Spaghetti aglio e olio
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Spaghetti all'aglio, olio e peperoncino
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| Type | pasta | ||||||
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| Course | Pasta | ||||||
| Place of origin | Italy | ||||||
| Region or state | Campania | ||||||
| Main ingredients | Pasta (usually spaghetti), garlic, olive oil | ||||||
| Variations | Spaghetti aglio e olio peperoncini (with chilli) | ||||||
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 Cookbook: Spaghetti aglio e olio  Media: Spaghetti aglio e olio |
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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.[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
References
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