How To Make Olive Oil Pasta

SPAGHETTI WITH GARLIC AND OLIVE OIL

It is possible that this content contains affiliate links. For more information, please go to mydisclosure policy. With this simple and delicious spaghetti sauce made with garlic and olive oil, I am transported back to my youth. An easy classic Italian pasta meal that involves only a few inexpensive ingredients and minimal work, and can be prepared in about 10 minutes. This quick and easy spaghetti dish is tasty and filled with flavor, making it a great go-to food for any occasion. Absolutely excellent for sharing with friends or after a hard day at work when you decide that pasta is what you want for supper.

I assure you that the delicious aroma of garlic and chili flakes gently sautéed in olive oil will lift your spirits!

  • Spaghetti (regular or whole wheat)
  • Extra virgin olive oil
  • Garlic
  • Fresh or dried chili flakes
  • Salt
  • Parmesan cheese (optional)
  • Parsley (optional)
  • Basil (optional).

HOW DO YOU MAKE PASTA WITH AGLIO AND OLIO? (Please note that the recipe card at the bottom of this post has the ingredient proportions and procedure.)

  • Continue to cook your pasta until it is al dente. In the meantime, gently sauté the garlic and chili in olive oil until fragrant. Drain the spaghetti and set aside 1/2 cup of the cooking water. In a pan, combine the spaghetti and parsley
  • Add as much boiling water as is necessary to keep the pasta wet
  • And To coat the ingredients, thoroughly stir them together. If you don’t want to make it vegan, you can top it with parmesan cheese. Depending on your preference, you can top with more chili flakes and parsley. Enjoy

EASY, HEALTHY, AND IN EXTREMELY LOW COST! First and foremost, a pan of this aromatic and spicy spaghetti can be prepared in TEN MINUTES and costs less than 90 cents per dish. Aside from that, this easy homemade spaghetti meal is likely to be healthier than an expensive last-minute takeout, and if you use whole grain pasta, you’ll receive more natural fiber and micronutrients than if you use white pasta. Furthermore, extra virgin olive oil has a lengthy list of health advantages and is a great coating for pasta.

Do you want to see even more delicious pasta recipes that can be prepared in 10 minutes or less?

  • Spaghetti with lemon ricotta in 10 minutes
  • Raw cherry tomato pasta
  • Spaghetti made in 10 minutes with cream cheese
  • Pasta with sun-dried tomato pesto

Recipe updated: Originally published in November 2018, I’ve revised and updated the post to include more notes and fresh photographs. TIPS FOR MAKING THE RECIPEThere are just a few basic ingredients, but the quality of those items will make all the difference! The most important components in this dish are pasta, garlic, and olive oil. PASTAIs there anything better than spaghetti? Pasta that is long and thin is just delicious when paired with garlic and olive oil; you will enjoy wrapping spaghetti or linguine around your fork!

  • Brand counts when it comes to pasta, and while high grade pasta is somewhat more expensive than basic pasta, it is more sturdy and has a more strong texture.
  • A excellent extra virgin olive oil has a pleasant aroma and flavor that is clean and fresh.
  • Olive oil with no flavor, or any other standard vegetable oil, will not work.
  • If you want to make it even more spectacular for those who believe this spaghetti with garlic and olive oil is too plain, add a couple of anchovy fillets and cook them together with the garlic and chili flakes to give it an extra burst of flavor.
  • This recipe is delicious, affordable, and one of the most crowd-pleasing dishes you can make for last-minute gatherings or when you arrive home late or don’t feel like cooking.
  • In addition, please let me know whether you prepare this spaghetti with garlic and olive oil.
  • I would much appreciate hearing from you!
  • It is delicious, inexpensive, and gratifying, and it can be prepared in minutes!

Preparation time: 10 minutes Time allotted: 10 minutes Course:pasta Italian, vegan, and vegetarian cuisines are available. Spaghetti with garlic and olive oil is the focus of this recipe. Servings:4 Calories:693kcal per serving

  • Pasta, such as spaghetti or other long pasta, 1 pound (450 grams)
  • 4-5 garlic cloves, coarsely sliced
  • 1/2 cup (120 mL) extra virgin olive oil 1 teaspoon dried chili flakes, or to taste (or 3 fresh chillies)
  • 1 teaspoon sugar, or to taste finely chopped fresh parsley
  • 1/4 cup fresh parsley
  • Salt to taste
  • 1/4 cup grated parmesan cheese, plus extra to serve (optional, if you aren’t keeping it vegan)
  • Toss the spaghetti in a saucepan of boiling salted water and bring to a boil. Cook until the spaghetti is al dente, which means it is soft but still has a little bite to it. While the pasta is cooking, prepare the sauce by mixing together: Instead of using dried chili flakes, remove the seeds from the chilies and finely chop the ingredients instead. Garlic cloves should be peeled and coarsely sliced. In a small frying pan, gently heat the olive oil. Cook for a few minutes, or until the garlic is pale gold, to allow the flavorings to absorb the oil (be careful not to burn it!). Remove the garlic and chile from the heat and set aside. Add the chopped parsley and mix well. Using a slotted spoon, drain the spaghetti while it is still “al dente,” reserving 1/2 cup cooking water Then add some starchy cooking water to the frying pan and mix to coat the spaghetti with the oil. Cook the pasta until it is moist and juicy*, adding more if necessary to keep it moist and juicy. Cook for 30 seconds over medium heat, stirring a couple of times, until the sauce thickens. If you’re not sticking to a vegan diet, top the spaghetti with more chopped parsley and grated parmesan cheese if you’d like. Enjoy

A word of caution: overheating the garlic and chilli can result in a harsh taste. Make certain that the garlic does not become darker than light gold in color. Cooking water: Add the pasta water in little amounts at a time, as you may not need all of it. You don’t want to dilute the flavor of the sauce; instead, you want the spaghetti to be lovely and moist. NOTE: The nutritional numbers are simply estimations (the total number of calories does not include the calories from parmesan cheese). 693.3 kcal|86g carbohydrate|15g protein|32g fat|5g saturated fat|41 mg sodium|302 mg potassium|4g fiber|3g sugar|593 IU vitamin A|1 mg vitamin C|36mg calcium|2mg iron|693.3 kcal|86g carbohydrate|15g protein|32g fat|5g saturated fat sodium 41 mg potassium 302 mg fiber 4g sugar 3g iron

Super Easy Olive Oil Pasta

This Super Easy Olive Oil Pasta is a simple side dish that is easy to prepare and can easily be transformed into a complete dinner with a few simple modifications. All you have to do is add meat and vegetables! Looking for a quick and easy pasta dish to have in your back pocket? This one is absolutely wonderful! It’s really quick and straightforward to prepare, and it’s packed with delicious garlic and olive oil taste. You may serve it as a side dish, or you can combine it with meat and vegetables to make a whole dinner.

