Spaghetti aglio e olio

Spaghetti aglio olio e [ spaɡet -ti ː a ʎo e ɔ ː lio ] (Italian for spaghetti with garlic and oil) is a simple, very old pasta dish of the south and central Italian cuisine.

To prepare mashed or finely chopped garlic cloves are in plenty of cold-pressed olive oil depending on your preference only heated or light browned (the latter gives the dish a tangy, spicy note ). The so- flavored oil is seasoned with lots of freshly ground black pepper and then mixed with the al dente cooked spaghetti. If the garlic is crushed, it is removed.

In a sharp variation (spaghetti aglio, olio e peperoncino or in dialect e peparzo ) from Abruzzo and from Rome are still with the garlic fresh or dried hot peppers added to the oil. Other variations include the addition of a little butter, chopped, glattblättriger parsley, fried either raw or briefly in the oil, and the addition of pickled anchovies also be hacked mitgedünstet in the oil.

Spaghetti aglio olio e are usually served without cheese.