Spaghetti con Aglio e Olio

Spaghetti with garlic and oil

Preparation info
  • Serves


    as a main course
    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

This is a very popular way of serving spaghetti in southern Italy - and no wonder. The garlic-flavoured oil coats the spaghetti and gives it a special fragrant taste. I love it as a main dish, with a fresh green salad.


  • 12 oz (350 g) spaghetti or spaghettini
  • 5 tablespoons (


Bring a large pan of water to the boil, add salt and start the pasta cooking. A few minutes before it is ‘al dente’, heat the oil in a heavy saucepan large enough to hold all the pasta. Sauté the garlic over a low heat until it just begins to colour. When the pasta is cooked, drain it very well and pour into the hot oil and garlic. (Remove the pan from the heat to prevent the oil spluttering.)