Spaghetti Aglio e Olio (Garlic and Olive Oil Pasta)

 

Spaghetti Aglio e Olio (Garlic and Olive Oil Pasta)

🍝 A quick and flavorful Italian dish made with just a few ingredients!

Ingredients:

• 200g (7 oz) spaghetti

• 4 tablespoons olive oil

• 4 cloves garlic, thinly sliced

• 1/2 teaspoon red chili flakes (adjust to taste)

• Salt (to taste)

• Fresh parsley, chopped (optional)

• Grated Parmesan cheese (optional)

Instructions:

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest.

2. Prepare the Sauce
   In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook gently until golden brown (not burnt), about 1–2 minutes.

3. Add Chili Flakes
   Add the red chili flakes and cook for another 30 seconds to release the flavor.

4. Combine Pasta & Sauce
   Add the cooked spaghetti to the skillet. Toss well to coat in the oil. If it looks dry, add a little reserved pasta water until it’s glossy.

5. Finish & Serve
   Season with salt to taste. Garnish with chopped parsley and grated Parmesan cheese if desired. Serve immediately.

⭐ Tips:

• You can add cooked shrimp or sautéed mushrooms for variation.

• For extra flavor, add a squeeze of lemon juice at the end.

🍝 Origin of Spaghetti Aglio e Olio (Garlic and Olive Oil Pasta)

Spaghetti Aglio e Olio is a traditional Italian pasta dish that comes from Naples (Napoli) in the southern region of Campania, Italy. The name literally means “spaghetti with garlic and oil”, and it’s one of the oldest and simplest dishes in Italian cuisine.

Historical Background

• Peasant Origins:
  Aglio e Olio originated as a “cucina povera” (poor man’s food), made with just a few basic pantry ingredients: spaghetti, garlic, olive oil, and sometimes chili flakes or parsley.

• Post-War Simplicity:
  It gained popularity after World War II, during a time of economic hardship, when Italians relied on inexpensive, shelf-stable ingredients to feed their families.

• Neapolitan Tradition:
  In Naples, it’s considered a comfort food, often made late at night as a quick meal after social gatherings — some call it “midnight spaghetti.”

💡 Why It Stands Out

• No cheese or cream — just pure flavor from garlic, olive oil, and optional red pepper flakes.

• It’s vegetarian, quick to cook, and extremely budget-friendly.

• Despite its simplicity, it's a staple dish in Italian households and admired for its balance of flavors.

📜 In Summary:

Spaghetti Aglio e Olio is a humble yet iconic pasta dish from Naples, Italy, born out of simplicity and necessity. It's proof that even a few basic ingredients can create something deeply satisfying.