Spaghetti aglio e olio

For the Beastie Boys album, see Aglio e Olio (EP).
Spaghetti aglio e olio

Spaghetti all'aglio, olio e peperoncino
Type pasta
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)
Nutritional value
(per serving)
Protein  g
Fat  g
Carbohydrate 100% g
Cookbook: Spaghetti aglio e olio  Media: Spaghetti aglio e olio

Spaghetti aglio e olio (pronounced [spaˈɡetti ˈaʎʎo e ˈɔːljo]; "spaghetti with garlic and oil" in Italian) is a traditional Italian pasta dish coming from Naples.

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


  1. Kyle Phillips; Guide. "Spaghetti Aio Oio Recipe - Spaghetti Aglio e Olio". Retrieved 2012-03-05.
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