Spaghetti aglio e olio
|Place of origin||Italy|
|Region or state||Campania|
|Main ingredients||Pasta (usually spaghetti), garlic, olive oil|
|Cookbook: Spaghetti aglio olio Media: Spaghetti aglio olio|
Spaghetti aglio e olio (pronounced [spaˈɡetti ˈaʎʎo e ˈɔːljo]; "spaghetti with garlic and oil" in Italian) is a traditional Italian pasta dish, coming from Napoli, as it is a variant of the original one: Spaghetti alle vongole.
The dish is made by lightly sauteeing minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, 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.
- Kyle Phillips, About.com Guide. "Spaghetti Aio Oio Recipe - Spaghetti Aglio e Olio". Italianfood.about.com. Retrieved 2012-03-05.
|Wikimedia Commons has media related to Spaghetti aglio, olio e peperoncino.|
|This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it.|