Spaghetti aglio e olio

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Spaghetti aglio e olio
Aglio e olio.jpg
Spaghetti aglio, olio e peperoncino
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]

See also[edit]


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

External links[edit]