Spaghetti Ajo e Ojo

Spaghetti with Oil and Garlic


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Lots of versions of this classic Roman recipe exist, but this is a traditional one. It is reputedly very good for preventing a hangover when consumed last thing at night. Another version, ajo ojo e peperoncino, includes chilli, which can be added in varying amounts depending upon personal preference.


  • 400 g/14 oz spaghetti or spaghettini
  • 175 ml/6 fl oz/¾ cup extra virgin olive oil
  • 3 garlic cloves, crushed
  • 30 ml/2 tbsp chopped fresh flat leaf parsley
  • sea salt and ground black pepper


  1. Bring a large pan of lightly salted water to a rolling boil. Add the pasta and stir. Return to the boil and cook the pasta according to the pack instructions until al dente.

  2. Meanwhile, heat the oil and garlic together until the garlic turns black. Discard the garlic and keep the oil hot. Timing is crucial, as the oil must not burn; although it must be hot.

  3. Drain the cooked pasta and return it to the hot pan. Pour over the flavoured oil and mix together to thoroughly coat the pasta in the oil.
  4. Season with plenty of ground black pepper and mix in the chopped parsley.
  5. Transfer to a warmed serving platter and serve immediately.