Spaghetti Aglio, Olio E Peperoncino

1. Boil spaghetti in salted water.

2. Meanwhile, heat olive oil and add the garlic.

3. Add the chili pepper, cook until the garlic is golden brown.

4. Remove the chili pepper.

5. When the spaghetti is done, immediately drain and put in large bowl.

6. Pour the sizzling oil over the spaghetti, add parsley and toss to coat well.

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Nutrient	Quantity
Total fats	81.2666 g
Protein	1.2483 g
Carbohydrates	7.1584 g
Energy	748.5463 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6619 g
Water	38.0881 g
Aspartic acid	0.1027 g
Calcium, Ca	39.7244 mg
Lutein + zeaxanthin	213.718 g
Fiber, total dietary	0.8656 g
Fatty acids, total saturated 22:0	0.1045 g
Carotene, beta	210.9457 g
Niacin	0.4242 mg
Vitamin A, RAE	17.699 g
Arginine	0.1091 g
Riboflavin	0.0253 mg
Tocopherol, beta	0.0891 mg
Fatty acids, total saturated 20:1	0.2519 g
Glutamic acid	0.1601 g
Sodium, Na	11.1174 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0174 g
Total lipid (fat)	81.2666 g
Manganese, Mn	0.2923 mg
Proline	0.0291 g
Fatty acids, total saturated 16:0	9.1897 g
Choline, total	6.5341 mg
Sugars, total	0.9647 g
Serine	0.0405 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	1.5865 g
Vitamin B-6	0.2173 mg
Selenium, Se	2.2188 g
Ash	0.388 g
Fatty acids, total saturated 18:1 undifferentiated	57.7515 g
Pantothenic acid	0.2067 mg
Phenylalanine	0.0397 g
Copper, Cu	0.061 mg
Betaine	0.081 mg
Thiamin	0.0438 mg
Methionine	0.015 g
Iron, Fe	1.0321 mg
Carbohydrate, by difference	7.1584 g
Phosphorus, P	28.5559 mg
Folate, total	9.6279 g
Tocopherol, gamma	0.6924 mg
Alanine	0.0343 g
Valine	0.0575 g
Fatty acids, total saturated 18:2 undifferentiated	7.9715 g
Glycine	0.0417 g
Carotene, alpha	4.5359 g
Fatty acids, total saturated 14:0	0.0009 g
Zinc, Zn	0.2686 mg
Isoleucine	0.0438 g
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	8.6335 g
Fatty acids, total polyunsaturated 17:1	0.1013 g
Leucine	0.0636 g
Vitamin A, IU	355.4814 IU
Folate, DFE	9.6279 g
Tryptophan	0.0142 g
Vitamin C, total ascorbic acid	10.3293 mg
Phytosterols	179.2 mg
Fatty acids, total saturated 20:0	0.3353 g
Tyrosine	0.021 g
Vitamin K (phylloquinone)	111.5921 g
Fatty acids, total saturated	11.2361 g
Histidine	0.0224 g
Fatty acids, total monounsaturated	59.1231 g
Threonine	0.0333 g
Folate, food	9.6279 g
Fatty acids, total polyunsaturated 17:0	0.0178 g
Vitamin E (alpha-tocopherol)	11.7009 mg
Magnesium, Mg	9.0519 mg
Lysine	0.0541 g
Potassium, K	112.6295 mg
Cystine	0.0117 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	5 cloves	22.35	4.959	0.075
Olive oil	6 tablespoons	716.04	0	81
Spaghetti	1	8.7883	1.9589	0.1616
Parsley	1 tablespoon	1.368	0.2405	0.03
chili pepper	1	0	0	0