While this recipe is similar to a popular Italian meal known as Aglio e Olio, it is not the same dish.

Olive Oil:

This recipe calls for high-quality olive oil, as the quality of the oil makes a significant difference in the final flavor. Olive oil is the main taste in this dish, and you should choose a high-quality variety. Making the right choice will make all the difference, so choose wisely. If you want the greatest flavor, make sure you use extra virgin olive oil.

Pasta Tips:

For this dish, make sure to boil your pasta in salted water before draining. My recipe includes it as an ingredient and includes directions for making it. You want the pasta to soak up some of the salty water so that you may season the spaghetti later in the cooking process. If necessary, you may always add additional salt to your liking. Do you want to experiment with a new form of pasta? Go ahead and do it! This recipe will work with a variety of pasta shapes, including angel hair, linguine, penne, and more!

Spaghetti With Garlic And Oil Pasta Recipe by Tasty

For4servings

  • Optional: 2 tablespoons freshly chopped fresh parsley
  • 12 pounds (225g) spaghetti
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, peeled and sliced
  • 1 teaspoon red chili flakes and 2 tablespoons fresh parsley, finely chopped
  1. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the directions on the package. Save 14 cup (60 mL) of the pasta water before draining it
  2. In a large cold sauté pan, heat the olive oil and garlic until fragrant. Heat over medium-low heat, stirring constantly, for approximately 3 minutes, or until the garlic is aromatic and faintly colored. Stir in the chile flakes and simmer for another minute. Bring the sauce to a simmer while adding the pasta water that has been saved. In a large mixing bowl, combine the cooked spaghetti and parsley (if using). Stir the pasta until it is well coated with the sauce. Season with salt to taste
  3. Serve immediately.

For4servings

  • Optional: 2 tablespoons freshly chopped fresh parsley
  • 12 pounds (225g) spaghetti
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, peeled and sliced
  • 1 teaspoon red chili flakes and 2 tablespoons fresh parsley, finely chopped
  1. Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta according to the directions on the package. Save 14 cup (60 mL) of the pasta water before draining it
  2. In a large cold sauté pan, heat the olive oil and garlic until fragrant. Heat over medium-low heat, stirring constantly, for approximately 3 minutes, or until the garlic is aromatic and faintly colored. Stir in the chile flakes and simmer for another minute. Bring the sauce to a simmer while adding the pasta water that has been saved. In a large mixing bowl, combine the cooked spaghetti and parsley (if using). Stir the pasta until it is well coated with the sauce. Season with salt to taste
  3. Serve immediately.

Pasta with Garlic and Oil (Ready In 15 Minutes)

A easy recipe to prepare, Pasta with Garlic and Oil is one of the most enjoyable foods you can prepare! Olive oil, garlic, lemon juice, parmesan cheese, and crushed red pepper flakes are combined with spaghetti to make a flavorful sauce. This recipe is ready in 15 minutes, making it ideal for a fast supper that requires little work! Are you looking for more pasta meal inspiration? Take a look at my 20-Minute Pasta Carbonara or my Zucchini “Pasta” with Tomato Sauce for inspiration! Who knew spaghetti could be so easy to make while yet being so flavorful?

This pasta dish with olive oil and garlic may be produced using things that you most likely already have in your kitchen!

The pasta is the main attraction of this meal.

When I’m in a hurry and need something quick to prepare, I prefer to cook this spaghetti with garlic and oil. From beginning to end, this meal takes less than 20 minutes to prepare. It is possible to cook everything in one pot. Cooks who clean up less are happier cooks.

Ingredients

The complete ingredient list as well as the measurements are included in the printed version of this recipe.

  • Spaghetti: I make do with whatever I have on hand in terms of pasta. You may use either whole wheat thin spaghetti or ordinary spaghetti for this recipe. Extra-virgin olive oil: This dish’s taste is dependent on the quality of the extra-virgin olive oil used. for a delectable flavour, mince 2 cloves of garlic (for a scrumptious taste), Lemon juice: It provides exactly the perfect amount of acidity to balance out the oil’s fatty acidity. Parmesan cheese: This cheese imparts a tangy, nutty, and salty flavor to the pasta. Spinach: I tossed in some spinach as a bonus for good measure. Extra nutrients may be obtained by mixing leftover spinach into spaghetti.

How to make this Pasta with Olive Oil and Garlic recipe

  1. To begin, boil the pasta according to the package directions. (It took around 8 minutes for my pasta to be al dente.) Remove the pasta from the pot and put it aside. After that, pour 1 tablespoon of olive oil into the pot that the pasta was cooked in. Fry for one minute after the oil is heated, then add in the garlic and cook for another minute. Then, add in the red pepper flakes, spinach, and cook for another minute. Return the pasta to the pan and toss in the remaining olive oil and lemon juice
  2. Finally, remove the pot from the heat and sprinkle in the parmesan cheese
  3. Serve immediately. Season with salt and pepper to taste and serve right away

Tips for making the best pasta with garlic and oil

  • When making this dish, make sure to use extra virgin olive oil of high quality. Making sure your pasta is cooked to al dente is extremely crucial for the flavor of your dish
  • Especially in this dish when the pasta takes center stage, overcooked pasta is not an option. If you choose thinner pasta, it will cook more quickly
  • Always salt your water before cooking. This adds flavor to the entire meal. After you’ve finished cooking your noodles, rinse them well in cold water to ensure they don’t stay together.

What kind of pasta should I use for Pasta with Olive Oil and Garlic?

