Spaghetti aglio e olio — the classic Neapolitan recipe with garlic, olive oil and chili pepper

Naples, the city of sun and music, has given the world not only pizza, but also one of the most ingenious dishes of Italian cuisine: spaghetti “aglio e olio,” which simply means “garlic and oil.” With just a few simple ingredients, this dish has become beloved throughout Italy, because it shows that true flavor needs no embellishment — the quality of the ingredients and the hand of the master suffice.

Ingredients

• 400 g spaghetti
• 6 cloves of garlic, cut into thin slices
• 100 ml extra virgin olive oil
• 1–2 dried chili peppers (or chili flakes)
• Salt for the boiling water
• Fresh parsley, finely chopped
• Optional: 40 g grated Parmesan

Preparation steps

1. Put a pot of abundant water on the fire, add salt and, when it boils, add the spaghetti.
2. Meanwhile, in a wide pan heat the olive oil and lightly fry the garlic slices together with the chili pepper, without letting them burn, until golden.
3. Before draining the pasta, save a cup of its cooking water.
4. Drain the spaghetti “al dente” and throw it directly into the pan with garlic and oil.
5. Add the saved pasta water and mix vigorously for 1–2 minutes, until a creamy sauce forms that coats the spaghetti.
6. Serve immediately with fresh parsley on top and, if desired, with grated Parmesan.

Preparation: 5 minutes | Cooking: 10 minutes | Total: 15 minutes | Servings: 4