Spaghetti Aglio e Olio
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Spaghetti Aglio e Olio
One of the simplest and most iconic dishes of Neapolitan cuisine. Spaghetti Aglio e Olio combines pasta, garlic, extra virgin olive oil, and a touch of chili pepper to create a flavorful meal with just a handful of ingredients.
Calories500kcal
Ingredienti
- 400 g spaghetti
- 80 ml extra virgin olive oil
- 4 cloves garlic thinly sliced
- 1 small dried chili pepper crushed, or chili flakes to taste
- Salt to taste
- Fresh parsley finely chopped (optional)
Istruzioni
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over low heat.
- Add the sliced garlic and cook gently until lightly golden.
- Add the chili pepper and stir for a few seconds.
- Reserve a cup of pasta cooking water.
- Drain the spaghetti and transfer it directly to the skillet.
- Toss well to coat the pasta with the garlic-infused oil.
- Add a little pasta water if needed to create a silky emulsion.
- Sprinkle with chopped parsley if using.
- Serve immediately.
Note
The garlic should become lightly golden, not dark brown, or it will turn bitter.
Some Neapolitan families add a pinch of breadcrumbs toasted in olive oil.
No cheese is traditionally used in this dish.
Some Neapolitan families add a pinch of breadcrumbs toasted in olive oil.
No cheese is traditionally used in this dish.