Billy’s Spaghetti Aglio e Olio for One or Two

READY IN: 30minsYIELD: 1 Huge Portion


  • 7ouncesspaghetti
  • 14 cupolive oil
  • 6garlic cloves, thinly sliced
  • 1 (46 g) can anchovy fillets
  • 14 cupgreen olives, chopped
  • 14 cupfresh parsley, chopped
  • 14 teaspoonred pepper flakes
  • 12 cupsliced almonds, chopped
  • freshly grated parmesan cheese (for serving)

    Serving Size: 1 (209) g

    Servings Per Recipe:2

    Calories: 830.5

    Calories from Fat 403 g 49 %

    Total Fat 44.8 g 68 %

    Saturated Fat 5.7 g 28 %

    Cholesterol 19.6 mg 6 %

    Sodium 1117.6 mg 46 %

    Total Carbohydrate83.7 g 27 %

    Dietary Fiber 7 g 28 %

    Sugars 3.8 g 15 %

    Protein 25.5 g 51 %


  • Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving ½ cup pasta cooking liquid.
  • Pour the olive oil into a cold skillet and sprinkle the sliced garlic over the surface. Cook over medium heat to slowly toast garlic, about 3 minutes.
  • Add the anchovy fillets and cook over a low heat for another 3 minutes. Be careful that the garlic does not burn! If you must take the pan off the heat do!
  • Add the olives, half the parsley, and the red pepper flakes and cook for another minute. The anchovy fillets will be pretty much dissolved by now – that’s good!
  • Add the drained spaghetti and half the almonds to the pan and gently mix it all together. If it seems too dry add some pasta water a little at a time.
  • Pour the spaghetti mixture into a bowl and sprinkle the remaining almonds and parsley on top.
  • Serve with freshly grated parmesan.
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