Spaghetti con Aglio e Olio

Name: Spaghetti con Aglio e Olio (Spaghetti with garlic and oil)
Yield: Serves 3-4 as a main course
Cuisine: Italian
Ingredients: salt and freshly ground black pepper; 12 oz (350 g) spaghetti or spaghettini; 3 tablespoons (3 X 15 ml spoon) finely chopped parsley; 5 tablespoons (5 X 15 ml spoon) olive oil, green for preference; 1 tablespoon (15 ml spoon) finely chopped garlic

Spaghetti with garlic and oil

Preparation info

Serves
3-4
as a main course

Difficulty
Easy

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.

Ingredients

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

Europe
Italy
Main course
Vegan
Pasta
Mediterranean

Method

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.)