I prefer to use spaghetti in this pasta dish since it cooks fast, but any type of pasta would work! To ensure that the pasta is cooked al dente, avoid overcooking it completely. Here are some alternative pasta options to consider:

  • Angel hair
  • Thin spaghetti
  • Fettuccine
  • Linguine
  • Vermicelli
  • Tagliatelle
  • Pappardelle
  • Capellini
  • Penne
  • Fusilli
  • Angel hair
See also:  How Do You Make Pasta Sauce

Can I make a gluten-free version?

Yes, without a doubt! Simply use gluten-free spaghetti and prepare it according to the package recommendations, just as you would with regular pasta.

Can I add in any extra veggies?

Yes! Pasta with broccoli, garlic, and olive oil is a family favorite in this household! Here are some other vegetables to include:

  • Broccoli, bell peppers, tomatoes (I like cherry), zucchini, kale, mushrooms (I recommend sautéing with the garlic), and other vegetables are included. Arugula
  • Kalamata olives (black or green)
  • Artichoke hearts
  • Capers
  • Onions
  • And arugula.

Craving more Classic Italian recipes? Here are some more Italian dishes to try:

  • The Skinny Fettuccine Alfredo, Penne Alla Vodka with Sun-Dried Tomatoes, Slow Cooker Italian Meatballs, Italian Gnocchi Soup with Kale and Sausage, and Slow Cooker Italian Meatballs are just a few of the dishes on the menu. Chicken Parmesan
  • One-Pan Italian Chicken Skillet
  • Chicken Parmesan

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Pasta with garlic and oil

Thin spaghetti is mixed with olive oil, lemon juice, parmesan cheese, and red pepper flakes to create a flavorful sauce.

  • 1/2 cup extra-virgin olive oildivided
  • 5-6 cloves garlic, minced
  • 1/2-1 teaspooncrushed red pepper flakes
  • 6 cups spinach
  • 1/4 cup lemon juice
  • 1 cup parmesan cheese
  • Salt and pepper to taste
  • Cook the pasta according to the package directions. Remove the pasta from the pot and put it aside. 1 tablespoon extra-virgin olive oil should be added to the pot where the pasta was cooked. Add in the garlic and heat for one minute, then add in the red pepper flakes and spinach and simmer for another minute, or until the spinach has wilted. Pour in the remaining oil and lemon juice while tossing the pasta in the pan
  • Remove from the heat and sprinkle with the parmesan cheese. Season with salt and pepper to taste and serve right away

Nutritional Values Pasta tossed with garlic and olive oil Serving Size 777 Calories per serving Calories from fat 315 percent Daily Value*Fat35g54 percent Saturated fat 8g50 percent Calories from carbohydrate 315 percent Daily Value* Cholesterol levels were 17 mg6 percent. Sodium448mg19 percent Potassium558mg16 percent Carbohydrates90g30 percent sodium448mg19 percent potassium558mg16 percent 5g21 percent of the total fiber Sugars account for 44% of total calories. Proteins account for 25% of total calories.

Vitamin C (ascorbic acid) 20 mg24 percent Calories consumed in a 2000-calorie meal result in calcium intake of 371 mg (37%), iron intake of 317 mg (17%), and vitamin D intake of 15 percent.

Simple Mediterranean Olive Oil Pasta

In my opinion, this simple Mediterranean olive oil spaghetti is textbook perfection when it comes to the Mediterranean diet! Extra virgin olive oil plus a few other ingredients take the place of all the fluff and heavy sauces in this dish. This simple olive oil pasta recipe was inspired by a classic Naples meal known as spaghetti aglio e olio, which translates to spaghetti with garlic and olive oil. It is quick and easy to make. In a traditional spaghetti aglio e olio preparation, the pasta is covered in a basic garlic-olive oil sauce before being decorated with parsley and, occasionally, grated Parmesan, as shown in the photo.

A couple of tips for this olive oil pasta

First and foremost, this meal makes a point of utilizing extra virgin olive oil and strongly reliant on its taste. The oil is heated thoroughly, but it is not cooked in any way.

You should thus use the highest-quality extra virgin olive oil that you can afford for this recipe. Recall that oils that are merely labeled “pure” have typically been heat-treated and purified by mechanical techniques; they lack character and taste as a result of this treatment and refinement.

Early Harvest Extra Virgin Olive Oil

I always use our Greek Early Harvest extra virgin olive oil for this dish since it is very flavorful. agoureleo is made from organically produced and processed local Koroneiki olives, which are hand-picked early in the season when still green, and processed within our own facility to produce this highly treasured ‘liquid gold’ that the Greeks refer to as ‘agoureleo.’ This beautiful cold-extracted and unfiltered oil has a wonderfully balanced complexity: it is rich green, fruity and aromatic with a peppery finish, and it has a perfectly balanced complexity.

In addition to having very high polyphenol contents, our oil also has a low acidity level of less than 0.35 percent.

It makes a huge difference in meals like this Mediterranean olive oil pasta, which uses extra virgin olive oil.

If it starts to brown or burn, you’ll have to dump it and start again from the beginning.

Watch How to Make this Simple Olive Oil Pasta

Simple, delicious olive oil pasta that is bursting with Mediterranean flavors.

  • 112 cupEarly Harvest Greek Extra Virgin Olive Oil(or Private Reserve Extra Virgin Olive Oil)
  • 4 garlic cloves, crushed
  • 1 pound thin spaghetti
  • 12 cupEarly Harvest Greek Extra Virgin Olive Oil(or Private Reserve Extra Virgin Olive Oil)
  • Salt
  • A cup of finely chopped fresh parsley
  • 12 ounces grape tomatoes, halved
  • 3 scallions (green onions), tops removed and both white and greens chopped
  • 1 teaspoon black pepper
  • 6 ounces marinated artichoke hearts, drained 14 cup pitted olives, halved
  • 14 cup crumbled feta cheese, more if you prefer
  • 14 cup pitted olives, halved Toss together: 10 – 15 fresh basil leaves, torn
  • 1 lemon zest
  • Optional: crushed red pepper flakes
  1. Cook thin spaghetti noodles according to package directions until al dente (my took 6 minutes to cook in plenty of boiling water with salt and olive oil)
  2. When the pasta is almost done cooking, heat the extra virgin olive oil in a large cast iron pan over medium heat until it is hot but not smoking. Reduce the heat to low and stir in the garlic and a pinch of salt. Cook for 10 seconds, stirring constantly. Remove from heat. Combine the parsley, tomatoes, and scallions, stirring well. Reduce heat to low and cook until the pasta is barely warmed through, perhaps 30 seconds or so. When the pasta is done, remove it from the heat, drain the cooking water, and place it back in the cooking pot. Pour in the warmed olive oil sauce and stir to completely coat the vegetables. Toss in the black pepper and toss once more to coat the vegetables
  3. Add the other ingredients and toss once more to combine. Serve immediately in spaghetti bowls, and if desired, garnish with more basil leaves and feta cheese on top of each serving. Enjoy

Notes

This dish comes highly recommended. Extra Virgin Olive Oil from our Early Harvest

  • Food Preparation Time: 10 minutes
  • Cooking Time: 9 minutes. Cuisine: Mediterranean.

