Spaghetti Aglio e Olio
Spaghetti Aglio e Olio is a International recipe with clear ingredients and practical, step-by-step directions.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 6 method steps from beginning to end.
- Measure and arrange all 5 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
For a stronger taste slice the garlic and leave in the olive oil when adding the pasta.
Try frying the parsley in the oil.
Try adding some butter to the oil.
Spaghetti aglio e olio is traditionally served without cheese.
Adapted from the source recipe's notes.Method
- 01
Boil spaghetti in sufficiently salted water until al dente.
- 02
Peel cloves of garlic and crush them gently with the heel of hand.
- 03
Heat 2–3 mm olive oil in a pan. Add garlic, and cook until it takes on a golden color. Take care not to let the garlic get too dark, as it will become bitter.
- 04
Remove garlic from the oil.
- 05
Drain the finished spaghetti and add to the pan with olive oil.
- 06
Spice with pepper, mix everything, and serve with parsley.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.0, credited to matsuyuki; view original image record .
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