What is Spaghetti Aglio E Olie? This traditional Italian pasta dish from Naples is typical of Neapolitan cuisine. Because it is inexpensive, easy to prepare, and has a long shelf life, it is popular with a wide range of people. It is also one of the most inexpensive meals you can make at home. This recipe is easy to follow and can be made ahead of time to enjoy any meal anytime.
Cook the spaghetti in boiling water with a little oil and salt and cook for 12-15 minutes. Stir occasionally to prevent the pasta from sticking to the boiling pot.
When the pasta is cooked, drain the water, rinse the pasta with cold water and set it aside.
Slowly toast the garlic on heated olive oil in a medium-heated pan. Make sure that you don’t burn the garlic or it will taste bitter.
Add some pepper flakes before turning the stove off. Add the pasta, parsley, parmesan cheese, salt and pepper. Toss well until the spaghetti gets entirely coated with oil. Put it in a large plate then serve.
Video
Notes
This recipe consists of two servings and can also be served along with any salad or soup as a side dish. The shelf life, on the other hand, can last up to 3 days if kept refrigerated.Pasta Aglio, Olio e Peperoncino – italian pasta with garlic, chili pepper and olive oilfettuccine-aglio-e-olio
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