Spaghetti with olive oil, pasta with olive oil recipe, Mediterranean pasta, olive oil pasta recipe

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Dinner with Blackened Chicken and Spaghetti with Salad of Mediterranean Feta and Strawberry Orzo and Minestrone with Italian Sausage Labneh: A Step-by-Step Guide (Yogurt Cheese).

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Pasta with Olive Oil, Garlic and Parsley Recipe

Yield:4Advertisement

Ingredients

  • 2 12 cups extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 3 medium garlic cloves (minced)
  • 1 12 teaspoon salt
  • 1 pound rigatoni or other tubular pasta
  • 12 cup extra-virgin olive oil
  • 14 cup finely chopped flat-leaf parsley
  • Freshly ground black pepper

Directions

  • Preparation: Step 1: Boil the rigatoni till al dente in a large saucepan of salted water until al dente
  • Drain and place the rigatoni back in the pot. Advertisement
  • Step 2
  • In the meantime, mix the oil, butter, garlic, salt, and a few grinds of pepper in a small skillet over medium heat. Cook over a moderately high heat, turning often, for 1 to 2 minutes, or until the garlic is softened. Step 3: Toss the heated pasta with the olive oil sauce and parsley and serve immediately after preparation.

Make Ahead

The olive oil sauce may be kept at room temperature for up to 1 day if it is well covered.

Pasta with Garlic and Extra Virgin Olive Oil

Spaghetti (ideally whole grain) (four pound) 6 tablespoons extra-virgin olive oil, a pinch of sea salt 8 garlic cloves, chopped; 1/4 teaspoon red pepper flakes (optional). 3 tablespoons fresh parsley, finely chopped 4 lemon wedges (optional) 1 ounce grated Parmigiano-Reggiano cheese (about 1 1/4 cup) Instructions

  1. Prepare a big saucepan of water by bringing it to a boil. Combine the pasta and salt in a large mixing bowl. Cook the pasta, turning often, until it is al dente. After draining the pasta, set aside 13 cup of the salted boiling water. There is no need to rinse. Cook 2/3 of the garlic in 3 tablespoons oil in a large nonstick pan over low heat, stirring regularly, until it foams and becomes sticky and brown. Remove from heat. Remove the pan from the heat and immediately add the remaining garlic, pepper flakes, 2 tablespoons of parsley, and 2 tablespoons of the saved cooking water
  2. Toss to combine. Transfer the drained pasta to a serving bowl that has been kept warm. Toss the pasta with the garlic sauce, remaining 3 tablespoons oil, and any residual cooking water that has been saved. Toss everything together, add the remaining parsley on top, and serve shortly thereafter. Add additional red pepper flakes, lemon wedges to squeeze over the dish, and grated cheese to finish it off!

Nutrition

Calories in a serving: 520 25 g of total fat 4.5 g of saturated fat 430 milligrams of sodium Carbohydrate content: 66 g 8 g of dietary fiber 2 g of sugar (There is no added sugar.) 14 g of protein

Yield: 4 servings

Donna Cocomazzi is a model and actress. The 11th of May, 2019 Toss in some cherry tomatoes and fresh basil, if desired. Cooked chicken, sliced into little pieces, may be used as a protein source.

Review this Recipe

ThisSpaghetti with Olive Oil and Garlicrecipe is packed with flavor and only a slight kick of fire. When you taste this pasta meal, you’ll be amazed at how well the garlic and herbs complement one other. This is one of my all-time favorite recipes for pasta. Spaghetti with Olive Oil and Garlic is a simple and delicious dish that you will never get tired of eating. Thinly sliced garlic cloves infuse the pasta with a rich, pungent taste that is carried throughout the dish by the olive oil. With the addition of herbs and Parmesan cheese, this spaghetti meal becomes flavorful and filling in only minutes.

It’s also a good choice because it’s simple to adapt to any dietary limitations that may exist.

If you want to make it a meat meal, it’s simple to add shrimp or chicken to the mix. This Spaghetti with Olive Oil and Garlic is quite adaptable, but it is also really wonderful exactly the way it is. Allow me to explain the components of this dish.

Video Tutorial

  • Pasta. When using angel hair or fettuccine noodles in place of the spaghetti, you may substitute olive oil for the olive oil in the recipe. Extra virgin olive oil of superior grade is required in this recipe. Garlic. Fresh cloves that have been finely cut
  • Red pepper flakes Herbs are used to add a hint of heat. Parsley and basil are two of the most popular herbs. You can utilize either one, or both, depending on your preference
  • Parmesan. If you are avoiding dairy or following a vegan diet, you can omit this item from your recipe.

How to make Spaghetti with Olive Oil and Garlic

1.Prepare the pasta according per package directions. Prepare a big saucepan of water by bringing it to a boil. After that, season with salt and toss in the pasta. Make a thorough stir. 2.Sauté the garlic until fragrant. Cooking the garlic and olive oil in a chilly skillet over low heat until they are just beginning to brown is a good idea. Cook for approximately 6-7 minutes, or until the garlic has softened and has begun to color a little bit in spots. 3.Ladle in the Pasta Water. Add around 12 cup of pasta water at this time to prevent the garlic from cooking any more.

Drain the spaghetti and toss it into the skillet with the rest of the ingredients.

Then combine everything in a smooth and even motion.

5.Serve.

