Spaghetti Con Aglio E Olio


1 lb thin spaghetti, cooked al dente
6-8 garlic cloves, minced
1/2 cup extra virgin olive oil
kosher salt and black pepper to taste
Freshly grated Parmesan, optional
hot pepper flakes, optional
Fresh Italian parsley, chopped
Canned anchovies, chopped
4 Sun dried tomatoes, chopped for garnish, optional
This is a famous peasant dish of Italy. It is simply spaghetti with olive oil and garlic.

  • Cook spaghetti in boiling salted water until al dente.
  • Prepare the sauce while the pasta is cooking.
  • Heat the garlic in the olive oil in a frying pan over low heat.
  • When the garlic just begins to bubble, stir and cook for 3 minutes or so.
  • Do not let it brown. Remove the pan from the heat.
  • When the pasta is al dente, drain and add to the frying pan and toss well.
  • Season with salt and pepper and add as many of the optional ingredients that you like.
  • If you are using anchovies add the the sauce while cooking.




20 min


3 min


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