Aglio e Olio
Aglio e olio, which translates to garlic and oil, is a classic Italian pasta dish that originated in Naples. Known for its simplicity, this recipe involves sautéing thinly sliced garlic in olive oil, sometimes with red pepper flakes, and mixing it with spaghetti. It is often decorated with parsley and grated Parmesan.
This minimalist dish is the perfect example of the Neapolitan tradition of using basic, high-quality ingredients to create delicious dishes. Aglio e olio is a staple of cucina povera, the "kitchen of the poor," which emphasizes the resourcefulness of Italian home cooking by turning humble ingredients into treasured comfort food.
Serving:
4
Preparation time:
15 min
Calories per person:
Ingredients
Marodi spaghetti n.5: 400 g
Garlic: 4 cloves
Olive oil: 80 ml
Parsley: 15 g
Salt: to taste
Preparation instructions:
- Cook the Marodi Spaghetti in salted water.
- Cook the spaghetti for 2 minutes less than recommended on the package, because they will cook more in the pan, in the last step of preparation.
- Peel 4 garlic cloves and chop into strips.
- Finely chop fresh parsley.
- Heat the olive oil in a deep pan.
- Add the garlic and parsley.
- After one minute, cover the garlic with a little bit of spaghetti water from the pot where the spaghetti is still cooking.
- When the spaghetti is cooked to the desired level, transfer it to the pan and mix with garlic, parsley and olive oil.
- If needed, season the pasta in the pan with some more salt.
Nutritional value:
Carbohydrates: 75.9 g
Proteins: 13.38 g
Fat: 21.55 g
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