Pro Tips

  • Before you begin, double-check that all of your materials are ready. You should have all of your ingredients out and ready since you will be creating the garlic oil while the pasta is cooking. Prepare everything in advance, including slicing the garlic cloves, and have everything ready before you begin cooking the spaghetti. Do not allow the garlic to become charred. Keep an eye on the garlic cloves while they’re cooking since burnt garlic does not smell or taste nice. However, if this occurs before the pasta is ready to be added in, add the pasta water and remove the pan from the heat until the pasta is done
  • If this occurs after the pasta is ready to be added in, add the pasta water and remove the pan from the heat until after the pasta is done
  • The salt in the pasta water should not be overlooked! Making sure that you don’t forget to add salt to the water is essential since the only way to properly season pasta is through the water it soaks up. A substantial amount should be used, with the pasta water tasting like the ocean as a result. A delicious taste will be imparted to the pasta as a result.
See also:  What Ingredients Are In Pasta

How to Store and Reheat

For leftover pasta, put it in an airtight jar in the refrigerator for up to three days. When you’re ready to reheat the pasta, either throw it in the microwave for a few minutes or cook it in a saute pan on the stovetop. If the pasta appears to be a little dry after it has been kept, you may add a small amount of water. As it heats, give it a few gentle stirs. This Spaghetti with Olive Oil and Garlic is a delicious and simple recipe that you just must try at least once in your life. It’s so delicious and adaptable that you’ll appreciate how simple it is to prepare and customize to your preferences.

I sincerely hope you enjoy it as much as I do!

  • Pasta with spinach sauce, creamed roasted pepper pasta, easy broccoli pasta, angel hair pasta, and pasta with spinach sauce are some of the dishes you may make in one pot.

Spaghetti with Olive Oil and Garlic

ThisSpaghetti with Olive Oil and Garlicrecipe is packed with flavor and only a slight kick of fire. When you taste this pasta meal, you’ll be amazed at how well the garlic and herbs complement one other. Preparation time: 10 minutes Cooking Time: 20 minutes Time allotted: 30 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineItalianServings4servings Calories688kcal

  • Spaghetti: 1 pound
  • 13 cup olive oil
  • 6 garlic cloves, peeled and sliced very thinly
  • 12 teaspoon red pepper flakes
  • 13 cup fresh parsley, chopped
  • 14 cup fresh basil, chopped (optional)
  • 1 cup parmesan cheese, grated
  • Prepare a big saucepan of water by bringing it to a boil. After that, season with salt and toss in the pasta. Make a thorough stir. Cooking the garlic and olive oil in a chilly skillet over low heat until they are just beginning to brown is a good idea. Cook for approximately 6-7 minutes, or until the garlic has softened and just begun to brown
  • Remove from heat. Add around 12 cup of pasta water at this time to prevent the garlic from cooking any more. Drain the spaghetti and toss it into the skillet with the rest of the ingredients. Combine the parsley, basil, and Parmesan in a large mixing bowl. Then combine everything in a smooth and even motion. If the sauce appears to be a little dry, add another 14 cup of the starchy pasta water
  • Otherwise, serve immediately. Serve this spaghetti with freshly grated black pepper, chile flakes, fresh herbs, and/or Parmesan cheese sprinkled on top, as desired.

PRO TIPS

  • Before you begin, double-check that all of your materials are ready. You should have all of your ingredients out and ready since you will be creating the garlic oil while the pasta is cooking. Prepare everything in advance, including slicing the garlic cloves, and have everything ready before you begin cooking the spaghetti. Do not allow the garlic to become charred. Keep an eye on the garlic cloves while they’re cooking since burnt garlic does not smell or taste nice. However, if this occurs before the pasta is ready to be added in, add the pasta water and remove the pan from the heat until the pasta is done
  • If this occurs after the pasta is ready to be added in, add the pasta water and remove the pan from the heat until after the pasta is done
  • The salt in the pasta water should not be overlooked! Making sure that you don’t forget to add salt to the water is essential since the only way to properly season pasta is through the water it soaks up. A substantial amount should be used, with the pasta water tasting like the ocean as a result. A delicious taste will be imparted to the pasta as a result.

Calories:688kcal Carbohydrates:88g Protein:24g Fat:26g 7 g of saturated fat Cholesterol:17mg Sodium:421mg Potassium:334mg Fiber:4g Sugar:3g 878 International Units (IU) of vitamin A 8 milligrams of vitamin C Calcium:338mg Iron:2mg Please leave a remark below; I am looking forward to hearing from you!

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This classic pasta dish with olive oil and garlic (also known as Pasta Aglio e Olio) is simple enough to prepare for weeknight meals while still being elegant enough to serve for a date night or while entertaining guests! Particularly delicious when topped with freshly grated Parmesan cheese. Deoleo USA, Inc. has provided sponsorship for this post. All of my views and opinions are completely my own.

Pasta With Olive Oil And Garlic

What’s not to love about a spaghetti meal that’s quick, healthful, and reasonably priced?! Especially one that calls for only THREE ingredients, all of which I can nearly promise you already have on hand in your kitchen cabinet. No, this easy pasta dish with olive oil and garlic isn’t a dream; it’s made with only three ingredients: pasta, garlic, and high-quality olive oil. That’s all there is to it! This is all you need to make a really simple traditional olive oil pasta dish that is quick and easy to prepare for weekday dinners while still being elegant enough to serve on a date night or when entertaining guests.

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Olive Oil Pasta Sauce Ingredients

It’s something I’ve said before, and it’s something I’ll say again. The freshest, highest-quality ingredients you can find are vital for cooking a super-simple dish, such as this basic pasta sauce with extra virgin olive oil and garlic. To make olive oil pasta, I normally use spaghetti noodles, but you can use whatever type of pasta you choose. Some examples include angel hair pasta, fettuccine, cappellini, linguine, and so on. Basically, any form of long, thin noodle would suffice for this.

  1. Fresh garlic cloves are required for this dish, and you must use them immediately.
  2. You also don’t want a bulb with green sprouts growing out of the top, which is a red flag.
  3. Olive Oil— Olive oil is similar to wine in that everyone has a favorite type of it (s).
  4. When you utilize the greatest ingredients, even the most basic dishes are never dull.

Choosing an Olive Oil for Aglio e Olio

First, let’s discuss a little bit more about the olive oil component of the dish before I show you how to make the greatest aglio e olio (also known as pasta with olive oil and garlic in Italian). It’s undoubtedly the most significant component. As previously stated, Carbonell Extra Virgin Olive Oil (especially the Cordobesa varietal) has been my go-to EVOO of late for a variety of reasons, the most notable of which are:

  • Taste. Carbonell Olive Oil is a single cultivar olive oil, which means that it is made solely from olives grown in a specific location of the world. As a result, their olive oils have a beautifully fresh and clean taste that is also rich and balanced. I’m by no means an expert in olive oil, but even with a drop on your finger, you can tell the difference between good and great olive oil: color. Oh my my, look at that color! I’ve never seen an olive oil with such a bright yellow-green tint before. The Bottle is extremely spectacular in its appearance. The bottle is very stunning, made of strong green glass and with lovely labeling that, incidentally, also includes essential information about the flavor profile and provenance of the product. I would not hesitate to put it on my table if I were to host a dinner party. There’s no need to decant it into a stylish olive oil container, especially with my favorite feature — the pop-up spout, which makes pouring simple and mess-free
  • And Sustainability Traceability. Carbonell employs sustainable agricultural techniques to create world-class olive oil, and the company’s whole supply chain is traceable from seed to table. I haven’t talked about these characteristics much on my blog, but it’s something I’ve been actively looking for in the things I buy for our family.

Carbonell olive oil is produced in Spain, which is the world’s leading producer of olive oil, and it is the best-selling olive oil in the country for a good reason! However, the Carbonell collection of olive oils is now available for purchase in the United States at Fresh Thymestores. Check out the other three varieties, as well: the mellowfruity Morisca, the sweetnutty Arbosana, and the fruitypeppery Manzanilla, all of which are delicious.

How To Make Olive Oil Pasta

Pasta sauce made with olive oil and garlic is traditionally created using simply the starchy water that was retained after cooking the pasta plus part of the olive oil from that cooking. And I don’t do things any differently! However, I recently discovered a pasta-cooking tip on Food52 that has made my garlic olive oil pasta sauce even more delicious! So, what exactly is it? The difference is that, instead of bringing a big saucepan filled with salted water to a boil, you place the pasta in the bottom of a large skillet and pour in just enough cold water to cover it before bringing the pan to a boil.

From there, I follow the recipe’s instructions to the letter.

Using the pasta water that has been saved, combine it with the garlic and olive oil combination and bring to a boil to emulsify the sauce. After you’ve added the cooked noodles, you’ll have a fantastic garlic and olive oil pasta dish ready in less than 15 minutes!

Topping Off Garlic and Olive Oil Pasta

A few more ingredients may really bring your olive oil pasta to the next level, so don’t be afraid to experiment! Approximately one teaspoon of red pepper flakes should be added after the garlic is nearly through sautéing. After tossing the spaghetti noodles with the olive oil pasta sauce, add a handful of fresh minced flat leaf parsley and a cup or two of freshly grated Parmesan cheese and mix well. Oh, and last but not least, but surely not the least? An extra drizzle of fresh olive oil at the conclusion of the cooking process brings out the flavor of the high-quality olive oil that is essential for this recipe’s indulgence.

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Ingredients

  • 3/4 cup high-quality extra virgin olive oil, such as Carbonell Cordobesa, 8 big garlic cloves thinly sliced, kosher salt, and freshly ground black pepper
  • 1 pound dried spaghetti

Optional Add-Ins

  • 1-1/2 cups chopped fresh flat leaf parsley
  • 1-1/2 cups freshly grated Parmesan cheese
  • 1 teaspoon crushed red pepper flakes

Instructions

  1. In a large pan, combine the dry spaghetti and cold water until the noodles are completely submerged. 2 tablespoons of kosher salt should be added to the water. Stir constantly over medium heat until the water comes to a rolling boil. Continue to boil for another 3 to 4 minutes, stirring regularly, until the noodles are malleable but still al dente, about 3 to 4 minutes more (slightly underdone). Drain the pasta and set aside 1 cup of the cooking water before draining again. When the pasta is finished cooking, heat the olive oil in a big, shallow saucepan large enough to accommodate the cooked spaghetti noodles over medium heat. Cook for 2 minutes, or until the garlic is just beginning to turn golden brown around the edges, after which remove from the heat. If you’re using red pepper flakes, add them now and simmer for another 30 seconds
  2. Otherwise, skip this step. Add the pasta cooking water, one cup at a time, to the garlic and olive oil mixture, stirring constantly, and bring to a boil. It will splatter if you don’t handle it cautiously. Turn down the heat to a low simmer for 3 minutes, then add the drained pasta to the olive oil pasta sauce and combine well. Serve immediately. Immediately remove the pan from the heat and season with more salt (if required) and freshly ground black pepper to your liking. Using your hands, toss the pasta with the minced fresh parsley and freshly grated Parmesan (if using). Pour over the pasta and serve immediately with a drizzle of extra virgin olive oil and more grated Parmesan cheese on the side
Nutrition Information:

Yield:9Serving 1.5 cups is the serving size. The following is the amount of food per serving: Calories:266 9.4 g of total fat 1.2 g of saturated fat Cholesterol:0mg Sodium:233.8mg Carbohydrates:33.8g Fiber:4.1g Sugar:2.0g Protein:8.2g Based on a 1.5 cup portion of the simple aglio and olive oil components, the nutrition information is derived.

What to Serve With Olive Oil Pasta?

In the case of a basic dish like this garlic and olive oil pasta, you might be tempted to upgrade the side dishes by purchasing more expensive ingredients. Refrain from giving in to the temptation! With only a simple salad, some garlic bread on the side, and a glass of white wine, you can have yourself a magnificent lunch. Here are a few ideas to get you started:

  • Using only four ingredients, this simple Italian chopped salad comes together quickly: romaine lettuce, radicchio, cannellini beans, and sun-dried tomatoes. It’s a delightful fast side dish that’s dressed up with a simple red wine vinaigrette
  • This easy homemade garlic bread instantly improves any dinner. You can get it on the table in around 15 minutes if you use only 5 ingredients.

