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
Category Italian recipes
Servings 1–2
Difficulty

Ingredients[edit | edit source]

Procedure[edit | edit source]

  • Boil spaghetti in sufficiently salted water until al dente.
  • Peel cloves of garlic and squeeze them softly with the heel of hand.
  • Chop parsley.
  • Heat olive oil (2-3 mm high) 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.
  • Remove garlic from the oil.
  • Drain the finished spaghetti and add to the pan with olive oil.
  • Spice with pepper, mix everything, and serve with parsley.

Variations[edit | edit source]

  • For a stronger taste slice the garlic and leave in the olive oil when adding the pasta.
  • Fry the parsley in the oil.
  • Add butter to the oil.

Note[edit | edit source]

  • Spaghetti aglio e olio is traditionally served without cheese.

External links[edit | edit source]