Capellini Pasta Tossed with Olive Oil, Garlic, and Chili Flakes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light and simple capellini pasta infused with garlic and chili flakes, perfect for a quick Italian-inspired dinner. This Filipino recipe (vegetarian), ready in about 15 minutes, pairs capellini pasta, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 10 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add 500 grams capellini pasta and cook for 3-4 minutes until al dente, then drain reserving 1/2 cup of pasta water.
  2. Step 2: While pasta cooks, heat 4 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 5 thinly sliced garlic cloves and 1 teaspoon red chili flakes, sautéing for 1-2 minutes until garlic is fragrant and just turning golden.
  3. Step 3: Add the drained pasta to the skillet along with 1/4 cup reserved pasta water and toss vigorously to coat the noodles in the garlic oil, cooking for an additional minute.
  4. Step 4: Remove from heat and stir in 2 tablespoons chopped fresh parsley. Serve immediately topped with 1/2 cup grated Parmesan cheese if desired.

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