Directions:
- Bring salted water to a boil, and cook spaghetti for about 8 minute.
- Remove just before the al dente stage.
- Drain but reserve a few ladles of pasta water.
- Toast breadcrumbs along with parsley in a dry saucepan until golden brown.
- In another pan, heat extra virgin olive oil and combine garlic and chili peppers.
- Cook for a few minutes or until golden brown.
- Do not burn the garlic; otherwise it will become bitter.
- Add spaghetti to the pan with olive oil and mix well.
- To prevent dryness, ladle some pasta water to the pasta.
- Cook for another minute or until desired state of al dente.
- Mix in toasted breadcrumbs and parsley before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 713.01 Kcal (2985 kJ) | ||
| Calories from fat | 289.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.15g | 49% | |
|---|---|---|---|
| Sodium | 61.78mg | 3% | |
| Potassium | 263.53mg | 6% | |
| Total Carbs | 90.89g | 30% | |
| Sugars | 3.99g | 16% | |
| Dietary Fiber | 3.74g | 15% | |
| Protein | 15.45g | 31% | |
| Vitamin C | 1mg | 2% | |
| Iron | 3.7mg | 21% | |
| Calcium | 37.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 410.25 Kcal (1718 kJ) | ||
| Calories from fat | 166.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.5g | 49% | |
|---|---|---|---|
| Sodium | 35.55mg | 3% | |
| Potassium | 151.63mg | 6% | |
| Total Carbs | 52.3g | 30% | |
| Sugars | 2.3g | 16% | |
| Dietary Fiber | 2.15g | 15% | |
| Protein | 8.89g | 31% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 2.2mg | 21% | |
| Calcium | 21.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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