Spaghetti with Garlic and Oil

Pasta cu l’agghiu e l’uogghiu

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Sicilian Feasts

By Giovanna Bellia La Marca

Published 2023

  • About

I like to top pasta and vegetables with a generous drizzle of extra-virgin olive oil just before serving. The best flavor of the olive oil is retained when the oil is not heated, so although olive oil is used in cooking, a little raw olive oil makes a dish more delicious.


  • 1 pound uncooked spaghetti
  • ⅓ to ½ cup extra-virgin olive oil
  • 4


Bring a pot of water to the boil. Add the spaghetti, stir, cover to quickly bring the water back to the boil, remove the cover, lower the heat and cook for 7 to 10 minutes. The pasta should be al dente; be careful not to overcook. Reserve ½ cup of the cooking water before you drain the pasta.