As a side note, if you enjoy the simplicity of this olive oil and garlic pasta sauce, I believe you’ll also enjoy this incredibly easy cream cheese pasta sauce! I’d be interested in seeing how your spaghetti with olive oil and garlic comes out. Please tag me on Instagram @UnsophisticookonInstagram or use the hashtagUnsophisticook so that I can see it. Enjoy!

Spaghetti Aglio e Olio

This is one of the very first recipes that my Italian mother-in-law showed me how to prepare! She informed me that this was an essential meal to know since it is delicious, highly cost-effective, and can be used to clean out the fridge by utilizing leftovers. She was absolutely correct! It’s fantastic simply the way it is, without any modifications. The summer months are when our garden is at its peak and I occasionally add some grape tomatoes, eggplant, or zucchini to the mix. My personal favorite is fresh basil.

  • Make careful to keep an eye on the garlic cooking time and keep in mind that there will be some cooking water from the pasta to add to the garlic after it has completed browneding.
  • I use at least a full ladle since I want my soup to be a little more wet.
  • In addition to adding a cup of chopped grape tomatoes and some crumbled bacon, I topped the dish with shredded fresh spinach, which I cooked last night.
  • Sun-dried tomatoes, spinach, and fresh mozzarella are some of my favorite ingredients to use.
See also:  What The Fuck Did You Just Say To Me Copy Pasta

Most helpful critical review

I made this after watching it prepared on an Italian culinary show the other day. It was delicious. To be very honest, this is just too greasy for my taste. In addition, I believe the portion sizes listed on this dish are inaccurate. Due to the fact that one pound of pasta will feed a minimum of six people. Even the packaging specifies that it serves 8. At the very least, I was able to postpone grocery shopping until the end of the week. I’m thinking I’ll just stick with spaghetti with a little butter, similar to what I used to eat as a child.

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This is one of the very first recipes that my Italian mother-in-law showed me how to prepare! She informed me that this was an essential meal to know since it is delicious, highly cost-effective, and can be used to clean out the fridge by utilizing leftovers. She was absolutely correct! It’s fantastic simply the way it is, without any modifications. The summer months are when our garden is at its peak and I occasionally add some grape tomatoes, eggplant, or zucchini to the mix. My personal favorite is fresh basil.

  • Make careful to keep an eye on the garlic cooking time and keep in mind that there will be some cooking water from the pasta to add to the garlic after it has completed browneding.
  • I use at least a full ladle since I want my soup to be a little more wet.
  • In addition to adding a cup of chopped grape tomatoes and some crumbled bacon, I topped the dish with shredded fresh spinach, which I cooked last night.
  • Sun-dried tomatoes, spinach, and fresh mozzarella are some of my favorite ingredients to use.

This is really tasty and simple to make!

  • According to the video, you should add a half ladle of pasta water to the OO-garlic saute pan before starting.
  • This prevents the garlic from becoming bitter as a result of overcooking, and it also gives that extra moisture to the sauce that is needed.
  • This recipe makes 4 servings, but if served as a side dish (like I did), it could easily feed 8 or even more people.
  • (I know, I know, I’m cheating, but it was very delicious!) Enjoy!
  • Years ago, I used a dish from The Mediterranean Diet, and I prepared it over and over again.
  • For example, when the garlic has browned, I add the parsley and chili flakes to the oil, and then while the spaghetti is boiling, I add a ladle of the cooking water to the pan.
  • In its stead, I dress it up with veggies, either a handful of long green beans or asparagus, depending on the season.
  • I add the vegetables after the garlic has browned, but before adding the pasta water to the pot.
  • I’ve made it a few times now, and each time I cook it a bit differently from the last.
  • When I’m through, it’s pretty much just shrimp scampi over spaghetti.

I made this after watching it prepared on an Italian culinary show the other day.

  1. It was delicious.
  2. In addition, I believe the portion sizes listed on this dish are inaccurate.
  3. Even the packaging specifies that it serves 8.
  4. I’m thinking I’ll just stick with spaghetti with a little butter, similar to what I used to eat as a child.

ty 1-5-2014: Chef John, you did an excellent job!

The tastes of the garlic, Italian parsley, and cheese, along with just a dash of red pepper flakes, were just delicious.

Then I put in some freshly cooked broccoli, which I discovered worked well with this spaghetti.

Reduce the amount of oil by half of what is asked for in the recipe.

Advertisement This was a staple in our family while we were growing up, and it continues to be so now!

This is a simple yet delectable pasta meal that can be served as a main course or as a side dish.

We generally serve this as a main meal with a fresh salad and crusty bread, but it’s also delicious served alongside chicken parmesan.

As a side dish for pork chops, I now serve this to my own family, using extra thin egg noodles for the spaghetti in the original recipe.

I completed the entire project!

It’s really good!

Even though I forgot to add the parsley, it was still delicious.

Spaghetti Aglio e Olio Recipe

It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. Spaghetti Aglio e Olio is a classic Italian dish that is simple to prepare with only four simple ingredients (spaghetti, olive oil, garlic, and crushed red pepper flakes), takes only 20 minutes to prepare, and is always a crowd pleaser. Have any of you tried making pasta aglio e olio before? After seeing this famous pasta dish on menus all around Rome and Naples during our recent vacation there, Barclay and I have been working on polishing our own version of it at home ever since.

  • It is quite simple to prepare.
  • In order to save time, we usually just add a liberal amount of crushed red pepper flakes from the cabinet.
  • One of the most important steps in generating a magnificent, glossy, non-greasy sauce is to produce an emulsion with the garlicky oil and that magical starchy pasta water (which is also the key to most good pasta sauces!).
  • All of the heat and starch will help the garlic oil emulsify into a gorgeous glossy sauce, and the pasta will soak up some more garlicky tastes as it continues cooking while you are tossing the pasta.
  • Bring some garlic and olive oil to the table, and let’s get to work making this traditional pasta recipe!

Spaghetti Aglio e Olio | 1-Minute Video

Prior to getting into the recipe, let’s talk about the items you’ll need to prepare spaghetti aglio e olio (pronounced “ah-lee-oh eh-lee-oh”).

