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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.
Portata first course
Cucina napoletana
Keyword spaghetti aglio e olio, Neapolitan cuisine, Italian pasta, garlic and oil pasta, traditional Italian recipe
Preparazione 5 minuti
Cottura 15 minuti
Tempo totale 20 minuti
Calories 500kcal

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.