Spaghetti aglio e olio
Spaghetti aglio e olio (pronounced [spaˈɡetti ˈaʎʎo e ˈɔːljo]; Italian for '"spaghetti [with] garlic and oil"') is a traditional Italian pasta dish from Naples. A typical dish of Neapolitan cuisine.
 Spaghetti aglio, olio e peperoncino | |||||||
| Course | Primo (Italian pasta course); main course | ||||||
|---|---|---|---|---|---|---|---|
| Place of origin | Italy | ||||||
| Region or state | Campania, Calabria | ||||||
| Main ingredients | Pasta (usually spaghetti), garlic, olive oil, salt | ||||||
| Variations | Spaghetti aglio, olio e peperoncino (with chilli) | ||||||
| |||||||
The dish is made by lightly sautéing sliced, minced, or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes (in which case its name is spaghetti aglio, olio e peperoncino), and tossing with spaghetti. Finely chopped parsley are usually added as a garnish, along with grated parmesan or pecorino cheese, although according to most traditional recipes, cheese should not be added.[1]
See also
- List of Italian dishes
- List of pasta dishes
Food portal
References
- Kyle Phillips; About.com Guide. "Spaghetti Aio Oio Recipe - Spaghetti Aglio e Olio". Italianfood.about.com. Retrieved 2012-03-05.
External links
 |
Wikimedia Commons has media related to Spaghetti aglio, olio e peperoncino. |
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.