In the world of Italian cuisine, Spaghetti Aglio e Olio stands as a beautiful reminder that the simplest dishes are often the most satisfying. Translating to “spaghetti with garlic and oil,” this Neapolitan classic transforms humble pantry staples into a dish bursting with flavor, warmth, and comfort.
No cream. No cheese sauce. No elaborate ingredients. Just a handful of essentials — spaghetti, olive oil, garlic, chili, and parsley — working together in perfect harmony. The result? A light yet indulgent pasta that’s ready in minutes but tastes like a timeless tradition.
🇮🇹 A Bit of History
Aglio e olio originated in Naples, Italy — a region known for transforming simple, inexpensive ingredients into culinary masterpieces. Historically, it was a midnight pasta, made quickly after a long day’s work or enjoyed by Italians returning home from a night out. Its charm lies in its speed and simplicity — proof that great food doesn’t need complexity, just balance and care.
🧄 Ingredients You’ll Need
For Two Servings:
-
200g (7 oz) spaghetti
-
¼ cup extra virgin olive oil
-
4–5 cloves garlic, thinly sliced
-
½ teaspoon red chili flakes (adjust to taste)
-
2 tablespoons chopped fresh parsley
-
Salt, to taste
-
Freshly cracked black pepper (optional)
-
Grated Parmesan or Pecorino cheese (optional but delightful)
🍳 How to Make Spaghetti Aglio e Olio
Please Head On keep on Reading (>) for the instructions:
