Cookbook:Spaghetti Aglio e Olio

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Spaghetti Aglio e Olio
Spaghetti aglio olio e peperoncino
Category Italian recipes
Servings 1–2



  • 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.


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


Spaghetti aglio e olio is traditionally served without cheese.

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