  • If you don’t like spaghetti, you may substitute linguine, fettuccine, or any other form of pasta noodle you choose. Due to the fact that olive oil is the primary component of this sauce, I strongly advise using the highest-quality extra virgin olive oil you can find. It is going to make a difference
  • Garlic: I’ll admit that I enjoy a lot of garlic in this pasta dish (like, closer to 10-12 cloves). However, traditionally, between 4 and 8 cloves are used in the preparation. So you do what makes the most sense to you. Red pepper flakes that have been crushed: Fresh peperoncini (red spicy chili peppers) are used in the preparation of traditional spaghetti aglio e olio, which can be bought at markets all around Italy. In the meanwhile, because they are more difficult to come by in other countries, I have developed this recipe with dried crushed red pepper flakes in mind, which we will boil in olive oil to bring out their greatest taste. Garnishes that are optional: This classic Italian meal is typically topped with finely minced fresh parsley and/or freshly grated Parmesan cheese, with the latter being the more common choice. Both of these items are very much appreciated, but they are completely optional

The whole recipe is included below, with detailed component proportions and preparation directions.

How To Make Spaghetti Aglio e Olio:

To prepare traditional spaghetti with garlic and olive oil, simply.

  1. Prepare the pasta according to package directions. Cook the spaghetti in a saucepan of boiling water that has been well salted until it is just one minute shy of becoming al dente
  2. Sauté the garlic until fragrant. Meanwhile, heat the olive oil in a large sauté pan over medium heat for about 3 minutes after you add the pasta to the boiling water. Sauté for 3 to 5 minutes, or until the garlic is faintly brown, then add the sliced garlic and crushed red pepper flakes. Toss the pasta in the sauce until well coated. When the pasta is finished cooking, move it to a sauté pan with 1/2 cup of the boiling starchy pasta water as soon as it has through cooking. Turning the pasta constantly will ensure that it is properly covered with the garlic sauce. If the sauce appears to be a little too dry, add another 1/4 cup of the starchy pasta water
  3. Season with salt and pepper. Take a quick taste of the pasta and season with more salt and/or crushed red pepper flakes if necessary. Serve. Serve it immediately while it’s still hot and delicious, topped with whatever toppings you think would be appropriate.

Here are a few essential pointers:

  • Make sure you have all of your ingredients prepared. Things move rapidly once the pasta begins to cook, so I recommend having all of your ingredients spread out, chopped, and ready to go before you begin cooking
  • It’s critical that the garlic does not burn while cooking. If the sauce begins to turn faintly brown before the pasta is cooked, simply remove the pan from the heat until it is time to add the pasta
  • Don’t forget to season the pasta water with salt before serving. You’ve probably heard me say it before, but this is the only time you’ll get to season the pasta itself in any significant way. As a result, make sure to use a substantial amount of sea salt in the water.

Possible Variations:

If you take this recipe and modify it slightly, the possibilities are endless. For example, you are welcome to.

  • Italians love to eat anchovies, so this is another popular alternative. A few anchovies, finely chopped, can be sautéed in the garlic sauce to give this meal an extra salty umami flavor boost. If you happen to have some fresh basil on hand, you could substitute chopped fresh basil for the parsley in this dish
  • It would still be great. Increase the amount of crushed red pepper flakes used: In order to make your pasta even hotter, you may increase the amount of crushed red pepper flakes by doubling (or even tripling!) the amount listed above. Use garlic that has been minced or smashed: Instead of using thin slices of garlic, you can mince (or crush) the garlic to your liking. In a pinch, you may just crush the whole garlic cloves and sauté them in the olive oil to infuse it with flavor before removing and discarding them before adding the pasta to the sauce. As an option, you may optionally include any cooked protein (such as chicken, shrimp, steak, or pig) in the spaghetti sauce
  • This is entirely optional. Vegetables should be included: Alternatively, you may include any cooked vegetables that you enjoy (such as broccoli, mushrooms, bell peppers, onion, and so on)
  • And/or

More Classic Italian Pasta Recipes:

If you’re looking for more traditional Italian pasta recipes, look no further. Here are a couple of my personal favorites:

  • Cacio e Pepe
  • Cacio di Parma
  • Marinara Sauce
  • Alfredo Sauce
  • Spicy Arrabbiata Sauce
  • The BEST Lasagna
  • And more.

Description

This traditional Spaghetti Aglio e Olio recipe is simple to prepare and takes only 20 minutes to complete with only four simple ingredients. It is important that you adjust the amount of garlic and red pepper flakes to your preference.

  • 1/4 cup good-quality olive oil
  • 6 to 8 cloves garlic, very thinly sliced
  • 1/2 teaspoon crushed red pepper flakes (or more, to taste)
  • Optional garnishes: chopped fresh parsley and freshly-grated Parmesan cheese
  • 1 pound dried spaghetti
  1. Prepare the pasta according to package directions. Bring a large stockpot of water to a boil, adding enough of salt to taste. Cook the spaghetti until it is almost al dente (i.e., one minute shy of being done)
  2. Remove from heat. Garlic should be sautéed. Meanwhile, heat the olive oil in a large sauté pan over medium heat for about 3 minutes after you add the pasta to the boiling water. Sauté for 3 to 5 minutes, or until the garlic is faintly brown, after which add the crushed red pepper flakes and cook for another minute. (It is extremely crucial that the garlic does not burn. As a result, if the pasta is not cooked by the time the garlic is gently brown, remove the sauté pan from the heat and set it aside until the pasta is ready.)
  3. Toss the pasta in the sauce until well coated. As soon as the pasta is through cooking, move it to a sauté pan with 1/2 cup of the hot starchy pasta water and toss well to combine. Turning the pasta constantly will ensure that it is properly covered with the garlic sauce. If the sauce appears to be a little too dry, add another 1/4 cup of the starchy pasta water
  4. Season with salt and pepper. Give the pasta a quick taste and season with an additional sprinkle of salt and/or crushed red pepper flakes if necessary before serving. Serve it immediately while it’s still hot and delicious, topped with whatever toppings you think would be appropriate.

Notes

Instructions for storage: Refrigerate in an airtight container for up to 3 days before serving.

In addition to hot, these noodles are great cold as well! A post was made on April 9, 2020 by Ali

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