Spaghetti aglio e olio

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Spaghetti aglio e olio
Aglio e olio.jpg
Spaghetti all'aglio, olio e peperoncino
Type pasta
Course Pasta
Place of origin Italy
Region or state Campania, Calabria
Main ingredients Pasta (usually spaghetti), garlic, olive oil, salt
Variations Spaghetti aglio, olio e peperoncini (with chilli)
Nutritional value
(per serving)
Protein  g
Fat  g
Carbohydrate 100% g

Spaghetti aglio e olio (pronounced [spaˈɡetti ˈaʎʎo e ˈɔːljo]; "spaghetti with garlic and oil" in Italian) is a traditional Italian pasta dish coming 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, 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" due to the influence of Southern Italian pronunciation in the area.

See also[edit]


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

External links[edit]