Spaghetti aglio e olio

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Spaghetti aglio e olio
Aglio e olio.jpg
Spaghetti aglio, olio e peperoncino
Typepasta
CoursePasta
Place of originItaly
Region or stateCampania, Calabria
Main ingredientsPasta (usually spaghetti), garlic, olive oil, salt
VariationsSpaghetti aglio, olio e peperoncino (with chilli)
Nutritional value
(per serving)
Protein g
Fat20% g
Carbohydrate80% g

Spaghetti aglio e olio (pronounced [spaˈɡetti ˈaʎʎo e ˈɔːljo]; Italian for "spaghetti [with] garlic and oil") is a traditional Italian pasta dish from Naples.

The dish is made by lightly sauteeing sliced, minced, or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes (in which case its name is spaghetti aglio, olio e peperoncino), and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added.[1]

Many New York Italian-Americans refer to the dish as alla-ul[pronunciation?] due to the influence of Southern Italian pronunciation in the area.[citation needed]

See also[edit]

References[edit]

  1. ^ Kyle Phillips; About.com Guide. "Spaghetti Aio Oio Recipe - Spaghetti Aglio e Olio". Italianfood.about.com. Retrieved 2012-03-05.

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