 Spaghetti aglio, olio e peperoncino | |||||||
| Course | Primo (Italian course) | ||||||
|---|---|---|---|---|---|---|---|
| Place of origin | Italy | ||||||
| Region or state | Campania | ||||||
| Main ingredients | Spaghetti,garlic,extra virgin olive oil,parsley,chili flakes | ||||||
| Variations | Spaghetti aglio, olio e peperoncino (with chili pepper) | ||||||
| |||||||
Spaghetti aglio e olio (Italian:[spaˈɡettiˈaʎʎoeˈɔːljo];lit. 'spaghetti with garlic and [olive] oil') is apasta dish typical of the city ofNaples, Italy. It is popular because it is simple to prepare and makes use of inexpensive, readily available ingredients that have long shelf lives in a pantry.[1]
The dish was once also known asvermicelli alla Borbonica.[2]
The dish is made by first lightly sautéing thinly slicedgarlic inextra virgin olive oil, sometimes with the addition of eitherred pepper flakes (spaghetti aglio, olio e peperoncino) ormushrooms (spaghetti aglio, olio e funghi).[3] The oil and garlic are then tossed withspaghetti cooked insalted water. Finely chopped Italianparsley is then commonly added as agarnish.
Although cheese is not included in most traditional recipes, gratedParmesan orpecorino can be added, similarly topasta allo scarpariello. Some recipes recommend adding some of the water from cooking pasta to the olive oil to create a sauce, but other recipes recommend simply stirring the oil into the drained pasta.[4]
