The Magic of Garlic and Olive Oil: Spaghetti Aglio e Olio
Spaghetti Aglio e Olio, or Spaghetti with garlic and oil, is a classic dish that originates from Naples but has found its way into households all across Italy. This dish represents a popular group of recipes known as the “poor man’s cuisine” of Naples. The term “garlic and oil” describes an incredibly simple, yet deliciously flavorful, sauce used to dress traditionally long pasta varieties such as spaghetti, linguine, or vermicelli. Essentially, this recipe is a humble reimagining of the more luxurious spaghetti with clams. Historically, this dish was also known as “Vermicelli alla Borbonica” or “Vermicelli with the missing clams,” particularly when prepared in its plain version.
- 200 grams of spaghetti
- 1 clove of garlic
- 1/2 cup of extra virgin olive oil
- A bunch of parsley
- Red chili pepper or black pepper (optional)
Begin by cooking the spaghetti in a large pot of salted water. Drain it while it’s still al dente and transfer it to a serving bowl. Meanwhile, prepare a sauté of garlic, olive oil, and chili pepper. Once the spaghetti is drained and in the serving dish, dress it with this aromatic mixture. To finish off the dish, sprinkle it generously with chopped parsley. If you’d like, you can incorporate some salted sardines into the garlic and oil mixture during preparation. Alternatively, you could quickly toss the dressed spaghetti in a pan over medium heat just before serving, for an extra layer of flavor and texture. Enjoy this simple, yet rich, taste of Naples at home!
Topics: Authentic Spaghetti Aglio e Olio Recipe, Traditional Neapolitan Dishes, How to Cook Spaghetti Aglio e Olio, Easy Italian Dishes at Home, Homemade Italian Pasta Recipes, Secrets of Italian Cuisine, Perfect Spaghetti Aglio e Olio Recipe
Featured image: Dominique Musorrafiti
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