Cookbook:Spaghetti Aglio e Olio

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

Spaghetti Aglio e Olio
Category	Italian recipes
Servings	1–2
Difficulty

Ingredients

• 100–150 g spaghetti
• olive oil
• 1–2 cloves of garlic
• black pepper
• Italian parsley

Procedure

• Boil spaghetti in sufficiently salted water firm to the bite.
• 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 until it takes a golden color. The darker the color, the tarter the flavor.
• 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

• For a stronger taste cut the garlic and leave in the olive oil.
• Fry the parsley in the oil.
• Add butter to the oil.

Note

Spaghetti aglio e olio is traditionally served without cheese.

External links

• Spaghetti Aglio e Olio at Wikipedia.