Description
Indulge in the delightful simplicity of Slow Cooker Spaghetti Aglio e Olio, a classic Italian dish that marries al dente pasta with fragrant garlic, robust olive oil, and a hint of red pepper flakes. This effortless recipe transforms basic ingredients into a mouthwatering meal perfect for busy weeknights or leisurely gatherings. With minimal prep time and maximum flavor, it’s sure to become a cherished addition to your culinary repertoire.
Ingredients
Scale
- 8 oz spaghetti
- 6 cloves fresh garlic, minced
- 1/2 cup extra virgin olive oil
- 1 tsp red pepper flakes (adjust to taste)
- 1/4 cup fresh parsley, chopped
- 1 tsp sea salt (to taste)
- 1/2 tsp freshly ground black pepper (to taste)
- 4 cups water
Instructions
- Grease your slow cooker with olive oil and set it on low heat.
- Add uncooked spaghetti and pour in enough water to submerge it completely. Stir in a pinch of salt.
- In a skillet, heat olive oil over medium heat, add minced garlic and red pepper flakes, and sauté for 2 minutes until fragrant. Transfer this mixture to the slow cooker.
- Season the pasta with additional salt and black pepper; stir well to combine.
- Cover and cook on low for 3-4 hours or until the spaghetti reaches your desired tenderness, stirring occasionally.
- Garnish with chopped parsley before serving warm.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 450
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg