This Healthy Kitchen (2024)

FAQs

How to make aglio e olio taste better? ›

For a boost of flavor, add a sprinkle of crushed red pepper flakes and a squeeze of fresh lemon over your finished dish. Don't forget to salt the cooking water for your pasta. Can I use chicken broth instead of vegetable broth? Yes, in fact, we love using good quality bone broth for its depth of flavor.

But if you've ever tried it, you know that spaghetti aglio e olio is far more than the sum of its parts. The garlic infuses the oil with rich, nutty flavor, and salty, starchy pasta cooking water transforms it into a deeply flavorful sauce. Add perfect al dente pasta to the mix, and it's absolute heaven.

Yes, the aglio olio is made with wholegrain pasta, while the carbonara contains regular pasta made from refined grains. Wholegrain contains more fibre and nutrients than refined grains, which loses a large part of its nutritional value in the refining process. Choose wholegrain over regular for more nutrients!

It is low in carbohydrates and rich in healthy fats. Parsley is a good source of magnesium that is good for nerve and muscle function. Olive Oil is a healthy cooking option since it is heart friendly and also helps boost metabolism. Boil the spaghetti in the water for 8-10 mins or till they become al dente.

The key is slowly toasting the garlic slices to a perfect golden brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter.

Absolutely! While olive oil is commonly used to cook pasta, you can indeed use butter instead. Butter adds a rich, creamy flavor to the pasta and can complement various sauces and ingredients. Just melt the butter in a pan over medium heat, add your cooked pasta, and toss until well coated.

Wholegrain pasta is lower in calories and contributes more vitamins and minerals than the white, refined equivalent, making it a healthier choice.

Dietitians and other health care professionals should consider pasta as a low-glycemic carbohydrate option within the context of a healthy diet or a weight loss/weight maintenance diet.

If you are buying a jarred or canned sauce, choose a tomato-based (marinara) sauce rather than a creamy sauce. Creamy sauces usually have more saturated fat and calories. Eating too much saturated fat has been linked to heart disease. Tomato-based sauces also contain more nutrients like vitamin A and lycopene.

The key to eating pasta every day is to limit your portion size and supplement your pasta bowl with essential nutrients. The recommended portion size is two ounces of dry pasta or one cup of cooked pasta. To create a balanced and healthy pasta meal, try adding vegetables, chicken, or fish.

What protein goes well with aglio olio? ›

If I'm craving something fresh, a crunchy salad complements the rich and velvety sauce nicely. Lemon parmesan lettuce salad or panzanella salad both come to mind. If you want to serve this as a side dish, it would pair well with simple proteins like: Chicken Schnitzel, Italian-style baked chicken breasts or salmon.

If your aglio olio is tasteless, it could be due to the quality of your ingredients. Ensure to use extra virgin olive oil for a richer flavor and fresh garlic instead of pre-minced or jarred versions. Also, properly seasoning the dish with salt and pepper is essential to bring out the flavors.

The main reason that your spaghetti aglio e olio is bland is not salting the pasta water properly. The salt not only adds flavor to the pasta but also to the pasta water which you'll be using to make the sauce.

Olive oil or butter and herbs. Adding a fat to the pasta makes it taste better if you're poor and need something. I also add oregano and/or basil. Butter, eggs, and cheese.