Cookbook:Spaghetti Aglio e Olio

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Cookbook | Ingredients | Recipes | Cuisine of Italy | Pasta Recipes

Spaghetti Aglio e Olio
Spaghetti aglio olio e peperoncino
CategoryItalian recipes

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Boil spaghetti in sufficiently salted water until al dente.
  2. Peel cloves of garlic and crush them gently with the heel of hand.
  3. Heat 2–3 mm olive oil in a pan. Add garlic, and cook until it takes on a golden color. Take care not to let the garlic get too dark, as it will become bitter.
  4. Remove garlic from the oil.
  5. Drain the finished spaghetti and add to the pan with olive oil.
  6. Spice with pepper, mix everything, and serve with parsley.

Notes, tips, and variations[edit | edit source]

  • For a stronger taste slice the garlic and leave in the olive oil when adding the pasta.
  • Try frying the parsley in the oil.
  • Try adding some butter to the oil.
  • Spaghetti aglio e olio is traditionally served without cheese.

External links[edit | edit source]